Submitted by Jeanne Larson
About the cook: I am a wife, mom and recipe creator who has a passion for healthy living. I amalso a part-time middle school teacher who teaches a Farm to Table cooking class, Health and PE teacher. My side business is called Endurance Fit For Life, where I post daily healthy recipes, simple healthy food ideas, hiking trails, and family-friendly adventures. My goal is to get the word out to people that healthy eating does not have to be difficult. I aim to simplify healthy cooking in the kitchen for everyone!
About the dish: This meal is easy to make, full of healthy nutrients from veggies and grains. The meal prep steps are simple, the ingredients are all healthy, and the dish is full of flavor! You can't go wrong with this healthy recipe that you can eat as a side dish or main course. Enjoy!
National Origin: American
Estimated Time: 30 to 60 Minutes
2 cups cooked quinoa
2 cups peeled and cubed sweet potato chunks (about 1-inch thick)
1 ½ cups chopped zucchini (about 1-inch thick)
½ cup spinach (optional)
½ cup diced tomatoes (optional)
¾ cup largely chopped red onion
1 can organic white garbanzo beans
1 Tbs. rosemary
½ Tbs. garlic powder
½ tsp. sea salt
2-3 Tbs. olive oil
Preheat the oven to 425 degrees. Cook the quinoa according to package directions using water or chicken broth. Place the sweet potato, zucchini, and red onion on a baking tray. (I bake them in rows according to veggie in case I needed to take zucchini off tray early.) Drizzle olive oil over top the veggies making sure each is covered, and sprinkle seasoning over the entire baking sheet. Bake for 30-35 minutes until the veggies are tender. You may need to check the zucchini’s tenderness at 25 minutes with a fork. If the zucchini is done earlier, remove the tray and use a spatula to move the finished zucchini to a serving tray. Cover the veggies with foil, if needed. Next, open the can of beans and rinse them. You can heat the beans in the microwave or just serve them by scooping the preferred amount into each bowl.
Finish baking the veggies until they are tender. Serve as pictured with little scoops of roasted veggies and beans over the quinoa. Add tomatoes and spinach at the last minute, while still warm, if you desire. Divide evenly between four or more bowls, depending on size.
This recipe came out of trying to save money on some budget-friendly meals. At least once a week, I try to do a vegetarian dish, and make sure we don’t lack protein. Quinoa contains a good amount of protein—about 8 grams per cup—and the northern beans contain about 14 grams of protein. So you’ve got yourself a pretty protein-packed, nutritionally dense, high-fiber meal. Plus, this is EASY to make and low in cost!