Tag: Dinner

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 

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 dish up to a grain bowl by serving with cooked rice, lentils, or quinoa.

Ingredients

Serves: 3 Time: 45 minutes

Roasted Spiced Chickpeas & Greens

  • 1 can chickpeas, drained & rinsed
  • 1/2 yellow onion, diced
  • 1 small zucchini & yellow squash, sliced
  • 2 medium carrots, diced
  • 1-2 garlic cloves, peeled
  • 2 Tbs olive oil
  • 1 Tbs apple cider vinegar
  • 2 Tbs curry powder (or 1 Tbs curry paste)
  • 1 tsp ground ginger
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ground turmeric
  • 2 cups red cabbage, rinsed and chopped
  • 2 cups kale, rinsed, stems removed & chopped
  • 1-2 Tbs tahini dressing, optional topping

Directions

  1. Preheat the oven to 400ºF
  2. Meanwhile, prepare your vegetables. Add the onion, garlic, carrot, squash, zucchini, chickpeas, and 1 cup of the red cabbage to a roasting pan.
  3. Mix in the olive oil, seasonings, and apple cider vinegar with the vegetables, evenly coating well.
  4. Place the roasting pan in the oven and roast the vegetables for 25-35 minutes or until they’re throughouly cooked and slightly roasted. Check on the vegetables halfway through cooking and stir them around.
  5. Once the vegetables are cooked, serve with fresh kale and non-roasted cabbage and dress with tahini or taziki dressing if desired.
  6. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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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 

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! 

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 top this dish with a squeeze of fresh lime juice and minced cilantro.

Ingredients

Serves: 4 Time: 45 minutes

Curried Cabbage & Coconut Lentils

  • 2 cups red cabbage, chopped
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 1/2 cup white mushrooms, sliced
  • 15.5 oz can chickpeas, drained & rinsed
  • 14.5 oz can diced tomatoes
  • 1 Tbs olive oil
  • 1 Tbs red curry paste
  • 2 Tbs curry powder
  • 1/2 tsp cumin
  • Salt to taste
  • 2 tsp black pepper
  • 1 cup vegetable broth & 1 cup light coconut milk*
  • 1 cup red lentils
  • Optional toppings: lime juice, chopped cilantro, chopped cashews

*Light coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

  1. Begin by preparing your vegetables, lentils, and chickpeas and set aside.
  2. In a medium stovetop pot, bring the vegetable broth and coconut milk to a boil.
  3. Once boiling, add in the lentils. Reduce heat to low, cover with a lid and simmer for 20-25 minutes or until cooked & fluffy.
  4. When your lentils are cooked, remove from heat.
  5. Meanwhile, in a large skillet, heat the olive oil on high.
  6. Once hot, begin sautéeing the onions, carrot, and mushrooms. Cook for 5 mintues.
  7. Add in the curry paste, curry powder, cumin, and black pepper and a dash of salt. Stir together well.
  8. Then, add in the diced tomatoes, chickpeas, and cabbage.
  9. Cook together on medium-high heat for 7-12 minutes or until vegetables are tender and cabbage is wilted.
  10. Taste and adjust seasoning as desired.
  11. Once the cabbage mixture is tender and fully cooked and your lentils are done, serve together with optional toppings if desired 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!

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22 Spring Recipes for 2022

22 Spring Recipes for 2022

Spring is the season for growth and change, get your health habits off to the right start this Spring by trying these recipes! Check out these 22 Spring Recipes for 2022 from some of our favorite selection of recipes and other delights from our favorite 

Smokey Two-Bean Chili

Smokey Two-Bean Chili

Smokey Two-Bean Chili makes for a delicious & hearty one-pot dish that only takes 45 minutes to cook. This recipe is naturally gluten-free but you can serve this with a side of cornbread. Ingredients Serves: 6 Time: 45 minutes Smokey Two-Bean Chili 15 oz can 

Miso Split Pea Soup

Miso Split Pea Soup

Miso Split Pea Soup is light in flavor but filling and warming during the winter months. Make this big batch of soup for the week or store your leftovers in the freezer. Split peas are a great source of plant-based protein, they are low in fat, and are a good source of folate, iron, and potassium!

Ingredients

Serves: 12 Time: 35-40 Minutes

Miso Split Pea Soup

  • 2 cups split peas
  • 1/2 yellow onion, diced
  • 1 small carrot, diced
  • 1 cup green peas (fresh or frozen)
  • 2 garlic cloves, minced
  • 1/2 Tbs fresh ginger, minced
  • 2 1/2 Tbs miso paste
  • 1/2 tsp thai chili flakes (optional)
  • 1 tsp black pepper, or to taste
  • 2 tsp rice vinegar
  • 1 Tbs sesame oil
  • 7 cups water

Directions

  1. Begin by preparing your vegetables and rinsing your split peas.
  2. In a large pot on medium high heat, add the sesame oil.
  3. Then, sauté the garlic, onion, carrot, peas, and ginger. Cook for 5-7 minutes.
  4. Add in the miso paste and rice vinegar.
  5. Stir together for another 2-3 minutes, breaking up the miso paste.
  6. Then, add the split peas and stir for 2 minutes.
  7. Add the water.
  8. Bring the soup to a low boil, then cover with a lid slightly tilted (unless it has an air hole) and reduce heat to low.
  9. Simmer the soup for 20-30 minutes or until the vegetables are softened.
  10. Taste and adjust seasoning as desired.
  11. Serve and enjoy!
  12. Store leftovers in the freezer for up to 4-5 weeks or in the refrigerator for up to 4 days.

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.

Miso Soba Noodles

Miso Soba Noodles

Miso Soba Noodles makes for a bright and filling dish that warms the heart during a cold winter day. Soba is buckwheat noodles, and eating buckwheat has been shown to benefit blood sugar, heart health, inflammation, and cancer prevention. You can mix and match the vegetables