Chana Dal
Chana Dal is a Northern Indian dish made with split chickpeas and can be served over rice or with bread. This dish can be made using a pressure cooker or instant pot, but you can also use a stovetop pot if you have the extra …
Tag: Entree
Beyond Meatloaf
A fully vegan meatloaf made with Beyond Beef! This protein-packed dish is perfect for a large gathering and you’ve got the time for some additional prep and cook time. This recipe can be made gluten-free by substituting the oats and breadcrumbs for gluten-free versions. Serve …
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 chose to chill it for this recipe. For a low-fat option, you can choose to omit the avocado.
Ingredients
Serves: 4-6 Time: 35 minutes
Southwest Quinoa Salad
- 15.5 oz can red kidney beans, drained & rinsed
- 15.25 oz can corn, drained & rinsed
- 1 cup quinoa
- 2 cups water
- 1-2 jalepeños, diced
- 1/2 red yellow onion, diced
- 1/2 red bell pepper, diced
- 1/4 cup cilantro, minced
- 2 tsp ground cumin
- 1 tsp salt
- 1 lime, juiced
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 4 cups romaine lettuce, rinsed & chopped
- 1 avocado, cubed
Directions
- In a rice cooker or stove top pot, combine 2 cups of water ith the rinsed quinoa. Bring to a boil. Once boiling, reduce to a low simmer (covered) and allow to cook for 20-25 minutes or until fluffy.
- When the quinoa is done cooking, set aside in a bowl to chill in the refrigerator.
- Meanwhile, drain and rinse the beans and corn in a strainer or colander.
- Next, add the beans and corn to a large mixing bowl.
- Prepare the onions, jalepeño, bell pepper, and cilantro and add to the mixing bowl.
- Add in the cumin, salt, black pepper, and cayenne, and stir together well.
- Then, add in the lime juice, cooked quinoa, avocado, and chopped romaine.
- Taste and adjust seasoning as desired.
- Serve with tortilla chips and enjoy.
Nutrition Information
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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 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 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. You may choose to serve this dish over rice, a bed of chopped red cabbage, or alongside some naan bread.
Ingredients
Serves: 4 Time: 45 minutes
Sweet Potato & Spinach Curry
- 1 Tbs olive oil
- 2 Tbs red curry paste (or 1 Tbs curry powder)
- 1/4 tsp cayenne pepper or thai chili flakes
- 2 garlic cloves, minced
- 1/2 Tbs fresh ginger, peeled & minced
- 1/2 lime, squeeze juice
- 1 (14 oz) can lite coconut milk*
- 1 cup vegetable stock
- 2-3 large sweet potatoes, cubes (peel optional)
- 1/2 yellow onion, diced
- 3 cups baby spinach, stems removed
- Salt and black pepper to taste
*Lite 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
- Begin by preparing your vegetables.
- Then, in a large skillet heat 1 Tbs olive oil on high heat.
- Next, sauté the onion, garlic, and ginger together for 2-3 minutes or until fragrant.
- Then, add the curry paste or powder and seasoning. Add a dash of salt and black pepper.
- Add in the sweet potatoes and toss for 2 minutes.
- Then, add the lime juice, coconut milk (or substitute) and the vegetable stock.
- Stir together well and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pan, and allow it to simmer for 20-30 minutes or until sweet potatoes are soft.
- Once the sweet potatoes are cooked, remove the lid and add in the spinach. Allow it to wilt over 1-2 minutes.
- Taste and adjust seasonings, then serve over rice if desired and enjoy!
Nutrition Information
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.
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 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 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! For a gluten-free option, substitute for gluten-free spaghetti.
Ingredients
One-Pot Vegan Pasta Primavera
- 12 oz. thin spaghetti
- 1/2 yellow onion, thinly sliced
- 1 carrot, thinly sliced
- 14.4 oz canned diced tomatoes with liquid
- 3 1/2 cup vegetable broth
- 3/4 cup broccoli florets
- 1/2 cup fresh or frozen peas
- 3 cups baby spinach, stems removed
- 1 tsp italian seasoning
- Salt & black pepper to taste
Directions
- Begin by preparing your vegetables.
- In a large stovetop skillet or pot, add about 1 Tbs olive oil and set heat to high.
- Then, add the onion and sauté for 2-3 minutes.
- Next, add in the garlic, spaghetti, tomatoes, vegetable broth, broccoli, carrot, and peas.
- Stir in the italian seasoning and a pinch of black pepper.
- Bring the mixture to a boil then reduce heat to medium-low and cover with a lid for 3 minutes.
- Next, uncover and stir continually and adjust heat as needed to maintain a simmer.
- Cook for about 8-10 minutes or until the stock is absorbded and the pasta is tender.
- Lastly, stir in the baby spinach, toss for 1 minute.
- Taste and adjust seasoning.
- Serve and enjoy, optionally top with vegan parmesean.
Nutrition Information
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 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 …