Roasted Beets & Broccoli with a chickpea rice pilaf, carrots, greens, mushrooms, and squash is a delicious and easy meal to prepare for summer.

Ingredients

Serves: 3-4 Time: 40 minutes

Roasted Beets & Broccoli

• 3 large red beets, peeled and chopped
• 3 large carrots, peeled and chopped
• 2 cups large broccoli florets
• 1 medium yellow squash, chopped
• 1 tsp garlic powder
• 1/2 tsp thyme
• 1/2 tsp paprika
• 1 Tbs olive oil
• 1 cup rice
• 1/2 yellow onion, peeled & chopped
• 2 garlic cloves, minced
• Beet greens, stems removed and chopped
• 2 1/2 cups vegetable broth
• Salt & black pepper to taste

Directions

1. Preheat the oven to 400ºF
2. Prepare the beets, carrots, broccoli, and squash and toss them into a mixing bowl.
3. Mix the veggies with the olive oil, vinegar, and seasonings, using a generous dash of salt and pepper.
4. Place the veggies on a roasting pan and roast for 30-40 minutes in the oven, or until the vegetables are tender and lightly roasted.
5. Meanwhile, set a medium pot to medium heat. Once hot, lightly coat the pot with oil. Sauté the onion, mushrooms, and beet greens for about 5-7 minutes until the onions are translucent. Then add the rice and stir for 3-4 minutes. Add the chickpeas and vegetable broth. Cover with a lid and bring to a boil. Then reduce heat to low, stir occasionally and simmer for 20-25 minutes until the liquid is absorbed and rice is cooked through.
6. Serve the roasted veggies with the rice pilaf and enjoy!

Nutrition Information

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Mushroom & Tempeh Goulash with carrots, onion, white beans, and thyme. This hearty dish is rich in protein and easy to make. Not like your traditional Hungarian goulash, but this dish can be enjoyed as a soup or a stew.

Ingredients

Serves: 4 Time: 45-50 minutes

Mushroom & Tempeh Goulash

• 8 oz. cremini or button mushrooms, chopped
• 1 small onion, finely diced
• 1 large carrot, peeled and finely diced
• 3 garlic cloves, peeled and minced
• 1 package tempeh, cubed
• 1 oz. tomato paste
• 2-4 cups vegetable broth (based on preference)
• 1/2 tsp black pepper
• 1/2 tsp ground thyme
• 1 tsp paprika
• 1 tsp smoked paprika
• Pinch of salt
• Olive oil

Directions

1. Prepare your vegetables and measure out your ingredients.
2. In a medium-large pot, set the heat to medium. Once hot, lightly coat with olive oil and sauté the onions for 5 minutes, until lightly translucent. Then add the garlic and cook for another 2 minutes, until fragrant. Add the carrots, mushrooms, and tempeh, cooking together for another 5-7 minutes.
3. Add the tomato paste, thyme, paprikas, black pepper, a pinch of salt, and vegetable broth. If you want this dish to be more like a soup, add 4 cups of broth; for a stew, add 2 cups. Bring to a boil.
4. Once boiling, reduce heat to low and simmer for 30 minutes.
5. Taste and adjust seasonings. Serve with toasted bread or cooked pasta for a more traditional style.

Nutrition Information

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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.

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