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

By Kiersten | Last Updated: January 26, 2015

Saturday Six - 01.24.15

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!

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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