1/2 medium onion. Add onions to large skillet with 1 teaspoon each chili powder
kosher salt
garlic powder
oregano
cumin
1/4 teaspoon black pepper and a couple teaspoons oil. After 5 min cooking
add red cabbage and bell peppers. Cook another 5 min w/lid on
stirring occasionally. Add in 1/4 cup corn
cook just until peppers are crisp-tender
Make guacamole. Mash 1 avocado
juice of 1/2 lemon or lime
generous dash of salt
garlic powder and pepper
2 T finely chopped onion
1/4 cup chopped tomato
1 T chopped cilantro (or sub parsley
Spicy tahini sauce 2 T tahini (or sub 3 T hummus)
1/4 teaspoon each kosher salt and chili powder
juice of 1 lemon
1 teaspoon hot sauce (optional)
and about 2 T water (add another T water to thin if desired)
Roast chickpeas while veggies cook. Place 1/2 can drained, rinsed and dry chickpeas on a baking sheet and drizzle with oil of your choice. Toss, sprinkle w/ generous pinch of cumin, chili powder, salt. Toss again, roast at 400 degrees Fahrenheit for 15 to 20 minutes