This white bean shakshuka recipe is a delicious vegetarian brunch or dinner recipe! Eggs are poached in a savory tomato sauce and sprinkled with feta.
This recipe was reprinted with permission from Let’s Stay In by Ashley Rodriguez.
“Our kitchen and our table are the center of our home. But I don’t expect perfection: I long for relationship. Food brings us to the table and my goal in life is to spend as much time there as possible.” That’s Ashley Rodriguez in her new cookbook, Let’s Stay In. And Ashley’s recipes are designed for just that: a life lived around the table. This white bean shakshuka recipe with feta is perfect for a weekend brunch or a simple weeknight meal. Keep reading for the shakshuka recipe and more about Ashley’s book!
First off, what is shakshuka? Shakshuka is a dish of eggs poached in a tomato sauce that originates from Middle Eastern and Mediterranean regions. Often the tomato sauce includes onions and peppers and is flavored with cumin and paprika. The direct origin is disputed: and today, shakshuka is eaten in countries from Tunisia to Israel to Morocco. Many times since the main ingredient is eggs, a shakshuka recipe is served for breakfast: but it’s also served as a dinner as well.
I first discovered shakshuka about 10 years ago when we first started cooking and became obsessed with the concept. But the first shakshuka recipe we made wasn’t my favorite: the way that the tomatoes and eggs worked together didn’t seem to fit. So it wasn’t until years later that we tried a different shakshuka recipe and fell in love with the concept. And this white bean shakshuka recipe with feta from Let’s Stay In is one of the most delicious we’ve had. First off, the smell of toasting the spices in a cast iron pan will blow your mind. Coriander seeds, cumin seeds and fennel seeds are toasted for about 2 minutes to bring out their flavor, then ground in a spice grinder or mortar and pestle.
Aside from toasting and grinding the spices, the rest of this shakshuka recipe is a breeze. In a cast iron skillet, simply saute onion and pepper, then add the tomato sauce and white beans, simmer, and finally add the eggs to poach in the tomato sauce. Once the eggs are done, top with feta and fresh cilantro or parsley, and you’ve got a meal!
Ashley Rodriguez is one of the most talented people we know. She’s author of the book Date Night In, cooking instructor, wife, and mother of three. As creator of notwithoutsalt.com, she blogs about life as told through food. After beginning her career in professional kitchens as a pastry chef, Ashley now teaches in and around Seattle and in her new storefront, the Not Without Salt shop. Ashley is also host and producer of the award-winning web series Kitchen Unnecessary, which shows the magic of cooking wild, seasonal ingredients over the fire all year long.
Oh and as if that’s not enough, she was watercolor illustrator of the 10 lessons in our cookbook Pretty Simple Cooking! Ashley’s second cookbook Let’s Stay In is incredibly gorgeous and organized around the premise of sharing her family’s everyday meals. We visited Ashley and her family in Seattle a few years ago and I can honestly say that the meal she cooked for us was one of the best homecooked meals I’ve ever had. Everything Ashley touches turns to gold, and that’s absolutely true in her home kitchen. Let’s Stay In is a treasure trove of her tried and true beautiful, seasonal recipes that she shares with her family. The collection is interspersed with fun menus, and all of it features her gorgeous photography. And this shakshuka recipe with feta was nothing less than magical (those toasted spices!).
Order Let’s Stay In by Ashley Rodriguez here!
*Note: This book is not 100% vegetarian or vegan, though it includes these types of recipes.
Looking for healthy dinner recipes?This white bean shakshuka with feta is a delicious healthy dinner recipe. Here are a few more healthy dinner recipes on A Couple Cooks:
Norwegian Vegetarian Meatballs Tomato Basil Gnocchi Soup Mango Black Bean Chili Instant Pot Stuffed Acorn Squash with Pecans Vegan Italian Pasta Salad The Best Loaded Vegan Nachos This recipe is…This white bean shakshuka recipe with feta is vegetarian and gluten free.
(3 votes, average: 5.00 out of 1)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4
Category: Main Dish
Method: Stovetop
Cuisine: Middle Eastern
Print Recipe
Pin RecipeThis white bean shakshuka recipe is a delicious vegetarian brunch or dinner recipe! Eggs are poached in a savory tomato sauce and sprinkled with feta.
Set a dry skillet, preferably cast iron, over medium heat. Add the coriander, cumin, and fennel seeds, then toast until fragrant, about 2 minutes. Carefully transfer the seeds to a plate to cool, then grind in a mortar and pestle or spice grinder.
Heat the olive oil in the same skillet over medium-high heat. Add the bell pepper and onion in an even layer, then do not be tempted to stir or fuss with them. Let them get a good, dark char, 3 to 4 minutes, before giving a quick stir and cooking a bit more until nearly all of the pepper and onion are blackened in parts. This process will take about 10 minutes.
Add the ground spices, paprika, and kosher salt. Stir for 1 minute before carefully tipping in the tomatoes. Let this mixture come to a simmer before stirring in the white beans. Bring everything to a gently boil, then lower the heat to a steady simmer. Simmer for 5 minutes, or until the tomatoes have thickened.
Carve out a little divot for each of the eggs you plan to cook, then carefully crack them in. Add a bit of kosher salt and black pepper to each egg then cover the skillet with a lid (or sheet pan if you can’t find a matching lid). Cook over low heat until the eggs are just set, 4 to 6 minutes.
Finish with the fresh herbs and feta. Serve immediately.
Keywords: Shakshuka, Shakshuka Recipe, Shakshuka with Feta, Feta Cheese, Mediterranean, Middle Eastern, Eggs, Brunch, Healthy
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A Couple Cooks - Recipes for Healthy & Whole Living
This Norwegian Vegetarian Meatballs recipe was created in partnership with Ancestry. All opinions are our own.
This Norwegian Vegetarian Meatballs recipe is a healthy plant based dinner, featuring baked meatballs in a delicious vegetarian gravy.
Remember our AncestryDNA results a few months ago? Alex and I were interested to find that our heritage wasn’t exactly what we thought! And it sparked a ton of fun conversation within our families. Now, we’re back with some updates: this Norwegian vegetarian meatballs recipe and info about the new Traits feature in AncestryDNA! Even though I’m nearly half Norwegian, we’ve never posted a Norway inspired recipe on A Couple Cooks—so we’re fixing that now. Keep reading for our Norwegian vegetarian meatballs with vegetarian gravy, and more on AncestryDNA!
A few months ago Alex and I sent a spit sample to the Ancestry lab to analyze our DNA. We got back some interesting results! And it sparked a really fun conversation in both Alex and my families about our heritage. Now that we’ve tried them, we think AncestryDNA kits would be fantastic holiday gifts to help you connect with your family. And this season, Ancestry is offering a brand new feature called Traits. Alex and I got to try out Traits to show you how it works!
Traits is a fun and easy add-on feature to discover how your DNA influences the traits that you’ve inherited from your ancestors and share with people all over the world. There are two categories: Appearance traits (like freckles, hair color, male hair loss, unibrow) and Sensory traits (like bitter / savory taste perception and cilantro aversion). You can use the Traits feature to compare traits you share with your family who have also purchased the Traits feature, and then what region of the world your traits may come from. Are you wondering what Alex and my traits are? Or hungry for Norwegian vegetarian meatballs? Keep reading.
Using the Traits feature has already again, sparked some fun conversation within our families. For example: not liking cilantro is a genetic trait! Do you think you have it? Both my parents do, since we get dirty looks every time we sprinkle cilantro! Keep reading for some of Alex and my interesting traits:
Alex’s Traits:
Cleft chin: Yes. This was spot on! Male hair loss: No. Ahhh major win here! Cilantro aversion: No. Which explains why we eat so much cilantro! Bitter taste perception: Sensitive. Alex can taste bitter very strongly (and loves bitter flavors like coffee and celery). Savory taste perception: Not sensitive. Meaning, Alex needs lots of savory in order to taste it…which is exactly the case with these Norwegian vegetarian meatballs with vegetarian gravy.Sonja’s Traits:
Freckles: Yes! And it was spot on. I’ve never loved my freckles, but knowing they’re a genetic marker just like anything else makes them more interesting. Cilantro aversion: Also no, like Alex! Luckily he and I match here and make many delicious recipes with cilantro. Bitter taste perception: Extra sensitive. I’m a “taster” of bitter flavors. The Traits app predicted I’d shy away from Brussels sprouts, cauliflower and kale–but these are some of my favorite foods! Savory taste perception: Not sensitive…which also matches Alex! Luckily our palates are a perfect match, which helps to explain why we work so well together developing recipes. How to get AncestryDNA?You can purchase AncestryDNA with Traits for yourself or as a gift for $119 ($99 basic kit + $19.99 for traits). Existing AncestryDNA customers can upgrade to this new feature for $19.99. Click here to order. And stay tuned for a huge Black Friday sale coming, too.
So, what’s this got to do with Norwegian vegetarian meatballs with vegetarian gravy? My AncestryDNA results show my top DNA region at 53% is Norwegian. It even shows the very exact regions in Norway! This heritage is from my mom’s side. I grew up making only one Norwegian recipe around the holidays (lefse!), but otherwise Norwegian foods have not influenced the way I eat.
This Norwegian vegetarian meatballs with vegetarian gravy recipe is the first Norway inspired recipe here on A Couple Cooks. Now, be warned this vegetarian meatballs recipe is not authentic Norwegian at all! Since Alex and I eat mainly vegetarian, we wanted to find a way to take this classic Scandinavian dish and make it meatless. So, we’ve created these simple vegetable chickpea meatballs—which are actually also vegan—using frozen mixed veggies you can get at any grocery store and chickpeas. Because it can be somewhat time consuming to make vegetarian meatballs, we’ve simplified the process quite a bit.
And in honor of the Savory (umami) detection Traits feature, we brought in all the savory elements to up that savory flavor, covering the vegetarian meatballs is in a salty, savory vegetarian gravy. It’s so good that we’re already dying to make it again. Serve it with a grain like quinoa and a refreshing salad like this shaved Brussels sprouts salad. Let us know if you try out the recipe—and if you’ve tried AncestryDNA!
Meatballs before baking: a 2 teaspoon cookie scoop (size 60) is very helpful for shaping! See the recipe below.
Looking for more comfort food recipes?Outside of these Norwegian vegetarian meatballs, here are a few more comfort food recipes:
Creamy Mac and Cheese with Greek Yogurt Skillet White Chili Cheese Dip “Can’t Believe It’s Vegan” Spaghetti & Meatballs Pumpkin Gnocchi Bake with Goat Cheese This recipe is…This Norwegian vegetarian meatballs recipe with vegetarian gravy is vegetarian. The meatballs alone are vegetarian, vegan, plant based and dairy free. For gluten free, try Gluten Free 1 for 1 flour.
Print
(2 votes, average: 5.00 out of 1)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 6
Category: Main Dish
Method: Baked
Cuisine: Norwegian
This Norwegian Vegetarian Meatballs recipe is a healthy plant based dinner featuring baked chickpea meatballs in a delicious vegetarian gravy.
For the vegetarian meatballs
2 tablespoons olive oil 3 cups frozen mixed vegetables (corn, carrots, peas and green beans) 15-ounce can chickpeas 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon oregano 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 cup whole wheat flour (for gluten free, try Gluten Free 1 for 1 flour)To serve
Vegetarian gravy* Chopped Italian parsleyPreheat the oven to 400F.
Drain and rinse the chickpeas. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, smoked paprika, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.
Add the vegetables and the flour to a food processor. Pulse about 20 times until chunky paste forms, scraping down the bowl of the food processor as necessary.
Line 2 baking sheets with parchment paper. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop** or two spoons) and place each on the baking sheet. Resist the urge to roll the balls in your hands or they will come out too dense. Use a pastry brush to brush the outsides of the meatballs with olive oil.
Bake the vegetarian meatballs for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool on the pan for 10 minutes before adding to the gravy.
Meanwhile, make the vegetarian gravy. When the meatballs are done, add them to the pan with the gravy. Sprinkle with parsley and serve.
*For vegan gravy, try this vegan gravy or this one.
**A size 60 cookie scoop is helpful to get the round shape for these vegetarian meatballs; we’d highly recommend using one! It also makes the process much faster. (If you buy one, you can use it over and over for cookies too, so it’s not single use!) If you use the two spoons method to shape the dough, the meatballs will look less beautifully round — but they’ll still taste good. You can use your hands to spot fix any balls that are misshapen on the baking sheet. The timing in this recipe is based on using a cookie scoop.
Keywords: Norwegian Meatballs, Vegetarian Meatballs, Vegan Meatballs, Vegetarian Gravy, Chickpea Meatballs, Vegetarian, Healthy Dinner Recipe
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A Couple Cooks - Recipes for Healthy & Whole Living
This Italian gift basket called Mediterranean Sunset is based on a meal we ate in Italy! Gourmet food gifts are the perfect gifts for foodies.
This custom Italian gift basket was created in partnership with DeLallo. All opinions are our own.
Guess what? We’ve got an exciting brand new gourmet food gift: a custom A Couple Cooks Italian gift basket! And it’s based on a real meal that Alex and I ate in Italy this summer. Our favorite Italian foods brand, DeLallo, asked us if we’d like to curate an Italian gift basket for you. We’ve traveled to Italy several times and many of our recipes are Italian style recipes. So, we could not be more excited to curate this gift basket based on our latest trip to Italy! Keep reading for the story behind the basket and how to get one: it’s the perfect gift for foodies!
This is an Italian gift basket with a story. On the Italian coast this summer, Alex and I enjoyed a simple homemade dinner with family, while watching the sun set over the Mediterranean on the terrace of our rented villa (sounds impossibly quaint, and it was!). And the menu was so simple: pasta with great pesto, a few antipasti, fresh veggies and delicious cheeses–and of course: great company.
Years before, Alex and I had honeymooned in Rome and on the Amalfi Coast, before we knew anything about food. But those charred artisan pizzas, that creamy Cacio e Pepe pasta that we slurped in the shade of the Pantheon: it inspired us. We were young and didn’t have much money, but that didn’t matter. Italian everyday food was totally accessible and so good. Italy showed us the power of delicious, well prepared, thoughtful food. In many ways, that trip was the foundation of who we became as A Couple Cooks.
Here it is: Our Italian gift basket!
So! Fast forward 11 years and we were in Italy again but this time, with our family. Alex had dreamed for years of bringing his mom to Italy, and now here we were! With our toddler Larson, his brother and his wife, and our niece and nephew, we spent a few days in a salmon pink villa hugging the rocky shore of the Mediterranean (in Tellaro Italy — here’s everything about our trip!). The meals we ate in restaurants were incredible, but one of our favorite memories is a meal we cooked with ingredients from the market and enjoyed on our terrace.
What struck us was how delightfully simple eating in Italy can be! Here are some photos of that meal: pesto pasta with the most incredible Italian basil pesto, some fresh veggies and cheese, some cured meats, and some grapes. We set the table of the terrace during golden hour and sat around drinking wine as the sun sank low in the sky. You know those moments when you feel a little twinge of, “I think I’ll remember this forever?” This was one of them.
Here we are! That very meal in Tellaro!
Here’s our meal on the terrace in Italy! Somehow foods from the market came together into this, even with 3 kids as part of the process!
What’s in this gourmet food gift basket?
This gourmet food gift basket recreates that Italian meal at home! All the products are from DeLallo. Of any companies in America, DeLallo truly has the best Italian food Alex and I have had in our country. Their basil pesto? Truly amazing, reminiscent of that flavorful pesto we had in Liguria. Their pasta? The best of its kind. Their whole wheat pasta tastes delightfully chewy, compared to some of the cardboard tasting whole wheat pastas we’ve had. Their grilled artichokes? Charred and delightful. Honestly, Alex and I do not say things like this lightly. After being in Italy, it spoils you (in the best kind of way!). These products are that good.
For this Mediterranean Sunset Italian gift basket, Alex and I picked out items that will help you recreate our Italian meal! Add a simple green salad, sliced vegetables, and crusty bread–and it’s a meal! Here’s what’s in the basket:
Biodynamic Whole Wheat Fusilli Pasta Traditional Basil Pesto Olive and Artichoke Bruschetta Grilled Artichoke Halves Pitted Castelvetrano Olives Parmesan Cheese Wedge (eat it sliced!) Sliced Prosciutto Sliced Genoa Salami Natural Pistachios Order the Italian gift box!Click here to order the gift box! We hope you enjoy this basket as much as we do: it’s perfect for holiday gifts for foodies or enjoying with family.
A Couple Cooks - Recipes for Healthy & Whole Living
35 amazing, all-natural self care and beauty gifts for all of the the ladies on your list. From spa-worthy anti-aging facial oils and masks to fuzzy robes and reflective poetry books, these gifts will make her feel like the queen that she is! Gift guide #2 is here and it might just be the best [...]
The post AK Gift Guides 2018: Self Care & Natural Beauty Gifts appeared first on Ambitious Kitchen.
Friends! Thanksgiving week is upon us. (Did that happen fast or is it just me?)
If you’re in need of some holiday meal inspiration, look no further. We’ve got you covered with 104 easy vegan recipes, including everything from appetizers to sides, mains and (obviously) dessert. Let’s feast!
Here are 16 Easy Vegan Appetizers to spice up your Thanksgiving menu this year. These simple dishes will help you save time and make the lead up to mealtime absolutely delicious.
104 Easy Vegan Thanksgiving Recipes from Minimalist Baker →
This healthy harvest bowl recipe has roasted fall veggies nestled atop creamy polenta (with hidden cauliflower for less calories and more nutrients!), then complimented with garlic sautéed kale, crisp green apple slices, vibrant pomegranate seeds, and hemp seed hearts. OMG this harvest buddha bowl is ALMOST too good to be true! This post is sponsored by Cristel USA.
Let’s start things off with a quick discussion about healthy Fall recipes. What are your favorite seasonal ingredients to use in Fall recipes? I’m guessing most everyone loves a little bit of pumpkin spice during Fall. Personally, I’m a fan of it ALL. I know: shocking, right? I’ll take some squash…whether it’s roasted acorn squash, butternut squash bisque or acorn squash soup. Plus sweet potato dishes. Also pumpkin in pumpkin pie, pumpkin bread, pumpkin pancakes. Pumpkin in… (almost) everything. Am I right?
But the list of Fall ingredients doesn’t stop there. There are so many delicious Fall ingredients and it’s super hard to decide which Fall flavor to use and which one to leave out of your Fall recipes.
Fortunately, I have good news for you! Sometimes it’s better to combine your favorite Fall flavors, rather than choosing your favorite one.
The best way to do it is by making Fall bowls. Pretty, colorful, healthy, and delicious Fall bowls filled with seasonal fruits and veggies.
Making such a Buddha bowl is super easy, thankfully. And Buddha bowls are always so darn healthy.
So, to keep things fresh and seasonal, I decided to make a harvest bowl. The concept is very simple. And so are the ingredients. Here’s how it goes: You start off your bowl with a creamy cauliflower grits base and then top it with roasted veggies, sautéed kale, crisp sliced apple, hemp seed hearts, and pomegranate seeds. Hello, lover.
What you get is a ridiculously healthy meal loaded with vitamins and nutrients from all the veggies and fruits. And Fall flavors. <— LOVE!
Do you feel like this harvest bowl recipe is calling your name? I think it does. And I think you should answer with a big YES.
Wondering what is a Buddha bowl? A Buddha bowl is a big bowl of food that usually includes a mix of roasted veggies, raw veggies, grains, and nut or fruit toppings. Basically, a Buddha bowl is a versatile dish you can easily enjoy on the go or at home, on its own or paired with protein.
In this case, our beautiful Buddha bowl is a vegetable bowl filled wonderful Fall flavors and textures. Hence the name. I also like to call this a harvest bowl because its colors remind me of the harvest season.
Sounds like your type of meal, no?
If you answered yes to my previous question, then, I have two things to share with you. One: You rock (duh!). And two: I’m betting you want to learn more about this harvest bowl recipe. Am I right? Perfect.
The making of the roasted veggies for this harvest bowl starts with roasting your vegetables in the oven. I use my amazingly versatile Cristel frying pan which can go from the stove top to the oven easily and without having to worry about the handles getting hot since they’re detachable (LOVE!); while the vegetables are roasting, prep the cauliflower grits; then the sautéed kale; prep the toppings (try not to eat all the apple slices and pomegranate seeds while you’re doing so, I dare you!) assemble the harvest bowl; add toppings.Don’t worry, I’ll discuss in detail every step listed here to make sure your first harvest bowl turns out perfectly.
MAKING CAULIFLOWER GRITS
Grits are such a favorite in the South. I mean — gah — they’re creamy, smooth, savory, and luscious…whats’s NOT to love, am I right? Well, how about the fact they are high in saturated fat because most grits have lots of added butter, cream, and cheese? Boo. While that makes them taste creamy, it’s definitely not that great for our bodies. But, can I let you in on a little secret? Adding pureed cauliflower makes your grits taste super creamy and luscious — no butter, cream, or cheese needed!
Let’s start with how to make the cauliflower grits because they are the base of our harvest bowl and they are ah-mazing. To make cauliflower grits…
break the cauliflower into florets; add the cauliflower florets to a saucepan; cover the cauliflower florets with vegetable broth. cook the cauliflower for approximately 15-20 minutes or until the florets are tender. transfer the florets to a blender and blend until smooth. set the cauliflower aside and start working on the grits. in a saucepan, heat water, and milk until simmering. add in the grits. cook until the texture is thick and the grits are tender. This usually takes 15-20 minutes. add the pureed cauliflower. season with sea salt and garlic powder. mix everything together.The base for our harvest bowl is now done. Time to talk about how to roast vegetables in the oven.
HOW TO ROAST VEGETABLES IN THE OVEN
First, let’s see what vegetables I chose for this harvest bowl. We have:
red onion; broccoli; carrots; beets; sweet potatoes.I know, so exciting and glorious, right? So, let’s talk about how to roast vegetables for this harvest bowl recipe:
drizzle the veggies with olive oil and balsamic vinegar; season with salt and pepper; toss until the veggies are evenly coated; add the veggies to a pan and cook for 3-5 minutes (I use my Cristel frying pan because it cooks super evenly and I start with searing the vegetables on the stove for 1-2 minutes, then I transfer them into the oven to finish); if you’re making more servings than can fir in the fry pan, you could also use a rimmed baking sheet or a casserole baking dish to roast the veggies; roast in the oven until tender. This should take 20-30 minutes.
HOW TO SAUTE KALE
Don’t know how to sauté kale? It’s super-duper easy. Like so easy you’ll wonder how you’ve never tried it before.
Here’s how to make perfectly sautéed kale:
heat olive oil in a your Cristel fry pan; add the kale; sauté until kale is softened; add seasoning (just sea salt, pepper, and garlic powder for the win!); toss for one more minute.
PUTTING YOUR HARVEST BOWL TOGETHER
Putting the harvest bowl together is my favorite part. Because it’s the last one. Which means I’m close to enjoying the goodness and awesomeness of this harvest bowl. So exciting!
To put the harvest bowl together…
start by adding the cauliflower grits to a serving bowl; add the roasted veggies and kale on top of the cauliflower grits; top with pomegranate seeds, sliced apple, and hemp seed hearts; EAT!So much deliciousness to enjoy in one bowl. I mean, look at it….
I want you to make the best out of the glorious Fall produce so I have 3 other healthy fall recipes I think you should try. These Fall recipes are exactly what you expect of them: healthy, flavorful, and totes amazing.
3-INGREDIENTS HEALTHY MASHED SWEET POTATOESMy first recommended Fall recipe, other than the harvest bowl, of course, is this 3-Ingredient Healthy Mashed Sweet Potatoes.
As the titles say, the recipe requires only 3 ingredients – maple syrup, cinnamon, and sweet potatoes, obviously. We’re talking about a vegan and refined sugar-free recipe over here as you can see. Woot. Get the recipe.
HOW TO MAKE ROASTED ACORN SQUASHLearn How to Make Roasted Acorn Squash and cook a sweet and delicious Fall treat for you and your family.
This is another 3-ingredients recipe. Also another refined-sugar free one. But the acorn squash is still sweet and delicious because the recipe uses coconut sugar. Yummy, right? Get the recipe.
FALL MEAL PREP ON THE GRILLMeal prepping is such a time savior. And perfect for those who want to be sure they never cheat their healthy diets. So is grilling. You know what’s coming, right? Fall Meal Prep on the Grill!
With this grilling guide post you’ll learn how to grill veggies, how to prep delicious grilled chicken, and how to put together high protein, high fiber, and nutritious meals for the entire week. Get the recipe.
This healthy harvest bowl recipe has roasted fall veggies nestled atop creamy polenta (with hidden cauliflower for less calories and more nutrients!), then complimented with garlic sautéed kale, crisp green apple slices, vibrant pomegranate seeds, and hemp seed hearts. OMG this harvest buddha bowl is ALMOST too good to be true!
Preheat the oven to 400 degrees F.
Combine olive oil, balsamic vinegar, sea salt, and pepper together and then drizzle over the veggies. Toss to coat. If using a Cristel oven-safe fry pan, sear the veggies over high heat for 3-5 minutes, then transfer to oven to finish. If not, use a rimmed baking sheet lined with parchment paper. Roast in oven for 20-30 minutes, or until veggies are tender.
For the Cauliflower Grits: Add the cauliflower florets to a sauce pan and cover with 2 cups of the vegetable broth. Cook, covered, for 15-20 minutes, until the florets are tender. Transfer the cooked cauliflower and any leftover liquid to a blender and puree until smooth. Set aside.Heat the remaining 2 cups vegetable broth and milk in a sauce pan over medium-high heat until simmering.
Stir grits into the simmering broth and milk. Cook, stirring frequently, until the grits are tender and the texture is thick, about 15-20 minutes.
Add in the pureed cauliflower, sea salt, and garlic powder, and stir until combined.
For the Garlic Sautéed Kale: To make the kale, heat the olive oil over medium heat in a skillet. Add the kale and seasoning and sauté until softened. For the Harvest Buddha Bowls: To serve, add the cauliflower grits to a bowl. Top with roasted veggies, sautéed kale, pomegranate seeds, hemp seed hearts, and sliced apple.This post contains affiliate links for products I use often and highly recommend. This post is sponsored by Cristel USA.
The post Fall Harvest Buddha Bowl on Cauliflower Grits appeared first on A Sweet Pea Chef.
