OMG-vegan butternut queso // @thefirstmesspin it!View full post »

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  • Katrina @ Warm Vanilla Sugar24/09/2014 - 4:10 am

    This queso is straight up dreamy!! So creative!ReplyCancel

  • valentina - sweet kabocha24/09/2014 - 4:35 am

    This seems so much delicious! Are pickled jalapeños essential? In Italy we haven’t this kind of products :)ReplyCancel

    • Laura Wright24/09/2014 - 7:13 am

      Hey Valentina! I wouldn’t say it’s totally necessary. Maybe if you make it, just try to find a bigger jalapeño pepper and use a bit of extra lime juice when you’re blending it all up.
      xo LauraReplyCancel

  • Katie @ Whole Nourishment24/09/2014 - 7:25 am

    Butternut squash queso!! Wow, I love it. I’ve had a pasta cheese sauce based on butternut so I can imagine this is delicious. And though I’ve had some good cashew-based sauces, I completely agree they can be flat sometimes, and that’s why this sounds like the best reinvention, ever!ReplyCancel

  • Claire (Eat Well. Party Hard.)24/09/2014 - 7:29 am

    Looks insane (the good kind), but it was the stellar .gif placement that won me over.ReplyCancel

  • Dillon24/09/2014 - 8:39 am

    OMG is right. This is creative genius right here. Can’t wait to try…ReplyCancel

  • Amy @ Parsley In My Teeth24/09/2014 - 9:01 am

    If this tastes anywhere near as good as it looks, it’s a winner. I haven’t been able to make a vegan cheese successfully yet, so I definitely want to give recipe a try!ReplyCancel

  • Abby @ The Frosted Vegan24/09/2014 - 9:24 am

    Ohhh lawd I am allll over this!! You are a genius Laura!ReplyCancel

  • Isadora @ She Likes Food24/09/2014 - 9:58 am

    Oh my gosh, you just combined two of my favorite things: butternut squash and nachos!! These nachos and that sauce look so amazing and I want to put that sauce on all the things :)ReplyCancel

  • Caitlin24/09/2014 - 10:50 am

    love your eloquent write up on this omg butternut squash cheese. it looks like everything and more a vegan cheese should be. also, you are queen of the gifs. ps- where in pennsylvania are you staying? i live near philly.ReplyCancel

    • Laura Wright24/09/2014 - 2:19 pm

      Hey Caitlin! We’re going to be in the area of Bethlehem Pennsylvania. I have no clue what the geographical relation to Philly is there–just a point B programmed into my GPS at this point ;) Wish I was going to be around longer so we could have a little coffee hang.
      -LReplyCancel

  • Nik@ABrownTable24/09/2014 - 10:55 am

    You’re a genius! The texture and color look perfect, I’m going to give this a shot soon, I know a few people that would love to try this.ReplyCancel

  • lynsey24/09/2014 - 11:21 am

    OMG yes… I love that this doesn’t have cashews. Not that I don’t love cashews, but they are kind of in a lot of things like this and this switch up is so wonderful. The colour too….. just one more OMG. xoReplyCancel

  • Lindsey24/09/2014 - 11:26 am

    i always notice the butternut mac & cheese recipes out there and think how would you cut the sweetness?! salt on its own can’t do it, so the fifth taste makes so much sense, laura! a perfect way i’m sure to make it all come together like a proper cheesy dish! have fun in PA!ReplyCancel

  • Millie l Add A Little24/09/2014 - 11:39 am

    This looks ridiculously tasty Laura!!! Yummy!ReplyCancel

  • Sophie24/09/2014 - 12:41 pm

    OH ho hohoho. This is so bitchin, Laura! Look at that consistency! That color! I love how you considered all the flavor profiles and how to achieve them, it must be insanely delicious. Dang! Although I do eat cheese, I am definitely going to try this — for health, and for my vegan/DF pals. What a treat! I LOVE YOU FOR THIS. And for all the gifs today!ReplyCancel

  • michelle24/09/2014 - 1:21 pm

    Laura, pretty please open a vegan restaurant!!!!
    Another inventive, healthy and gorgeous recipe.ReplyCancel

  • jaime // the briny24/09/2014 - 1:53 pm

    Laura, I so admire the way you communicate, both through word and through your beautiful photographs. your idea + recipe is brilliant, and I love all this talk about umami; it makes me really think about how I can pair tastes and play with flavors and ingredients in general. you are an inspiration!ReplyCancel

  • J.S. @ Sun Diego Eats24/09/2014 - 2:55 pm

    Not sure what kind of sorcery and magic is at your disposal but I think you just convinced me to buy nutritional yeast O_OReplyCancel

  • Brandon @ Kitchen Konfidence24/09/2014 - 7:44 pm

    Uhhhh, this looks pretty incredible. I’m not vegan, buuuuut I really want to try this recipe out. So creative!ReplyCancel

  • kristie @ birchandwild.com25/09/2014 - 10:55 am

    Oh.my. this sauce looks amazing. and these nachos remind me of a 27 ingredient nacho i had at a vegetarian restaurant in banff. they were amazing, but they didn’t have an amazingly colorful sauce like this!ReplyCancel

  • Pat25/09/2014 - 11:54 am

    Valentina, what about trying pickled pepperoncini peppers?ReplyCancel

  • Heather25/09/2014 - 12:11 pm

    This looks amazing! Reminds me I need to post the tex-mex hummus I make that keeps me from craving queso dip!ReplyCancel

  • renee (will frolic for food)26/09/2014 - 11:18 am

    holy mother of nacho cheese. the vegan cheese gods obviously shone down on your butternut squash baking brain because THIS. good god. me and fiancee (both dairy intolerant and all about the nooch) are going to be trashy nacho-fying this butternut queso recipe all the way. pile it up baby!!! thanks for developing this beauty!ReplyCancel

  • Christine26/09/2014 - 12:39 pm

    I can’t wait to make this – queso dip is one of those recurring cravings that I haven’t really satisfied since switching to a dairy-free diet. And with all the nacho fixings? Amazing!ReplyCancel

  • […] not only created what appears to be a spot-on vegan butternut queso, but she accompanied the recipe with insights and glimpses into her process which get my mind […]ReplyCancel

  • Karishma26/09/2014 - 5:12 pm

    being lactose intolerant, i always love tasty alternatives! this looks so gooood!ReplyCancel

  • […] vegan butternut queso. […]ReplyCancel

  • SouthernSpoon27/09/2014 - 8:15 am

    Delicious~ yet another use for butternut, love it. My lactose-intolerant sister-in-law is going to flip over these.ReplyCancel

  • Emily @ Sweets and Beets27/09/2014 - 6:41 pm

    That’s awesome. What a great idea!!ReplyCancel

  • Baby June28/09/2014 - 8:49 am

    Yessss! That looks incredible! I will definitely have to try this sometime this season, love love love that it is vegan :)ReplyCancel

  • Elenore28/09/2014 - 3:36 pm

    Yeeeeessss! I love a good butternut mac’n cheese but this?! I mean yeah. OMG!ReplyCancel

  • Shelly @ Vegetarian 'Ventures28/09/2014 - 8:29 pm

    Uh – you are a genius! Seriously – your creativity with both your recipes and photographs blow me away every time! PS Have a great tip! Looks like a blast!ReplyCancel

  • Kate @ ¡Hola! Jalapeño30/09/2014 - 5:33 pm

    This is no joke!! Brilliant idea!ReplyCancel

  • Meredith01/10/2014 - 1:25 pm

    Your pictures are always so beautiful!!! I will certainly have to try this soon now that the temperature is dropping a little. Have fun in PA!ReplyCancel

  • Kris01/10/2014 - 5:10 pm

    This is totally my dinner on Friday night. OMG can’t wait!ReplyCancel

  • Steve Lassoff01/10/2014 - 11:03 pm

    These look so good! We will share these on Pinterest.ReplyCancel

  • […] Butternut squash queso… are you kidding me? YUM! […]ReplyCancel

  • […] the biggest squash fan, so I’m always looking for unique squash recipes. I saw Laura’s OMG-Vegan Butternut Queso and knew I had to try it. It was so good! You definitely can’t skip the pickled jalapeño […]ReplyCancel

  • […] don’t think you need to be vegan to drool over this butternut queso. And now I want […]ReplyCancel

  • angela brown15/10/2014 - 5:16 pm

    Oh my gosh, this is genius! Such an awesome idea. I plan to eat a (giant) batch of this over the weekend! Thanks for sharing. Also, beautiful pics! – angela :)ReplyCancel

  • michelle17/10/2014 - 2:27 pm

    Soley upon your recommendation, I bought Green Kitchen Travels. The photos are in fact gorgeous and the food does look delicious. But in my opinion, your food is even more elevated and interesting. The flavor combinations and mix of ingredients in your work is just downright fantastic. I have made a ton of your recipes and every one has been delicious. You have opened up door to food I would have never tried be it for your recipes. We need more awesome female chefs. Especially those cooking vegan and whole foods. I sincerely hope that you will follow up on your obvious talents. Open a restaurant, start a kickstarter to create a food truck…Here in NYC there is always a line down the block at the Cinnamon Snail food truck. Laura, go for it!ReplyCancel

  • Lora18/10/2014 - 9:32 am

    This looks like a great recipe and I am going to give it a try tomorrow. Question though… what do you mean by trash?ReplyCancel

    • Laura Wright18/10/2014 - 12:13 pm

      Hi Lora, I think when I said “trashy” I was just recalling those crazy movie theatre/baseball game nachos with the radioactive-looking cheese goo on top. Nothing too serious ;)
      -LReplyCancel

  • […] OMG. Need to make this STAT. […]ReplyCancel

  • Elizabeth25/10/2014 - 9:14 pm

    Made this tonight for vegan nachos and it was AMAZING. I used the juice of 1 lime plus a fair bit of water to keep our (lousy) blender going, since I had no veggie stock. I didn’t see the minced pickled jalepenos mentioned in the instructions so I forgot them. But it was perfect! Seriously, this is one of my favorite things I’ve ever eaten. Thanks for a fantastic recipe! :]ReplyCancel

    • Laura Wright26/10/2014 - 12:03 pm

      Hey Elizabeth! Glad you liked the b’nut queso and I’ll fix up that pickled jalapeno error right now. So sorry about that!
      -LReplyCancel

  • Audrey04/11/2014 - 10:58 am

    So – I tried making this and felt like I followed the recipe to the T, but it just didn’t come out well. From your pictures, it looked like a melted cheese gooey mixture which is what I wanted, but no matter how much i cooked it or added more veggie broth, it was still a mashed butternut squash type of texture (a little creamier maybe). Not sure what I did wrong…ReplyCancel

    • Laura Wright10/11/2014 - 8:45 am

      Hi Audrey,
      I’m sorry this recipe didn’t work out for you! Were you using a food processor or blender to purée the squash? I used a powerful blender so that might have accounted for the ultra smooth texture. Although, I know some people have already made this with a more typical blender and had no problems, so I’m not sure. If you found you were adding more liquid to the processor/blender, it’s also important to use a bit of extra oil in the mix as well to get that lush texture. Perhaps your squash was a bit bigger than mine and this could have accounted for the need to add more liquid? Either way, your notes are very helpful and I’ll be making some adjustments for this recipe. I hope it doesn’t discourage you from trying again!
      -LReplyCancel

  • juyne15/12/2014 - 11:17 am

    Holy Yum with a capital Y!!!! This recipe is so delicious I did not think it was going to make it to the table. I had to make it non spicy for my daughter and it still was amazing!!!ReplyCancel

  • Ursula13/01/2015 - 9:22 pm

    Finally got to making this, it’s as delicious as it looks! It’s perfect. Thanks!ReplyCancel

  • […] are veg and gluten-free friendly, but if you want to take it the extra mile and make them vegan, Laura’s butternut queso would put these over the […]ReplyCancel

  • […] I didn’t have tofu on hand and my cashew supply is running a little low (because I was making this and just inhaling it like nobody’s business). So, I set out to create a vegan lemon bar […]ReplyCancel

  • Cecile21/02/2015 - 1:49 pm

    Thank you thank you thank you, it’s amazingly good! I used Espelette pepper instead of jalapeños because… well… I’m in France but it works pretty well. Did I mention thank you?ReplyCancel

  • • Breatheasyoga & Wellness08/03/2015 - 4:47 am

    […] OMG-vegan butternut queso via The First Mess  […]ReplyCancel

  • Cuban Nachos - Sun Diego Eats28/04/2015 - 9:45 am

    […] Vegan Nachos (not an ethnicity mind you but could be construed as a culture no?) with chunks of avocado and a nacho cheese doppelgänger in the form of butternut squash queso. […]ReplyCancel

  • Links I Love | title28/05/2015 - 5:31 pm

    […] a killer plate of nachos with cheese sauce all over it, right? Wrong. The First Mess created a Vegan Queso made with butternut squash. While she’s not claiming that it tastes just like the goopy […]ReplyCancel

  • Vegan Quesadillas29/05/2015 - 6:52 pm

    […] Cashew Cheese 3 Ways. Healthified – so delicious – remakes for get togethers like Laura’s Butternut Queso. You name it, some beautifully creative soul has whipped up their own version…   (except […]ReplyCancel

  • […] l’’ai repérée sur le site http://thefirstmess.com/2014/09/24/omg-vegan-butternut-queso-recipe/ en fouinant pour retrouver les délices de cette sauce ultra-riche dont je me suis gloutonnée […]ReplyCancel

  • jaime / the briny21/10/2015 - 8:40 pm

    laura! i finally got around to trying this, having kept it in the back of my mind since you first posted it: OMG is right. i’m still short on words from the euphoria blast these flavors gave me. i had to make some minor changes (no broth, so a combo of water, jalapeno brine, and a splash of lime at the end, etc.) and i had to add a lot more liquid than i had imagined, but i was so content to travel on this recipe adventure train despite any uncertainty. i put the queso on nachos with spanish green olives, crumbly sunflower seed cheese, crispy-fried cuminy mung beans, quick pickled onions, and fresh jalapeno slices and cilantro. it was magic. i’m so glad there’s a big jar of it left and i’m so so so glad you shared this recipe, you brilliant creature!ReplyCancel

  • Beverley27/10/2015 - 9:04 am

    I have made soooo many vegan queso’s from bloggers recipes and they’ve all been fine enough, and I though, oh well, a sacrifice has to be made in the name of veganism. But it turns out: no sacrifice necessary. This queso is beyond awesome. Better than the cheese version. Here in London we’re going to be having this every single day from now on! Wow, thanks for sharing.ReplyCancel

  • Kimberly FALLON28/12/2015 - 10:56 am

    How well does this keep? Being the only one in my house willing to give faux cheese a go, I’m likely to have leftovers. Has anyone made and had success reheating?ReplyCancel

  • […] amazingly good on popcorn. And, it’s called for in some of my favorite recipes, like this butternut squash queso dip, these cheesy kale chips and this vegan […]ReplyCancel

  • […] the Food Empowerment Project. The butternut & cashew queso was SO GOOD. I took the recipe from The First Mess, and use the leftovers for enchiladas the next day. I would highly recommend this recipe, it is […]ReplyCancel

  • […] lover over sweet. I make sweet potato fries a lot. I found I recipe I’m dying to try. It’s queso made from butternut squash and it has lots of different savory notes in […]ReplyCancel

  • […] the Food Empowerment Project. The butternut & cashew queso was SO GOOD. I took the recipe from The First Mess, and use the leftovers for enchiladas the next day. I would highly recommend this recipe, it is […]ReplyCancel

  • LSF in the PNW27/10/2016 - 12:02 pm

    This looks absolutley fab! I am making htis TODAY… cashews are soaking. Question: ‘One Small Butternut Squash’ is a bit subjective; do you think you could add in the directions (after roasting) a comment such as “Scoop the cooked squash flesh into a blender pitcher, you should have roughly 3 cups.” or something similar? Thanks!ReplyCancel

  • Cristina08/11/2016 - 10:34 am

    I wonder if you could use this sauce in a sort of enchilada recipe?ReplyCancel

  • […] tried it a couple of times, always changing the recipe slightly, I will certainly give this Butternut-Queso a go as well. Beyond that I’m sure I’ll whip up another batch of Cauliflower Buffalo Bites as I […]ReplyCancel

  • Meal Planning in May13/06/2017 - 3:18 pm

    […] soups but honestly prefers to chew his dinner – ha! After a little searching, I found the OMG vegan butternut queso from the first mess. THIS is a keeper recipe for sure. It’s on the sweeter side but I added some pickle brine and […]ReplyCancel

really good, really easy tomato soup // @thefirstmesspin it!really good, really easy tomato soup // @thefirstmesspin it!View full post »

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  • valentina - sweet kabocha17/09/2014 - 4:50 am

    I made something similar 2 weeks ago (http://sweetkabocha.com/last-tomatoes/) ^_^ I used cashew for a basil cream to add as topping, but I’m sure that your soup is so creamy with cashews blended in it!ReplyCancel

  • RB17/09/2014 - 6:02 am

    If this sounds delicious at 6 a.m., imagine how it will taste this fall weekend.
    Doing it.ReplyCancel

  • Betty Bake17/09/2014 - 6:31 am

    loved the talk about life hacking! it made me smile and laugh – Im so with you, I life intentionally and enjoy the journey

    high five and hugs… (loved your writing)

    enjoying the journey

    Betty BakeReplyCancel

  • Katie @ Whole Nourishment17/09/2014 - 7:05 am

    I agree, a present and inspired life doesn’t mean everything is perfect or we have the perfect way to deal with things. For me it’s more about learning to let things be the way they are and doing my best to accept them and move/adjust with them instead of fighting against. It’s a hard lesson to learn but so glad to know I’m not alone. And this roasted tomato soup looks amazing, especially with the chickpeas. Great fall transition soup. :)ReplyCancel

  • Patti17/09/2014 - 8:12 am

    Oh my goodness! This has to be the most beautiful post on tomato soup if ever there was one! I am completely inspired with the photos, recipe and message :) Thank you.ReplyCancel

  • Emma Galloway17/09/2014 - 8:25 am

    Those are some damn fine looking tomatoes Miss Laura!!! Beautiful.ReplyCancel

  • ana @ eats and shoots17/09/2014 - 8:28 am

    Those pictures look so amazing! I love your posts!
    Oh, and one day I hope I’ll have a garden that is half as beautiful as yours :-)ReplyCancel

  • Okay, I have to be honest, I haven’t read every word of this post yet, but your photography is AMAZING. So refreshing and unique from almost any other food blog–I literally race over here when I get a notification of a new post in email. I love that all your shots are different and not 7 different angles on the same setup. Beautiful!ReplyCancel

  • sue obryan17/09/2014 - 8:50 am

    I absolutely am in love with the 5th and 6th photographs, as well as the shot of the parchment paper after you have removed the tomatoes. I have to tell you, I read a metric ton of food blogs that are all really photographed and written very well, but I must say yours really stands out and this post is a perfect example. Oh, and I’m sure the soup is delicious!!! :)ReplyCancel

  • this whole set of photos tell such a lovely story. i also love the idea of blending in cashews to make the soup creamy… i guess it’s a bit like thickening curry sauce.ReplyCancel

  • jodi17/09/2014 - 9:34 am

    These photos, Laura. So good. I’m home back in Canada for a few weeks and together with this gorgeous soup who have capture September here perfectly. Can’t wait to get back to my kitchen to try it, avo toast on the side always! xReplyCancel

  • Ashley17/09/2014 - 9:38 am

    Absolute tomato soup beauty! Just lovely. {THESE PHOTOS} And yes, waffles. I always have to click on every single link you make because they’re just too good. Also, next weekend…I think 6 forced hugs per day will be appropriate. xoReplyCancel

  • shanna mallon17/09/2014 - 9:54 am

    I love efficiency, I mean, I looooooove efficiency and hate wasting time waiting for something and will always look for “smarter not harder,” so I am the perfect audience for those quick tips and fast solutions, but even I have to admit that feeling like a person can sometimes get lost in that super speedy process and feeling like a person (and making other people feel like persons) is not a thing worth losing. We’re remodeling a house we just bought (I know you can relate to this and ps the pictures of your kitchen/dining area here are gooorgeous) and while we are doing the big things just this month so we can move in, even that short one month involves lots of sloooow projects. Like pulling down a wallpaper border in four separate days (!!!) or ripping up linoleum side by side with Tim drenched in sweat and working our butts off but, strangely, loving it. I painted one fireplace three times. It was in the first few days of owning the house and the longness of the process almost broke me. But then I had this flash of “one brick at a time!” and I swear it changed everything. I think that’s kind of what you’re saying here. One batch of tomatoes at a time. Step by step. There’s beauty in it.ReplyCancel

  • kristie @ birchandwild.com17/09/2014 - 10:12 am

    This is the lunch of my dreams. Seriously stunning photos here. Wow. And it is vegan? Yes!ReplyCancel

  • Nik@ABrownTable17/09/2014 - 10:40 am

    When you shared the picture of those tomatoes on Instagram, I was blown away. So many gorgeous colors and types. The tomato soup looks pretty delicious and if tomatoes were grown year round, I’d eat this daily :)ReplyCancel

  • Corey17/09/2014 - 10:40 am

    I have about 6 gallons of tomatoes (not an exaggeration. Will this soup freeze well? I’d love to make it now and eat it later this winter!ReplyCancel

  • lynsey17/09/2014 - 10:40 am

    I am beyond excited to seriously settle into fall and cozy up to a soup like this. I am just writing an article on slowing down, and this was the perfect reinforcement for it. Beautiful as always! xoReplyCancel

  • Sam @ PancakeWarriors17/09/2014 - 10:46 am

    This is beautiful and I have about 4 lbs of tomatoes needing a home. This will be their fate! Amazing photosReplyCancel

  • Caitlin17/09/2014 - 11:20 am

    i love the way you think and couldn’t agree more. i love slow roasted tomatoes. they are like candy.ReplyCancel

  • Amy @ Parsley In My Teeth17/09/2014 - 11:48 am

    Amen, sister! I completely agree with your opnions about “hacking.” I love this soup and your photo of it in a big mug – that’s exactly how my mom used to serve us tomato soup as kids.ReplyCancel

  • tanya17/09/2014 - 12:55 pm

    Thanks for sharing your thoughts on lifehacks. I’ve been feeling vaguely uneasy about those things for a long time and you expressed it for me so perfectly here. Plus, can’t wait to try the soup recipe!ReplyCancel

  • Sherrie | With Food + Love17/09/2014 - 1:20 pm

    I like your style. To long, slow, days full of soul soothing soup.ReplyCancel

  • lisa17/09/2014 - 1:23 pm

    laura, this recipe is gorgeous, and all the pictures are so damn wonderful. it was a pleasure to read it!ReplyCancel

  • Ashlae17/09/2014 - 1:28 pm

    Life hacks are for bitches. I SAID IT. But I’m only being a liiiiittle serious. Your garden is sexy. This soup looks baller. Can’t wait to slow roast some ‘maters once the weather cools down.ReplyCancel

  • Eileen17/09/2014 - 3:54 pm

    You have such a beautiful garden — and just check out that bounty of tomatoes! I love it. Also, now I’m wondering why I have never thought to make a cream of tomato soup with cashews before. Such a good idea.ReplyCancel

  • Grace17/09/2014 - 3:56 pm

    So warm and inviting. The pictures, like you’ve invited me into your home as a friend – this soup, so cozy and comforting. I want to hangout and slow cook with you.ReplyCancel

  • Meg @ Beard and Bonnet17/09/2014 - 5:34 pm

    I love everything about this soup including the fact that you took the time to slow roast the tomatoes. So many tomato soup recipes online call for canned tomatoes. Sure canned tomatoes are convenient, but you miss out on that beautiful soothing aroma that only slow roasting on a leisurely day can offer. This is just gorgeous!!!ReplyCancel

  • hannah17/09/2014 - 6:04 pm

    Hi Laura, I lvoe this post, your words really ring true and I totally agree with your stance. Whilst it’s tempting to “get shit done” as fast as possible it inevitably reduces all those small tasks, which are in fact the stuff of life, to “shit”.
    Also, I would be really interested if you were to post your recipe for stock. I usually follow the recipe in “reFresh”*(by Ruth Tal) but I’m ALWAYS interested in variations. I guess some people might think it’s boring but I find it totally exciting getting new ideas (like corn cobs!!!)
    ANyway… I’m a stock geek I guess
    hannah xReplyCancel

  • justabtvegan17/09/2014 - 7:40 pm

    What a beautiful soup! I’m always amazed at the richness and complexity of tomatoes and cashew cream together. And it really does capture the essence of this time of year. I’m making a similar soup tonight with our last tomatoes and Carmen peppers.ReplyCancel

  • molly yeh17/09/2014 - 9:47 pm

    “getting lost in the journey is one of the cool things about being interested in something” <—– my new mantra when i'm stuck in the middle of my 27th failed honey cake (which at the rate of things, is where i'll be by the end of this week). but it is just SO MUCH MORE rewarding when it works.

    thank you for this post.

    and for this recipe, which will help me with my 30,000,000 tomatoes from my garden.ReplyCancel

  • Liz @ Floating Kitchen17/09/2014 - 10:37 pm

    Stunning photos and beautiful words. I read this article in Huffington post a few weeks back on the topic of life hacking and I think you might enjoy it. http://www.huffingtonpost.com/rich-roll/stop-life-hacking_b_5522006.htmlReplyCancel

  • Tieghan17/09/2014 - 11:57 pm

    These are some of the most GORGEOUS photos in this post. So pretty! Delicious end of summer dinner!ReplyCancel

  • Meghan18/09/2014 - 1:39 am

    I am so incredibly in love with everything that is this post. I can’t stand lifehacks, and often find that haste really does make waste. But the time you have put into this recipe, everything from your gorgeous garden to the soup itself, is apparent and much appreciated. This is slow living, and I could think of no better way to go about just that than with a really good tomato soup.ReplyCancel

  • Lindsey @ Piecemaker18/09/2014 - 11:31 am

    Laura, I wholeheartedly agree that sometimes taking the long way around lends for more enjoyment in the end :) Thanks for the reminder and I’ll be roasting my tomatoes first before making my sauce this weekend!ReplyCancel

  • joyti19/09/2014 - 1:38 am

    I think “life hacking” only works on the small things, there’s no shortcuts for the big, important stuff.

    The soup sounds absolutely delicious!ReplyCancel

  • […] Mmm … The First Mess shared a recipe for Really Good Tomato Soup. […]ReplyCancel

  • tamara m.19/09/2014 - 10:09 am

    Amaaazing soup! I just made it today (and eating the second helping as I type, actually) with homegrown tomatoes and it’s just… so comforting of the fact that fall really is here.

    Cheers from Slovenia.ReplyCancel

  • lana19/09/2014 - 11:54 am

    OMG Laura! I am making this on Sunday. The slowest of all days. And your kitchen looks awesome!ReplyCancel

  • Elizabeth19/09/2014 - 4:43 pm

    Oh my god, YES! As an artist and printmaker at heart, I am ultra suspicious of anything that doesn’t take at least four hours. I don’t want to cut cherry tomatoes faster or make 5 dinners in 5 minutes. And since I think “hacks” might be the new “You’ll never believe what happen’s next,” I am so happy and relieved to read this perfect defense of things that are slow and hard won. This is such a great post, summing up so many thoughts I’ve had buzzing in my head, but never really been able to pin down. I’m going to head into a too busy weekend armed with this post, and knowing that experience is better than any old hack. Cheers x 1,000. (Also, so much tomato goodness –– I can hardly take it.)ReplyCancel

  • soysusu20/09/2014 - 4:17 am

    Your pictures are beyond beautifulReplyCancel

  • […] vegan tomato soup. […]ReplyCancel

  • Ami@NaiveCookCooks20/09/2014 - 3:00 pm

    I am so jealous that you have tons and tons of fresh homegrown tomatoes!!! Totally gorgeous . I wish I was your neighbour!ReplyCancel

  • […] finally, a few quick notes about this corn soup! I used  a simple cashew cream (idea courtesy of Laura’s recent soup post where she did the same thing with a tomato soup – genius!) to make the soup creamy and give […]ReplyCancel

  • sioushi21/09/2014 - 12:28 pm

    I love your recipes, but it’s actually ““Always assume the best about your significant other” that’s inspiring my first comment – sorry! I agree that article sounds poorly written. The idea it was trying to convey is better worded as “Don’t ascribe ill intent to your partner; if you habitually do so, the relationship is not healthy.” For example, one night they slam the lid of the toilet and wake you up. Do you think “Oops, must have slipped out of their hand” or “That inconsiderate jerk, I’ve told them a million times not to do that” or “Oh no, what are they mad about NOW?” Those snap reactions are largely unconscious but have a huge effect on your next interaction with your partner.ReplyCancel

    • Laura Wright21/09/2014 - 1:22 pm

      Hi Sioushi,
      Thanks for commenting–regardless of your motivation! I really appreciate your perspective on this, especially since shifting away from possibly negative thought patterns is something I’m constantly working towards. Thanks for helping me read that differently :)
      -LReplyCancel

  • Kimberley21/09/2014 - 1:10 pm

    Hi I love this. Being in SF where the tech thing is at fever pitch and everyone wants to hack and disrupt the shit out of everything, this really resonates. The slowness and intentionality of cooking is what drew me to it in the first place. And on top of that I love what you’ve done with tomato soup. Feeling it.ReplyCancel

  • ATasteOfMadness21/09/2014 - 8:57 pm

    This tomato soup is gorgeous! I probably could eat the whoe batch!ReplyCancel

  • Ashley22/09/2014 - 9:17 am

    My friend was asking me if I wanted some heirloom tomatoes from his garden the other night and of course I said YES. He then said they’re a little past their prime and might be good for making sauce or something. I was like…SOUP! This was such a unique recipe in that the soup was really cooked in the oven! Loved that. I threw in some rosemary [with the other herbs] and a bit of sweet onion because I only had 1 shallot. Lunch leftovers today! Thanks for this recipe!ReplyCancel

  • Marissa22/09/2014 - 7:56 pm

    Those are the most beautiful photos of tomatoes I have ever seen. I really enjoyed your writing, as well. Too often lately I’ve been swept up in doing everything as quickly as possible or not doing anything at all. I would love to take my time on something I loved, whether that be cooking a meal for my husband and I or admiring and exploring the woods around my home. Good luck with your lovely garden. I am envious of it and hope I can grow beautiful things next spring.ReplyCancel

  • Kim23/09/2014 - 12:03 pm

    This sounds delicious. At what temperature did you roast the tomatoes?ReplyCancel

  • annie tucker23/09/2014 - 1:24 pm

    this looks incredible! your recipe just went to the top of my must-cook in fall list!ReplyCancel

  • Isadora @ She Likes Food24/09/2014 - 12:22 am

    Haha, I love the name of this soup!! That’s awesome! I also am obsessing over all the delicious tomato photos you have on here! I pulled out my tomato plants a week ago, but now I’m wishing I had them back! I can’t get enough tomato soup and this really does look really good :)ReplyCancel

  • […] about time we all started thanking the recipe gods for creating tomato soup. And then went and made this slow, simple, and intentional version of it. And this yellow tomato version with halloumi […]ReplyCancel

  • Renee H.01/10/2014 - 11:15 am

    To hell with hacks! Sometimes (often times) we need to let things slowly simmer in order to truly develop into something magnificent- in cooking and in life. We are all to concerned with efficiency and rushing about (guilty).

    I can be down right impatient and I have to consciously remind myself to slooooow dooowwwn. I tend to have the “fear of missing out” mentality that makes me want to do it all, and fast, so I can move on to the next thing. This post has served as a wonderful reminder this morning to really savor the process of living, rather than only strive for the final result. Bravo!ReplyCancel

  • Sarah01/10/2014 - 9:17 pm

    Stunning photos! And the soup sounds delicious. What’s on top? Roasted chickpeas?
    Amen to slow days and no bull. :)ReplyCancel

  • […] devoting your time, your being, taking some necessary space, practicing, and then giving something your full attention doesn’t always get the job done quickly, but bonus: you get to feel like a real person finding their way. {source} […]ReplyCancel

  • Samantha Attard08/10/2014 - 3:32 pm

    Hi Laura!

    1. Love the sentiment about the life hacks (and agreed…talking instead of assuming is a really good idea). Totally appreciate that your delightful response is to make food very slowly. Awesome.
    2. I am so impressed by your garden!! Your kale is out of control.
    3. Thanks for another delicious looking recipe. I look forward to trying my hand at it!

    Have a great day,

    SamReplyCancel

  • Borough 22 Brownies09/10/2014 - 8:50 am

    Yep. Making this one too! Yummmers!ReplyCancel

  • Creamy Roasted Tomato Soup23/10/2014 - 6:27 pm

    […] during the cold-weather season, which lasts approximately an eternity here in Michigan. When I saw this recipe for a cashew based roasted tomato soup, I knew I had to try it. I love roasting tomatoes for the […]ReplyCancel

  • […] SEASON! I was smitten when I saw this recipe for vegan tomato soup by Laura of The First Mess a few weeks back. LOOK AT THOSE PICTURES! She […]ReplyCancel

  • Marta Potoczek12/11/2014 - 9:56 am

    It’s so nice to find someone with similar love for growing veg. I can see our similar love for tomatoes and kale as my veggie patch looks so alike! Huge hugs.ReplyCancel

  • 4myveggies13/11/2014 - 11:33 pm

    2nd time making this. My whole family and I just love it!!!
    Thanks for yet another wonderful recipe :)ReplyCancel

  • […] 3. Really Good Tomato Soup […]ReplyCancel

  • carmit levin17/11/2014 - 4:33 pm

    hi! i love your tomatoes photo and I just found your blog. would you mind if I reposted it from the pinterest page to our facebook page? thanks! CarmitReplyCancel

  • Molly06/01/2015 - 12:26 am

    I just made this in the dead of winter and it was incredibly flavorful and a beautiful creamy texture. I might make it again without the broth as a decadent pasta sauce. Thank you!ReplyCancel

  • Soups on! | All Things Tridad12/01/2015 - 8:57 pm

    […] followed this vegan recipe for the soup. Roasted up the tomatoes, shallots and garlic and blended it all up. It was, as its name says, […]ReplyCancel

  • Katie01/03/2015 - 11:04 am

    I made this last night after a request for tomato soup from my daughter. It was delicious and I’m sure will be on heavy rotation in our house. The addition of cashews is brilliant. What a wonderful and healthy way to make it creamy. Thanks! I’m anxious to try more of your recipes ;)ReplyCancel

  • Annie18/04/2015 - 10:11 pm

    Second time I’ve made this recipe, and as delicious as ever. Have you ever tried freezing it? It would be a great meal to have on hand on busy days, alone or over pasta. Thanks! :)ReplyCancel

    • Laura21/04/2015 - 1:44 pm

      Hi Annie! I haven’t tried freezing this one, but I think it should be fine. The cashews provide a good amount of fat to help preserve the soup in the freezing process. Let me know how well it works if you try it!
      -LReplyCancel

  • […] love the photos in these posts: really good tomato soup, (gluten-free + vegan) chocolate hazelnut torte, and the cauliflower and chickpea “rice + peas” […]ReplyCancel

  • […] tell Jay… Here are some stunning tomato soups from around the blogosphere: -Really Good Vegan Tomato Soup from The First Mess gets creaminess from pureed cashews -Heather Christo’s Creamy Tomato […]ReplyCancel

  • Gina19/07/2015 - 1:32 pm

    Hello. Just discovered your interesting blog–how have I not seen it, for all the time (a fair amount; too much) I’ve spent perusing vegan/healthy cooking blogs during the past several years. Glad to know about it.

    Although I want to try so many of the recipes I’ve checked out in your recipe section, the impetus for this comment is this: The photo of your tomatoes, on the baking tray, pre-roasting, is the most beautiful photo of fresh tomatoes I have ever seen. To call them ‘gorgeous’ is not adequate to describe the beauty of that photo.

    Thanks!ReplyCancel

  • […] Original Recipe […]ReplyCancel

  • […] tell Jay… Here are some stunning tomato soups from around the blogosphere: -Really Good Vegan Tomato Soup from The First Mess gets creaminess from pureed cashews -Heather Christo’s Creamy Tomato […]ReplyCancel

  • Melissa Diehl05/10/2015 - 3:56 pm

    Hi. Made this soup, so very good, thanks! Do you have nutrition info for it?
    Thanks.ReplyCancel

  • Mikkel Magnuson11/02/2016 - 8:36 am

    Hi I just made this tonight for my wife who was feeling under the weather today and I wanted something that wouldnt be to heavy. Also…I have never had tomato soup. Oh my goodness I am a fan now! I made it using your recipe instruction and my husband said that it was by far the best tomato soup he’s ever had! Thank you so much! Will definitely be making this again…was super easy too!ReplyCancel

  • Food's Not Dead15/02/2016 - 4:59 am

    Must try !ReplyCancel

  • Malin Andersson02/03/2016 - 9:11 am

    Last night I made tomato soup for my daughter. It was made very tasty. The addition of cashews in the recipe is a brilliant idea. What a wonderful and healthy way to make it creamy. Thanks! I’m anxious to try more of your recipes.ReplyCancel

  • Anders Svensson07/03/2016 - 10:33 am

    Tomato soup is extremely delicious and tasty. I have already tried it and it was great. Please share some more recipes about tomatoes. Thanks for sharing delicious recipes with us.ReplyCancel

  • Malin Andersson26/03/2016 - 10:30 am

    I love all your vegan recipes. I have made this recipe for my son and he loves it so much. I am very thankful to you for this amazing vegan soup recipe.ReplyCancel

  • Jessica19/08/2016 - 2:02 pm

    Just made this soup this morning since we have a ton of heirloom tomatoes and it is crazy good!! my husband, who isn’t a ‘soup’ person absolutely loves it!! thanks :)ReplyCancel

  • Jena22/08/2016 - 7:19 pm

    I have loved every recipe of yours that I have tried, can’t wait to give this one a go! Questions: Can I mix in yellow tomatoes with red in this recipe? A neighbour gave me more than I know what to do with. Will it effect the flavour much? Approx. how much is 4 lbs of average sized tomatoes?
    Thanks so much!ReplyCancel

    • Laura23/08/2016 - 11:39 am

      Hi Jena,
      Yellow tomatoes will be totally fine here. They’ll only change the colour a bit. And after some googling, it looks like 4 lbs is about 12-15 average-sized tomatoes ;)
      -LReplyCancel

  • […] tomato recipe post? And somehow I always manage to squeeze in some chickpeas with my tomatoes (see here and here), so it’s a relief to know that some things never change—especially considering my […]ReplyCancel

  • […] all the recipes you’ve created, do you have a personal favourite? I have a recipe for tomato soup and I really like it for its simplicity. You just slow-roast the tomatoes, and there’s a little […]ReplyCancel

  • […] Nassir Zadeh // Paper & Stitch // The First Mess // Treasures & Travels // Luisa Brimble // Soma […]ReplyCancel

  • […] Prelude to Tomato Soup from thefirstmess.com  […]ReplyCancel

Bali garden stew w/ toasty cashews + shallots // @thefirstmesspin it!garden beans // @thefirstmesspin it!View full post »

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  • Kate @ ¡Hola! Jalapeño28/08/2014 - 7:03 am

    These pictures are an inspiration and I too have a garden when I should probably spend my time doing something else but the satisfaction of eating from your backyard way out weighs rational thinking!ReplyCancel

  • Margaret Sullivan28/08/2014 - 8:13 am

    Sounds great. This would work well with olive oil also. The problem with coconut oil is that unless it is extremely fresh it frequently has a rancid after taste. We loved for years where it was the basic cooking oil, often rancid, often overpowering, and when I was there my cholesterol rose markedly only to come down when I returned to this country and other cooking oils.ReplyCancel

  • Katie @ Whole Nourishment28/08/2014 - 8:41 am

    Love everything about this stew, and it reminds me of the wonderful curries and rice dishes I had in Bali, especially since it’s topped with topped with toasted cashews. This looks like the perfect summertime soup.ReplyCancel

  • erin {yummy supper}28/08/2014 - 8:55 am

    Oh my what a gorgeous post, Laura! Your veggie patch is so darned abundant and I’m honored to see your bounty working so beautifully in the Bali Garden Stew. It’s just right that you made all of those substitutions and played with what you had on hand. I bet the eggplant was super tasty!
    SO so touched,
    xoxox
    EReplyCancel

  • Ashlae28/08/2014 - 9:09 am

    These photos! Erin’s book! Your garden! I am loving it, lady. This is just the nudge I need to finally contact our HOA about putting a community garden in the rarely (and by rarely I mean NEVER) used side yard.ReplyCancel

  • molly yeh28/08/2014 - 9:54 am

    will you please come over and teach me how to be a good garden grower person and not be freaked out about all the little green friends on my kale so i can just casually toss some in my smoothies in the morning?! who knew gardening would be so…scary? hehe. this stew looks delicious… anything with shallots has my heart!ReplyCancel

  • Caitlin28/08/2014 - 11:15 am

    such a gorgeous stew. and bravo to you for somehow creating a luscious vegetable garden in the midst of all the craziness.ReplyCancel

  • Ashley28/08/2014 - 11:33 am

    Girl, your words. They get me every time. You have such a calming, storytelling thing going on with the way you write and I always feel a little more zen after reading your posts. I love how you point out that Erin’s book is GF but that you wouldn’t notice right away. I know I would love this book for that reason! And this stew…gorgeous. BTW – we get to hang out in ONE month! Wishing we could get dirty in the garden/kitchen together but I guess I can settle for just hanging. ;)ReplyCancel

  • Ashley28/08/2014 - 11:36 am

    p.s. I totally [TOTALLY] feel you on the 1/2 done house projects.ReplyCancel

  • Grace28/08/2014 - 11:41 am

    What a beautiful celebration of summer, so much color and goodness all in one bowl! I want to sit out on the porch with this wholesome soup and that gorgeous book and a cool, soon-to-be-fall breeze. YES!ReplyCancel

  • Amy @ Parsley In My Teeth28/08/2014 - 11:46 am

    I’m so jealous of anyone with a garden or something nearly resembling one. I’m limited to whatever I can cram on my kitchen window sill! What a beautiful selection from Erin’s book to make using all those beautiful veggies!ReplyCancel

  • […] Bali Garden Stew with Toasty Cashews and Shallots […]ReplyCancel

  • Saskija28/08/2014 - 1:45 pm

    Your pictures are lovely. The lighting is so pretty. I’ve already bought Vibrant Food because you had recommended it. Now I may just have to get Yummy Supper!ReplyCancel

  • Sophie28/08/2014 - 4:49 pm

    Just gorgeous, Laura! Erin is killing it with this book. I cannot wait to make my own pot of this. Wonderful!ReplyCancel

  • lynsey28/08/2014 - 5:35 pm

    Well I don’t have a garden, but rather a little pot of chillies on my balcony that i feel will have a home in this stew. Congrats on Pure Green…. Ontario grows the best stuff and I can’t wait for some more inspiration on how to use it! xoReplyCancel

  • Sarah28/08/2014 - 5:43 pm

    I am really loving Yummy Supper’s new cookbook too! I had my eye on my recipe – glad to hear it’s a good one!ReplyCancel

  • Nik@ABrownTable28/08/2014 - 6:03 pm

    That photograph of the corn is simply gorgeous and the soup is so vibrant and colorful! I ordered Erin’s book and can’t wait to receive it, she always has a lot of interesting recipes.ReplyCancel

  • Kaley29/08/2014 - 12:52 am

    This is fantastic! I am so glad I made it for dinner tonight. So flavorful and delicious, and so easy. I will definitely be making this again!ReplyCancel

  • Millie l Add A Little29/08/2014 - 3:49 am

    Yum! This looks gorgeous and so beautiful and fresh!ReplyCancel

  • Kathryn29/08/2014 - 4:53 am

    Love what you say about Erin’s book; I’m with you all the way. Nourishment is absolutely the best word for it. It’s not just about what you’re physically eating but what you’re taking from the ground and how your feeding your soul. Love it.ReplyCancel

  • genevieve @ gratitude & greens29/08/2014 - 9:15 am

    This stew is exactly what I need right now. Such a vibrant dish full of so much goodness!ReplyCancel

  • Elisa29/08/2014 - 9:38 am

    Beautiful and colorful soup! LOVE!

    xo
    ElisaReplyCancel

  • Teffy Perk29/08/2014 - 12:31 pm

    This looks so so good!!
    I dream of having a veggie garden filled with goodies!
    This stew is so dreamy, especially with those cashews on top. So yum!

    Teffy XReplyCancel

  • Emily29/08/2014 - 12:45 pm

    Made this last night and loved it! I always trust your taste.ReplyCancel

  • Michelle29/08/2014 - 11:00 pm

    Great recipe, it was delicious and packed with flavour and colour. Thanks for the inspiration to get busy in the kitchenReplyCancel

  • Michelle @ Vitamin Sunshine30/08/2014 - 1:32 am

    That looks so good! The cashews sounds like a great addition.ReplyCancel

  • Week 35… | Cookingdom30/08/2014 - 6:35 am

    […] Veel groenten stoofpotje…ter compensatie :P […]ReplyCancel

  • sara30/08/2014 - 11:54 am

    Gorgeous! This looks so tasty. :)ReplyCancel

  • Kathryne30/08/2014 - 6:46 pm

    I just love it when my favorite bloggers are talking about my other favorite bloggers. You two are so great! This soup sounds incredible. I’ll have to flip through Erin’s book again to find the original. I’ll save your version for when we get some relief from the heat!ReplyCancel

  • […] basil garden stew with cashews and shallots. love […]ReplyCancel

  • […] Oh boy, this sounds like a good late summer, early fall kind of stew/soup! […]ReplyCancel

  • […] Garden Stew with toasted cashews sounds like the perfect end of summer comfort food. […]ReplyCancel

  • Anna01/09/2014 - 7:14 am

    IM IN LOVE with your pictures and recipes! The whole atmosphere of your blog makes me inspired over and over again!ReplyCancel

  • Lynn @ The Actor’s Diet01/09/2014 - 7:13 pm

    I just LOVE cashews in my stew!ReplyCancel

  • Shira01/09/2014 - 8:54 pm

    Absolutely beautiful pics Laura – especially the mood captured in your garden shots. Honestly they are too beautiful for words. Hope you’ve had a wonderful summer!ReplyCancel

  • Holly @ The Very Hungry Blonde01/09/2014 - 11:18 pm

    Gorgeous pictures, and the recipe looks absolutely scrumptious!ReplyCancel

  • ATasteOfMadness02/09/2014 - 7:49 pm

    Whoa. This looks amazing!ReplyCancel

  • […] eggs on a bed of cherry tomatoes // sunshine soup // bali garden stew // grilled wild salmon, fennel and corn // millet crepes // honeydew granita // peach lassi […]ReplyCancel

  • Los Angeles Caregivers14/09/2014 - 10:55 pm

    These look like some great healthy meals, as a vegan there are some here that I would really enjoy eating. The vegan bawli stew looks amazingReplyCancel

  • Mandy D20/09/2014 - 3:31 am

    Oh my goodness. Today is the day that I stumbled across your blog. It’s late at night and I can’t stop looking through your recipes and pictures! Your photography is amazing and I love your stories. I hope to be as good as a blogger as you are (one day!)

    Your blog is inspiring and I want to create every dish right now! I guess I’ll have to wait until morning.

    Thanks for working so hard to keep your blog beautiful!

    Mandy Dugas from MandysHealthyLife.comReplyCancel

  • The Omnivore27/09/2014 - 10:38 am

    Those pictures are incredible! I love this time of year when you still have all the fabulous summer produce but there’s enough of a chill that you want to cook them.ReplyCancel

  • STEWpendous Garden Stew16/10/2014 - 4:30 pm

    […] on which side you fall), let’s ease our way into the cooler months of the kitchen with this Garden Stew recipe from The First […]ReplyCancel

  • […] A stew: First let’s welcome back an old friend of the Local Box, Hon Tsai Tai. Chock full of protein and vitamins, Hon Tsai Tai is a healthy addition to any dinner. Bonus, the entire plant is edible! It tastes similar to mustard greens and broccoli raab, making it perfect for stir fry-dishes, salads and savory soups. On that note, let’s make soup. Use this weeks carrots, shallots, and Hon Tsai Tai (for swiss chard) in a  Vegan Bali Garden Stew. […]ReplyCancel

  • […] Green Bean Salad // The Forest Feast Garlic Green Beans with Sorghum and Walnuts // Naturally Ella Erin’s Bali Garden Stew // The First […]ReplyCancel

  • […] Roasted cashews and shallots on top of a veg stew? Gimme fall now. […]ReplyCancel

super-vegan protein power tomato basil collard wraps // @thefirstmesspin it!collards // @thefirstmesspin it!View full post »

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  • Carly06/08/2014 - 4:18 am

    I totally feel you on this “everything will be alright” mentality. I’m going through my own can of worms at the moment and just like you I overthink everything and tend to spend too much time dwelling on what my heart/brain have to say (a lot) instead of just throwing all that crap out the window and going with my gut. These super powered wraps seem like the perfect place to start!ReplyCancel

  • Katie @ Whole Nourishment06/08/2014 - 5:43 am

    Yes, trusting that things will work out in the end is key, isn’t it?! I love how we can find inspiration in unusual ways, that’s a sign we are in fact able to get out of our heads every once in while. ;-) Love these collard wraps especially because of the tempeh, quinoa, and sun-dried tomatoes! Lovely summer dish.ReplyCancel

  • Julia06/08/2014 - 5:58 am

    EVERYTHING about this post resonates (like a gong) with me. thanks for the candid sharing, and thanks for a killer wrap recipe. i too was introduced to collard wraps via sara. enjoy the east coast:)ReplyCancel

  • Katrina @ Warm Vanilla Sugar06/08/2014 - 8:09 am

    This is such a bright and gorgeous wrap. Lovely!ReplyCancel

  • Mariela06/08/2014 - 8:51 am

    Boy do I admirer those who don’t over think, over analyse, over stress. One day I will too let go and trust the process.

    Lovely post, lovely recipe!ReplyCancel

  • Tieghan06/08/2014 - 9:03 am

    I am a huge overthinker, worrier and everything in between. I can relate to this post in so many ways, thank you for sharing!

    Now these wraps. Just gorgeous!! Love all the colors, textures and flavors!ReplyCancel

  • Grace06/08/2014 - 9:57 am

    I guess it’s instinct to always want to improve, build something better, think to the future. It’s easy to get wrapped up in the ‘what’s next’ but it takes some serious skills to reflect, be present and just breath. Enjoy your vacation! These wraps are all that is good for the body and soul. Beautiful!ReplyCancel

  • Lynsey06/08/2014 - 10:13 am

    Laura, as always your words and sentiments on life are so beautifully written – even when they are talking about times of stress and feelings of being completely and utterly overwhelmed. If these (OMG) beautiful wraps are what comes out of your mind when under the gun, I can’t wait to see the creativity that flourishes after a little rest and recharge by the sea! Enjoy your vacay! xoReplyCancel

  • Abby06/08/2014 - 10:14 am

    your photographs are perfection, as usual, Laura! such a lovely post :)ReplyCancel

  • Ashley06/08/2014 - 10:16 am

    Did you just climb in my head and write the exact thoughts in my brain? I’m pretty sure you did. I think I could have finished your sentences in this post. My goodness. Really can’t wait to see you in September! We’re also leaving for vacation soon and I am s.t.r.e.s.s.i.n.g. :) Hope you have a very relaxing time without the computer! <3 <3ReplyCancel

  • […] How did I never think of this? Why wrap sandwiches in lettuce when I could be using one of my favorite leafy greens in the world? […]ReplyCancel

  • elle06/08/2014 - 12:12 pm

    looks so beautiful and yummy, but might fall apart. think i might shred the greens too and wrap everything in a rice paper wrapper. Adds 20 calories and 4 carbs if anyone is wondering.ReplyCancel

  • Ileana06/08/2014 - 12:14 pm

    Spectacular – as usual! Such beautiful food. Enjoy your vacation!ReplyCancel

  • Eileen06/08/2014 - 12:45 pm

    These wraps sound like the perfect thing to make for a summer potluck! I would be so happy to see a big tray of these in the middle of the tableful of typical chips and crudites and hot dog buns. Yay!ReplyCancel

  • erin {yummysupper}06/08/2014 - 12:59 pm

    Laura, every time I look at that wallpaper of collards I swoon. What a brilliant photo!!! And your wraps looks awesome.
    I hope your trip gives you some of the rest and recuperation you’re craving. Travel can work wonders on the racing brain… I know that feeling well.
    xoxox from Berkeley,
    EReplyCancel

  • Kelly @ Nosh and Nourish06/08/2014 - 1:30 pm

    Absolutely stunning! I am sooooo making these for lunch tomorrow :)ReplyCancel

  • sara forte06/08/2014 - 2:45 pm

    you are too good. These are gorgeous and long live the #hippiemush :)
    If it’s of any help, I’m convinced that a home in flux is crazy making. We moved into a home that needs a lot of TLC as well, and I’m realizing all these projects will take a lot of time and money…two things that are inconsistent around here. A home is a place where you should go to rest but it is instead a place that I am “managing” and constantly thinking about what project takes precedence. It’s a job, really, not a refuge. For now anyway.
    I’m glad you’re getting out of town. I hope you can stop thinking about it and enjoy your time. Your garden looks beautiful, btw.ReplyCancel

  • Jo @The Nectar Cafe06/08/2014 - 4:49 pm

    I am with you on those feelings of wondering how we will ever get on top of it all. I feel like that alot until I take the time to remind myself that Rome wasn’t built in a day and that ‘me’ time is just as important as work/home-making/family commitments.
    I’m loving the look of these wraps and anything wrapped up in a big leaf is awesome in my opinion, so I’ll defiantly be trying these out! Beautiful pics as always Laura xReplyCancel

  • Renee (will frolic for food)06/08/2014 - 5:36 pm

    Being overwhelmed, oh yes I know the feeling well. Sometimes stepping out from underneath of the clouding thoughts gives you some freedom and perspective. meditating helps me! and yoga and exercising. and taking walks. it all helps. life can be so full of stress and projects and people who want things from you. // and this post is fiercely gorgeous. i want to be eating this right now. your savory recipes ROCK. wondering if i can convince my friend who i’m staying with to make this tonight, haha! i’ll be making this in the future, either way! <3ReplyCancel

  • jocenel06/08/2014 - 6:47 pm

    The food looks so delicious, I made my own for lunch today. I change one thing though; the tomatoes in your picture are hybrids. I used plum tomatoes.ReplyCancel

    • Laura Wright06/08/2014 - 7:16 pm

      Hi Jocenel, glad you enjoyed it. Those hybrid tomatoes in the picture were also grown by my father and were incredibly delicious, which is certainly enough for me.
      -LReplyCancel

  • I wanted to make this king of green wraps for far too long. Great recipe, so easy :) And pictures are fabulous.ReplyCancel

  • kristie / birchandwild.com07/08/2014 - 12:28 am

    These are the first collard wraps I have seen that I have wanted to make immediately after seeing the photos. They look creative, fresh and really tasty.ReplyCancel

  • Sini | my blue&white kitchen07/08/2014 - 6:40 am

    This post is a gem. I can relate to all those feelings of being overwhelmed by life. Sometimes it’s just SO MUCH that it’s hard to think and see clearly. Sometimes we just feel we are SO BUSY that we don’t even have a spare week to spend relaxing. Oh yes, life.
    On another note, these wraps!! They speak to my heart. If one could adopt wraps, I would definitely adopt these ones. Oh and how gorgeous is that collard picture? You’re awesome, Laura.ReplyCancel

  • Valerie07/08/2014 - 11:01 am

    I’m unbearably neurotic; if there’s nothing to overthink/worry about, my mind goes into a tailspin and starts obsessing about small things like streaky glasses and the paper towel roll that should have been placed in recycling. Usually my cat’s blasé countenance helps put things *slightly* into perspective.

    Gorgeous hippie wraps! Love the happy colours.ReplyCancel

  • la domestique07/08/2014 - 11:12 am

    I love greens and these wraps look so colorful and nourishing. Enjoy your holiday!ReplyCancel

  • Lindsey08/08/2014 - 9:40 am

    i can’t tell you how much this past week mirrored yours – unexpected car crap, my husband leaving for a work trip unexpectedly, recipes gone terribly wrong! but when measured on a spectrum of relative importance these things aren’t so weighty i suppose. not easy sometimes to get out of our own way, but yes, a break from it all to escape and breathe is totally necessary! xoReplyCancel

  • Jenalle08/08/2014 - 11:02 am

    These look amazing.
    Also styled perfectly, as usual.
    Props. :)ReplyCancel

  • Teffy Perk08/08/2014 - 3:20 pm

    Oh wow. That looks so so sooooo good!
    Exactly my kind of wrap – full of goodies and flavours that just sing!

    {Teffy’s Perks} XReplyCancel

  • sunday food mood board vol1.09/08/2014 - 7:13 pm

    […] […]ReplyCancel

  • […] I’ve been obsessed with collard wraps […]ReplyCancel

  • […] Super powered tomato + basil collard wraps (The First Mess) […]ReplyCancel

  • Leah11/08/2014 - 1:29 pm

    I totally feel you on all fronts – I was just out of town for 2 weeks and I feel so behind. It was really hard to actually enjoy my vacation because I kept thinking – should I be taking more pictures, can I try to get a blog post done, etc. etc. and I realize that isn’t fair to my husband and our family. I’m learning too – I guess sometimes you have to just let go and try to trust that it will all work out and get done at some point. Gorgeous recipe and photos as always !!ReplyCancel

  • Samantha11/08/2014 - 3:40 pm

    Oh wow, what an absolutely genius idea! I’m going to start doing this for lunch! Thank you for the great post :)ReplyCancel

  • shanna mallon12/08/2014 - 9:48 pm

    fringe benefit of being one of the in-your-head types: you see things so well and say them so good. reading this post, I just kept thinking what a pleasure it was to get to read it. also. these photos. I can’t. the only word is perfection. kind of an overblown concept and an elusive one but as far as food pics, yours are my fav.ReplyCancel

  • Diana13/08/2014 - 11:49 pm

    I made these wraps, with some slight variations. But I kept the tempeh marinade exactly as is, and am enjoying the grilled tempeh very very very much. Thanks for this recipe, and others, I really enjoy your cooking ideas.ReplyCancel

  • jessise1314/08/2014 - 4:04 am

    I made these wraps, with some slight variations. But I kept the tempeh marinade exactly as is, and am enjoying the grilled tempeh very very very much. Thanks for this recipe, and others, I really enjoy your cooking ideas.ブランド靴ReplyCancel

  • Laura (Blogging Over Thyme)14/08/2014 - 2:25 pm

    Oh my gosh–your photographs always blow me away. So inspiring and creative! These collard wraps sound amazing Laura!ReplyCancel

  • hannah14/08/2014 - 5:37 pm

    This is so important isn’t it, it’s not really optimism more a sense of calm and peace, a sort of trust that we can hand over our struggles and stress to “life” and allow it to take its own path without endlessly worrying and striving for control. You write so beautifully and this post has really got me thinking. And fantasising about these wraps. What sort of tomato sauce do you mean? In the UK “tomato sauce” means Heinz ketchup but I’m not sure that’s what you used here!ReplyCancel

  • Audrina15/08/2014 - 9:03 am

    I know EXACTLY what you mean by thinking those before going on vacation! But nonetheless, everyone needs a break once in a while :) The wrap looks delicious!

    http://www.mindfullyaudrina.blogspot.comReplyCancel

  • Kate @ ¡Hola! Jalapeño17/08/2014 - 11:11 am

    These look so good and such a unique and delicious combination of flavors. I hope you enjoy a little respite and don’t worry too much about all the stuff you are not getting done. Deep breaths my friend.ReplyCancel

  • […] mouths literally started watering looking at this yummy recipe! A perfect end of summer meal! Super Powered Tomato + Basil Collard Wraps via The First […]ReplyCancel

  • Maria Rieger19/08/2014 - 3:37 pm

    I can understand all those feelings and internal conflicts. I have just moved back to Europe after five wonderful years in Mexico. This is our life. We arrive somewhere, fall in love with a place, find real friends and even people I would call family and then it is time to leave again. You keep in touch but you know it will never be the same. It is a fascinating but difficult life. Now I am about to make a new home, things will arrive soon and there is so much to do. I feel many times there aren’t enough hours in a day. Tomorrow they will start breaking the kitchen and by friday there should be a new one in place. I miss cooking and writing but sometimes I just realize I need to stop, not worry so much, take time to myself and to my daughter and husband. In the end all will fall into place once again. I will definitely try the Collard wraps when I have a kitchen again. Thank you.ReplyCancel

  • […] you’re into clean eating or not, Tomato and Basil Collard Wraps by The First Mess put a little ingenuity behind rolling a good wrap. Collard greens are so sturdy […]ReplyCancel

  • Tessa24/08/2014 - 7:49 am

    Oh my, the colours happening in that wrap are divine! Definitely need to try them out soon :)ReplyCancel

  • agoodstuff.blogspot.in26/08/2014 - 1:39 pm

    You make wonderful dishes, specially salads. The best part of your salads is that they have amazing nature’s colors and are so bright n tempting that no one can resist.ReplyCancel

  • […] cashew parfait because I’m currently flirting with pseudo-veganism and oh my god. these super-powered tomato basil collard wraps which I’ve already made and fallen madly in love with. these pillowy pistachio pop tarts. […]ReplyCancel

  • Sam @ PancakeWarriors31/08/2014 - 1:01 pm

    This post is everything I love about blogging. I love the honesty and the photography is amazing. Thank you for your honesty in this post – the craziness of life and how things often get overwhelming but then you stop and reflect on it all and realize that in your chaos you have become better… and for that you can be greatful. Love hippymush! You have a new follower!ReplyCancel

  • meg31/08/2014 - 2:57 pm

    So pretty! Love itReplyCancel

  • cynthia01/09/2014 - 5:17 pm

    I love these words so, so, so very much. I hear ya, lady — here’s to recharging and these incredible, incredible wraps!ReplyCancel

  • […] if you’re a health food beginner like many of us on staff, this recipe for Vegan Tomato + Basil and Collard Wraps makes for a great start to better eating. For those who normally stray away from healthier meal […]ReplyCancel

  • Pre05/10/2014 - 8:31 am

    I’m allergic to soy. How well do you think seitan would sub for the tempeh in this dish? Or do you recommend something else?ReplyCancel

    • Laura Wright05/10/2014 - 8:52 am

      Hi Pre,
      I think the texture of seitan would be excellent in this. And the procedure would be the same: marinate + grill. Although, I might grill seitan a couple extra minutes.
      -LReplyCancel

  • […] These Tomato and Basil Collard Wraps look too healthy for even […]ReplyCancel

  • […] Feature Photo: The First Mess […]ReplyCancel

  • […] Super Powered Tomato and Basil Collard Wraps from The First Mess […]ReplyCancel

  • […] on the fence about collard wraps. Haven’t tried them yet… But I might […]ReplyCancel

  • […] collard wraps: Collard Wraps with Carrot Hummus from Love and Lemons Tomato and Basil Collard Wraps from The First […]ReplyCancel

  • […] Photo by The First Mess […]ReplyCancel

  • […] Vegan Tomato Basil Collard Wraps are weirdly beautiful! I think I have to try […]ReplyCancel

  • michelle13/07/2016 - 7:29 pm

    These were delicious! Thank you for the recipeReplyCancel

simple sweet potato + black bean burrito bowls with cumin garlic drizzle // @thefirstmesspin it!simple sweet potato + black bean burrito bowls with cumin garlic drizzle // @thefirstmesspin it!View full post »

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  • Valentina - sweet kabocha23/07/2014 - 5:18 am

    I could kill for this plate. Totally.ReplyCancel

  • This is my kind of eating, not to structured and with all the best things! I love sweet potato. That cumin drizzle sounds perfect for my meal tonight!ReplyCancel

  • Katie @ Whole Nourishment23/07/2014 - 7:11 am

    This is absolutely my kind of rice bowl! Love the flavor combo and especially the cumin garlic drizzle. Glad you decided to share your everyday meals with us!ReplyCancel

  • Ileana23/07/2014 - 7:35 am

    You manage to make everything look so vibrant! I wish I had this for lunch today. :) The cumin-garlic drizzle sounds soooo good!ReplyCancel

  • Denise | TLT23/07/2014 - 7:59 am

    Simply gorgeous and totally calling me. I’d live out the cilantro (can’t help it) and add some cheese (again: can’t help it) though. Bookmarking this and will probably make it this week. Thanks for the lovely inspiration!ReplyCancel

  • Shanae23/07/2014 - 8:03 am

    This looks so amazing! I cannot wait to make this for dinner tonight :DReplyCancel

  • Katrina @ Warm Vanilla Sugar23/07/2014 - 8:16 am

    These bowls look great! Such a yummy combo of flavours!ReplyCancel

  • Kathryn23/07/2014 - 8:23 am

    I think I probably like real deal everyday eating posts more than fancy recipe posts (not that I don’t love every single one of your posts obviously). But there’s something extra special about getting a peek into the way that other people eat on a day to day basis that’s always inspiring + fascinating.ReplyCancel

  • Amanda23/07/2014 - 8:31 am

    Love a good bowl! Fist-bump indeed.ReplyCancel

  • Sini | my blue&white kitchen23/07/2014 - 8:54 am

    Absolutely loving your new everyday eats concept! More of that, please! Fancy, complicated dinners sure are wonderful and can make your jaw drop but everyday food is the one that keeps us nourished; keeps us going, and inspired. These burrito bowls look absolutely perfect. Can’t wait to make some soon.

    P.S. Those quinoa tacos still linger on my mind…just SO GOOD!ReplyCancel

  • Brian @ A Thought For Food23/07/2014 - 9:00 am

    Yup… I’m all about this bowl. I often do sweet potato and black bean tacos, so I just know I’d be a fan of this.ReplyCancel

  • Ashley23/07/2014 - 9:20 am

    Love your idea for “everyday eats!” It’s those simple meals that get us through the busy so we can enjoy the outdoors and all the little projects we have going on. But it’s in those full times when we really need these home-cooked, nutrient dense meals! Well done, friend. Also…the photos…again + again…you amaze me! xoReplyCancel

  • molly yeh23/07/2014 - 9:38 am

    gahhh sooo pretty and colorful!!!!! love.ReplyCancel

  • Heather23/07/2014 - 9:55 am

    fist bumps for the new nourishing everyday eats category! more time to enjoy the outdoors :) thanks for this one, Laura!ReplyCancel

  • Erin23/07/2014 - 11:01 am

    SO. MANY. of your recipes have become ‘everyday eats’ at my house. Can I hear it for the Busy Lady Bowl?! I have a feeling this one will follow suit. Thank you!ReplyCancel

  • Kathy23/07/2014 - 1:06 pm

    Hi! Love your recipes! Is there any way to print them out? I’ve tried cut and paste to word and it gets all messed up! Please let me know if there’s a button I’m missing.. Thanks!!!ReplyCancel

    • Laura Wright23/07/2014 - 1:19 pm

      Hi Kathy, Thanks for this! There isn’t a button for printing as of right now. I am working on this though. My apologies in the meantime!
      -LReplyCancel

  • Liz @ Floating Kitchen23/07/2014 - 1:29 pm

    These are so beautiful! Love the colors and the flavors!ReplyCancel

  • Francesca23/07/2014 - 6:47 pm

    I am running with that drizzle. Would honey be a reasonable substitute or is it too sweet? A great easy meal for those hot and busy days. How does the sweet potato go when cooked this way? Does it soften up enough?ReplyCancel

    • Laura Wright24/07/2014 - 2:10 pm

      Hi Francesca, honey would substitute just fine for this. And I’ll add that in the recipe, the sweet potato is boiled for a short period of time before it hits the grill, so perfectly soft but still a bit crisp by the time it’s ready to eat :)
      -LReplyCancel

  • shanna mallon23/07/2014 - 11:10 pm

    um, yeah, I definitely feel you on this one. I love everything about this post.ReplyCancel

  • jessica (BAKECETERA)24/07/2014 - 8:49 am

    i could certainly eat this every day! i’m a huge fan of sweet potatoes, but i’ve never grilled them! i can’t wait to try this out. ps: i didn’t know you were canadian, excitement!!ReplyCancel

  • Jacqui24/07/2014 - 10:29 pm

    Love it, this is exactly my kind of everyday meal and I love that you’re keepin’ it real and enjoying your summer as you should be. Goes by to fast, especially up in the north! And it sounds like lots of exciting new things are happening, much deserved!ReplyCancel

  • Kate @ ¡Hola! Jalapeño25/07/2014 - 7:23 am

    The flavor combination here is so fantastic! This is absolutely something we could eat on a weekly basis. Yum!ReplyCancel

  • Tea25/07/2014 - 10:07 am

    Everyday Eats are where it is at in the summer time. Next time I whip up a similar bowl your dressing is going in it.ReplyCancel

  • […] that’s on the table in 10 minutes but feels like it took way more effort than it did. These sweet potato and black bean burrito bowls might take a little longer but still fit that kind of easy but tasty vibe that I like to end the […]ReplyCancel

  • […] Fire up the grill to make sweet potato burrito bowls. (The First Mess.) […]ReplyCancel

  • Thalia @ butter and brioche26/07/2014 - 2:58 am

    love these burrito bowls.. definitely will be recreating this meal for my vegetarian household. looks seriously delicious!ReplyCancel

  • Emily @ Life on Food26/07/2014 - 11:51 am

    Sweet potatoes are my fav. This looks so delicious. How can I make it appear in front of me now?ReplyCancel

  • Nik@ABrownTable27/07/2014 - 12:20 am

    I really love no fuss meals at home. I love sweet potatoes and I know I will have to make this at home soon!ReplyCancel

  • Petra27/07/2014 - 6:11 pm

    Beautiful compositions! I wish I could arrange food and take pictures of it like you, because I believe that “all you eat needs to look fabulous, or else it’s not going to taste as good” (well, the source of the quote is here). I especially like the combination of grey and orange, it creates a really nice contrast evoking the tastes of autumn.ReplyCancel

  • Millie l Add A Little27/07/2014 - 8:01 pm

    This looks like absolute perfection!! I’ve got to make this STAT!

    http://youtube.com/addalittlefoodReplyCancel

  • […] grilled sweet potato burrito bowls. […]ReplyCancel

  • Sophie28/07/2014 - 2:15 pm

    Just perfect! So pretty, too with your eye for colors and textures. We get excited about burrito bowls here too at least a couple times a month, and I can’t wait to try this drizzle all over our next bowls! Summer forces me to be a little more spontaneous and pantry dinners are perfect for just that :)ReplyCancel

  • Paige28/07/2014 - 5:35 pm

    What a great lunch! Easy to pack, so tasty, and sustained me well. I took one less step (out of laziness) by blending the cilantro in. It also made a great sauce for a falafel (which means my laziness paid off.) Thank you so much for wonderful recipes.ReplyCancel

  • Lynn @ The Actor’s Diet28/07/2014 - 8:36 pm

    Almost had this for dinner tonight – but I forgot the sweet potatoes! (<—important)ReplyCancel

  • Lisa29/07/2014 - 9:27 am

    Made this for dinner and it was absolutely amazing! A wonderful combination of flavours. Thanks for sharing this great meal.ReplyCancel

  • Michelle @ Vitamin Sunshine30/07/2014 - 5:50 am

    All of my favorite things all nestled in a bowl together! Your photography is stunning!ReplyCancel

  • Pragati30/07/2014 - 8:23 am

    YUM! This sounds so delicious!

    Pragati
    ReplyCancel

  • JC30/07/2014 - 11:17 am

    Haphazard bowls of goodness are always the best. Kind of like how the messier a sandwich is the better it usually is.ReplyCancel

  • spotlight | This is for Real30/07/2014 - 1:19 pm

    […] love a good burrito bowl. they are one of my go-to fast, easy […]ReplyCancel

  • Amy30/07/2014 - 8:39 pm

    Made this tonight for dinner, with a couple minor tweaks (no grill, so I roasted the veggies.) It was SO delicious- that cumin drizzle is a keeper! My husband had seconds, we’re having it tomorrow night too, and I’m about to email it to friends.ReplyCancel

  • […] sweet potatoes and red peppers, which are drenched in a cumin and garlic drizzle inspired by the first mess. The roasted veggies go on top of fresh greens, along with avocado, an easy mango salsa, and black […]ReplyCancel

  • Hilary01/08/2014 - 12:25 am

    I read this post – then your interview with Tara

    1) You are so cool

    2) Your simple recipes are often my favourite – what you eat every day might seem boring and not worth posting – but they are not. I am probably more likely to make something that is a staple in your life! B/c I’m always looking for something to add into regular rotation

    3) if you ever do something outside of this blog – business wise. Please let us know because I probably live close enough that I would come out and support you!

    Thanks!ReplyCancel

  • Kathryne01/08/2014 - 10:10 am

    This is my kind of meal right here. Bring on the everyday recipe inspiration! P.s. Love that all-caps f-bomb. If only my readers knew that I drop it on the daily.ReplyCancel

  • Linda @ Veganosity01/08/2014 - 1:02 pm

    I just discovered your blog, love it! Your photos are beautiful.

    Isn’t it great how the simplest foods make the best meals? This is similar to what I feed my family on a daily basis. Color, color, and more color. The more vibrant the meal the better it tastes.ReplyCancel

  • Hilary02/08/2014 - 3:26 pm

    So I just made a variation of this for lunch. Holy jebus. I did more of a sauté – onion, sweet potato, beans, rice, beet greens, tomato, + the drizzle. Dynamite! Thanks for the inspiration.ReplyCancel

  • Valerie05/08/2014 - 2:34 pm

    My hangry pizza “lunches” usually take place on errant early mornings; after stepping (barefoot!) through cat vomit. *Cue* the salty sailor talk + cheese-bedazzled pizza pies.

    This dish is gorgeous in its simplicity! I rarely have sweet potatoes on hand but this is lush enough to make a random grocery store run.ReplyCancel

  • 30 day vegetarian challenge |05/08/2014 - 8:45 pm

    […] found on The First Mess […]ReplyCancel

  • […] sweet potato burrito bowls: don’t mind if I do, and I do, and I […]ReplyCancel

  • Carrie Pacini18/08/2014 - 10:38 am

    This looks tasty and so healthy! Love all the colors.ReplyCancel

  • Jessica DeMarra23/08/2014 - 10:09 am

    Your photography is so beautiful you make the humblest of ingredients, in this case beans and rice, look breathtaking and mouth watering! I am so inspired by you and your site to up my game while I stuff my face. Thank you!ReplyCancel

  • September | New England Nosh26/08/2014 - 5:59 am

    […] 1: Vegan Lasagna (recipe soon). {Make 2 and freeze one for later in the month} Tuesday, Sep 2nd: Burrito Bowls with Sweet Potatoes Wednesday, Sep 3rd: Soba Noodle Salad Thursday, Sep 4th: Zucchini Noodles with Pesto Friday, Sep […]ReplyCancel

  • Annie28/08/2014 - 10:21 pm

    Made this for dinner tonight. Followed everything to a T except used quinoa instead of rice and doubled everything–had a feeling it’d be that good. :) It WAS! Oh man, I loved this dish and will definitely be making it again! I’m a sucker for the dressing and will quadruple that next time, though!ReplyCancel

  • Ella29/08/2014 - 11:10 pm

    Made this exactly as Annie above did- doubled with quinoa. My mom wanted me to inform you that it’s one of the better dinners she has ever had. Absolutely delicious, Laura! Thanks so much for the recipe.
    http://www.youtube.com/sparklesandsuch26ReplyCancel

  • […] + The First Mess’ Grilled Sweet Potato and Black Bean Burrito Bowls with Spicy Cumin Garlic Drizzle […]ReplyCancel

  • Rebecca07/10/2014 - 4:56 pm

    What IS THIS sorcery?
    Made this for dinner last night, and hubby and I have *some* leftovers for lunch today. Made quinoa instead of rice, thought I was being brilliant – turns out everybody’s doing it…
    Wish I tripled the whole recipe. Will do, next time. Freaking amazing.ReplyCancel

  • […] by Jamie Oliver 4. Spicy Lamb & Feta Skewers with Greek Brown Rice Salad by BBC Good Food 5. Simple Grilled Sweet Potato by The First Mess 6. Roasted Carrot Salad with Avocado by The First […]ReplyCancel

  • […] always felt like they could use some kind of binder and shredded cheese never really cut it. These grilled sweet potato bowls inspired me to go the sauce route, and the first time I made this green sauce I felt like I […]ReplyCancel

  • […] into cinnamon rolls, top ’em with peanut butter like my sister-in-law, or pile them into a burrito bowl–I’ll get after all of the fore-mentioned.  However, the sweet potato fry and I have […]ReplyCancel

  • […] Simple Grilled Sweet Potato + Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle) by The Firs… […]ReplyCancel

  • Deborah11/10/2015 - 1:15 pm

    I’m so glad I found this site. Better late than never!
    I made the cumin dressing the second I saw the recipe. Though my serrano was shriveled, so I had to use jarred spicy jalapeño slices, it still turned out wonderful. Beans are in the crock. Butternut is roasting in the oven. I can’t wait to make this into a salad!ReplyCancel

  • […] ones that satisfy me to the core, are either the tasty ones that come together real fast (heeeey Burrito Bowls!) or the ones that use up all the little languishing bits in the refrigerator with unexpectedly […]ReplyCancel

  • […] 5. Simple Grilled Sweet Potato and Black Bean Burrito Bowls (With Spicy Cumin Garlic Drizzle) […]ReplyCancel

  • […] These images are by Laura, a fellow Canadian, of The First Mess. I absolutely devour her beautiful photography, and love her seasonal, natural-foods cooking style. Both of these healthy #foodporn images are from her simple grilled sweet potato + black bean burrito bowls with spicy cumin garlic drizzle. […]ReplyCancel

  • […] Garlic + Parsnip Soup by Green Kitchen Stories Spring Greens Salad with Garlic Sauce by Faring Well Grilled Sweet Potato Burrito Bowls with Cumin Garlic Sauce by The First Mess Garlic + Spice Market Carrots with Tahini Yogurt by Dolly and Oatmeal Sea Salt […]ReplyCancel