Author: egccstaff

Southwest Quinoa Salad

Southwest Quinoa Salad

Southwest Quinoa Salad makes for a quick and fantastic side dish, appetizer, or lunch prep for the week. This can be served at a potluck or alongside some fajitas or main protein. You may serve this dish with the quinoa fresh and hot, but we 

Slow Cooker Beans & Greens

Slow Cooker Beans & Greens

Slow Cooker Beans & Greens are a great fix when you need a hearty meal but don’t have the time to tend to the entire cooking process. This dish is simple, packed with protein, and easy to make! For this recipe, we set our slow 

Roasted Roots & Protein Bowl

Roasted Roots & Protein Bowl

Roasted Roots & Protein Bowl with beets, potatoes, carrots, lentils, quinoa, beans, & greens! This recipe has got it all for a balanced & delicious meal. We dressed our bowl with a mustard vinaigrette but you could try honey mustard, green goddess, or a lemon poppy seed vinaigrette (or your favorite store-bought dressing). Mix and match the ingredients by substituting the greens for other leafy favorites, or substitute the red potatoes for sweet potatoes and cauliflower for carrots. The possibilities are endless with this bowl.

Ingredients

Serves: 3 Time: 55 minutes

Roasted Roots & Protein Bowl

  • 3-4 medium sized beets, and chopped
  • 1-2 large carrots, chopped
  • 4-5 small red potatoes, chopped
  • 1 can cannelini beans or chickpeas, drained & rinsed
  • 1 Tbs olive oil
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 garlic cloves, minced
  • Pinch of cayenne pepper
  • 1/4 cup lentils, rinsed
  • 1/2 cup quinoa, rinsed
  • 1 cup kale, chopped
  • 1 cup arugula
  • Optional toppings: dressing, chopped walnuts, roasted pumpkin seeds or pepitas

Directions

  1. Begin by preheating the oven to 350ºF.
  2. Then, prepare your vegetables starting by chopping the carrots, beets, and potatos into equal-sized chunks (easy for biting). Place the root vegetables onto a roasting pan and lightly drizzle with half of the olive oil and seasoning with the cumin, salt and pepper.
  3. On another roasting pan, lay out your beans and combine with the garlic. Drizzle with the remaining olive oil and season with salt, black pepper, and cayenne.
  4. Place the root vegetables and the beans in the oven and allow the root vegetables to cook for 25 minutes and the beans to cook for 15 minutes.
  5. Meanwhile, rinse the lentils and place in a medium-small stovetop pot. Cover with water and bring to a boil.
  6. Once boiling, reduce heat to a simmer and cover with a lid for 10 minutes. Then, add the quinoa and cook for another 5 minutes.
  7. Add in the kale over and lentils and quinoa and cover, allowing it to wilt for 5 minutes. Drain any excess liquid from the lentils once done.
  8. Prepare your toppings/dressing if desired at this point.
  9. When your root vegetables and beans are done, prepare your bowls with equal parts arugula, kale, quinoa/lentils, beans, carrots, potatoes, and beets. Top with desired toppings or dressing.
  10. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry

Sweet Potato & Spinach Curry make for a dish that is rich in vitamin C. This dish is delicious and easy to make all in one pot when you need a convenient recipe to whip up for dinner. See below the ingredients for recommended substitutes. 

Roasted Spiced Chickpeas & Greens

Roasted Spiced Chickpeas & Greens

Roasted Spiced Chickpeas & Greens is an easy dish to prepare for dinner or cook ahead of time to prep lunch for the week. This recipe makes for a delicious green bowl that you can serve with your preferred dressing. You can also dress this 

Sesame Noodles

Sesame Noodles

Sesame Noodles with peanut butter & tahini sauce tossed with julienned cucumbers and carrots & topped with sesame seeds. This dish is absolutely delicious and easy to make. Try cooking it with different noodles such as rice noodles or egg-free linguine.

Ingredients

Sesame Noodles

  • 2 tsp salt
  • 1 lb. rice vermicelli or linguine noodles
  • 4 Tbs tahini & creamy peanut butter
  • 2 Tbs low-sodium tamari or soy sauce
  • 2 Tbs rice vinegar
  • 1 Tbs fresh grated ginger
  • 1 tsp sesame oil
  • 1/2 tsp thai chili flakes
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 3 tsp sesame seeds
  • 2-3 scallions, thinly sliced

Directions

  1. Begin by preparing the carrot and cucumber, set aside.
  2. Bring a large pan of water to a boil.
  3. Once boiling, cook the vermicelli for 3 minutes.
  4. Remove from heat and drain.
  5. In a separate boil, combine the tahini, peanut butter, rice vinegar, chili flakes, ginger, and soy sauce or tamari.
  6. Toss the peanut sauce into the noodles.
  7. Add in the carrot and cucumber and top with sesame seeds and scallions.
  8. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Orange Cranberry Muffins

Orange Cranberry Muffins

Orange Cranberry Muffins are simple and easy to make but are bursting with flavor. This recipe is vegan but can be made with regular dairy milk & butter, although no eggs are needed. You may also substitute the brown sugar for agave nectar or honey 

One-Pot Vegan Pasta Primavera

One-Pot Vegan Pasta Primavera

One-Pot Vegan Pasta Primavera with broccoli, spinach, and peas. This recipe is super delicious and easy to make all in one pot! If you’re looking to make this dish non-vegan, you can add a tablespoon of chopped anchovies before serving or add in cooked shrimp! 

Vegan Yogurt Bowl

Vegan Yogurt Bowl

Vegan Yogurt Bowl is a delicious and easy way to get a nutritious breakfast that is rich in probiotics and protein – a perfect way to fuel your day! Mix and match with your favorite fruit, nuts, and granola. While we used Silk’s soy yogurt, you can try any other plant-based yogurt; coconut, oat, almond, cashew.

Find your favorite combinations and share them with us!

Ingredients

Serves: 1

Vegan Yogurt Bowl

Directions

  1. Add the yogurt to a cereal bowl.
  2. Top with PB powder or nut butter if desired.
  3. Add in granola, chia seeds, and sprinkle on cinnamon.
  4. Mix together well.
  5. Top with banana and blueberries.
  6. Serve & enjoy!

Nutrition Information

Nutrition Disclaimer

More Deliciousness

If you’re looking for even more tasty recipes, keep browsing around Hearty At Home! And don’t forget to share your favorite recipes with your friends, family, and loved ones.

For instance, if you find a recipe you like, pin it to your dinner inspiration board!

We share our recipes and recipe videos on Pinterest, Yummly, Youtube, Vimeo, and Facebook.

Curried Cabbage & Coconut Lentils

Curried Cabbage & Coconut Lentils

Curried Cabbage & Coconut Lentils with carrots, onions, mushrooms, & tomatoes. This dish is rich in flavor and super easy to make! Fluffy, yet creamy, lentils paired with sautéed cabbage with chickpeas and vegetables makes for a delectable lean protein dish. You may choose to