Saturday Six | Cilantro Smoothies, Baked Cauliflower Tots and Mexican Brown Rice Casserole

Saturday Six - 01.24.15
Every Saturday, we highlight some of our favorite submissions from Potluck. Here are this week’s picks:

Roasted Tomato and Feta Frittata // Roasted cherry tomatoes take this easy frittata recipe to the next level. Get the recipe from My Fussy Eater →

Tropical Cilantro Smoothie // I’m always looking for ways to use up leftover cilantro and this is one I haven’t thought of before. Get the recipe from Floating Kitchen →

Baked Taquitos with Black Beans and Sweet Potatoes // Homemade vegan taquitos with a tangy Tomatillo and Avocado dipping sauce on the side—and they’re baked, not fried! Get the recipe from She Likes Food →

Southwestern Crustless Breakfast Tarts // Serve these individually-portioned tarts with a dollop of salsa and sour cream. Get the recipe from Kalyn’s Kitchen →

Vegan Baked Parmesan Cauliflower Tots // A healthier version of everyone’s favorite childhood side dish. Or adult side dish. It’s okay, there’s no shame here. Get the recipe from The Veg Life! →

Skillet Mexican Brown Rice Casserole // It’s like a giant, delicious burrito bowl cooked in a skillet! Get the recipe from Cookie Monster Cooking →

Want to share your recipes with the Oh My Veggies community? Join Potluck and submit your recipes!

Kiersten

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.   Read more from Kiersten →

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