Quinoa Rainbow Bowl makes for a delicious and easy lunch to prepare or serve as a side for dinner. This dish can be prepared with a variety of fresh vegetables and topped with a dressing of your choice. A simple recipe that is perfect for …
Easy Vegetable Bean Soup that is perfect any time of the year. Add in some fresh toast or crackers for a hearty and full meal or serve a small cup as a side. Ingredients Serves: 4-8 Time: 45 minutes Easy Vegetable Bean Soup Directions Nutrition …
Pomegranate & Walnut Salad with kale and red cabbage tossed with a simple balsamic vinaigrette makes for an easy & delicious recipe. You can also try this salad with other preferred dressings or top it with croutons or pistachios. Pomegranate seeds are rich in fiber, antioxidants, and fatty acids, and are an excellent source of vitamin E and magnesium.
Ingredients
Serves: 2-3
Pomegranate & Walnut Salad
2 cups kale, stems removed, rinsed & chopped
1/2 cup red cabbage, chopped
1/3 cup pomegranate seeds
1-2 Tbs chopped walnuts
Optional topping: Feta cheese or vegan parmesan
A light sprinkle of olive oil
~1 Tbs balsamic vinegar
Pinch of salt and pepper
Directions
Begin by preparing your vegetables and removing the seeds from your pomegranate.
Combine the kale and cabbage in a large bowl.
Top with pomegranate and walnuts.
Add optional toppings if desired.
Sprinkle with salt, pepper, olive oil, and balsamic vinegar.
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Kale & Shaved Brussels Sprouts Salad makes for a light side dish, appetizer, or lunch that is easy to prepare and rich in vitamins and nutrients. You may substitute the dried cranberries for apples or pomegranate seeds for a seasonal fall salad or try substituting …
Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference. Ingredients Potato Lentil Soup 4-5 red potatoes, quarter cut 1 large carrot, diced 3 garlic …
Beet & Barley Vegetable Soup is a delicious and easy soup to make and is lovely to enjoy during the late summer or early fall once the weather begins to cool off. Beets are a magnificent source of Vitamin A, C, Manganese, and Potassium and pair well with an otherwise straightforward barley veggie soup. For this recipe, we used the quick pearl barley, so if you use a whole grain barely, the soup will have to simmer longer and you may want to add an additional cup of broth as the barely soaks it up.
Ingredients
Serves: 6 Time: 45-50 minutes
Beet & Barley Vegetable Soup
4 medium-large beets
2 carrots, diced
1/2 cup peas, frozen or fresh
1/2 large yellow onion, diced
1 small yellow squash, thinly chopped
2-3 celery stalks, diced
1 cup quick pearl barley
6 cups vegetable broth
1/2 tsp dried oregano
2 bay leaves
1/4 tsp dried sage
1/4 tsp dried thyme
1/2 tsp black pepper
Directions
In a stovetop pot, add enough water to cover the beets. Place on the stove and bring the beets to a boil, boiling for about 20 minutes or until they’ve softened.
Meanwhile, prepare the remaining vegetables for your soup.
In a large pot, set heat to medium-high and begin to sauté the onion and celery, stir together constantly and cook together for about 5-7 minutes, adding a splash of broth if needed to deglaze the pot. Then, add the carrot, peas, and squash.
Continue stirring the vegetables together for about another 5 minutes, then add in the seasonings, bay leaves, and vegetable broth.
Allow the soup to simmer on medium while you drain the beets, peel off the skin, and chop them into 1/2 – 1/4 inch quarter slices.
Add the beets to the soup along with the barley. Bring the heat up to high and allow the soup to reach a boil and cook for 7 minutes once boiling.
Reduce heat to low, cover with a lid and allow it to simmer for another 10-12 minutes.
Once your veggies have softened and the barley is cooked, your soup is ready to be removed from the heat.
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Falafel Garden Bowl is a delicious recipe that can be served as an entrée, side dish, or salad. This meal can be prepared early in the week and served cold. We served this dish with warm rice as a base and freshly made falafel. You …
Grilled Summer Salad makes use of leftovers to transform them into a tasty salad to enjoy the next day. We used our leftover black bean burgers from earlier in the week to create a crispy salad with an avocado tahini dressing. This recipe would be …
Turmeric Chickpea Buddha Bowl with cucumber, kale, sprouts, tomatoes, and curried lentils topped with cilantro. A delicious dish that’s easy to prepare ahead of time for a cold lunch the next day or as an entree for dinner. Mix and match with other vegetables such as radishes, salad turnips, chopped cauliflower, or red cabbage. You can even enjoy this dish with another cold protein such as tofu, straight out of the package or steamed and marinated.
Ingredients
Serves: 3-4 Time: 35-40 minutes
Turmeric Chickpea Buddha Bowl
1 cup red lentils
2 cups vegetable broth
1 tsp curry powder
1/2 tsp black pepper
3-4 cups kale, chopped
1/2 cup sprouts
1/2 large cucumber, halved & thinly sliced
4-5 cherry tomatoes, quarter cut
1 can chickpeas, drained & rinsed
1 Tbs lemon juice
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp turmeric powder
1 Tbs olive oil
Optional toppings: chopped cilantro, pepitas
Directions
In a medium stovetop pot, set heat to high. Add lentils to the pot and stir for one minute, then add the vegetable broth, black pepper, and curry powder.
Cover the pot with a lid and bring to a boil, once boiling reduce heat to low and simmer for 20-25 minutes or until soft and fully cooked. Stir occasionally.
In a large mixing bowl, combine the chickpeas, lemon juice, garlic, paprika, and olive oil. Stir together well.
Then, fold in the chopped kale, sprouts, tomatoes, and cucumbers. Place in the refrigerator and chill.
Once the lentils have cooked, you can serve them hot with the greens & chickpeas or cool and serve the entire dish cold.
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Sweet Potato Cauliflower Rice Bowl with kale and lentils and topped with a light mustard dressing. This bowl is rich in nutrients and protein and is great for lunch the next day. You can also prep this ahead of time and serve it as a …