Meatless Monday: Roasted Vegetable Bowl with Black Beans
On the weekend I went to the grocery store and stocked up on lots of fresh produce. I looked at
On the weekend I went to the grocery store and stocked up on lots of fresh produce. I looked at a few recipes online and got what I needed, but when I got home late from a yoga class last night, I didn’t feel like following a recipe, but I did want to use some of the vegetables I got. The black beans and sweet potato were leftover from my breakfast, but you can get the recipe for the black beans here. (For the sweet potato, simply chop, parboil until soft. Once soft, move to oven and cook until slightly crispy.) This ended up being an absolutely delicious meal and full of great nutrients. I felt great after eating it.
What you’ll need:
1 head of broccoli
1/2 head of cauliflower
3 stocks of kale
1 cup of quinoa
salt and pepper to taste
1 can black beans & 1 Tbsp salsa (get the recipe here)
1 sweet potato
2 Tbsp Baba Ganoush (or hummus, or your favourite dressing)
What to do:
1. Roughly chop all vegetables and place on baking sheet. Lightly cover vegetables with about one tablespoon of oil. Add salt and pepper and bake on 350 for about 15 minutes, or until edges start browning. Note that the kale will cook a little faster than the other vegetables
2. Meanwhile, cook quinoa according to package instructions.
3. When everything has cooked, add 1/2 cup quinoa in a bowl with 1/2 tsp of olive oil. Mix together. Then, add all vegetables and beans. Top with your favourite dressing or sauce ( I used Baba Ganoush and it was delicious!)
This recipe makes a lot of food! You will likely have some leftover for lunch tomorrow and I think this would taste just as delicious cold as it was hot. Enjoy!
-Jessica Harding, associate web editor