Cooking healthy does not have to be complicated. If you are having a busy day at work, and do not have loads of time to stand in the kitchen, then this recipe is a beauty. I surprised myself how well it turned out, and how well it tasted. You can use any vegetables you have at home, and substitute the walnuts with any other nuts, and the beans also. Its a very handy “all in one” recipe for busy people that enjoy a healthy but hearty meal. Left overs make a great lunch for work the next day.
It is important, that if you are not consuming meat products, you are substituting the protein requirements in other ways, such as by using nuts and legumes. This recipe does this in a quick and easy way, assuring all your needs are met. If you plan ahead, you can even do your other housework, while the dinner is cooking in the oven, leaving you with extra time to enjoy what you really want to be doing.
Ingredients:
- 2 large sweet potatoes
- 1 large or two small beetroots
- 3 carrots
- ¼ butternut pumpkin
- 1 brown onion
- 10 generous mushrooms
- 2-3 cloves of garlic
- cold pressed olive oil
- 2 tbs organic salt reduced soya sauce
- 1/3 tsp mixed herbs or any fresh herbs that you have
- Himalayan salt and cracked pepper to taste
- 1 can of kidney beans
- half a cup of walnuts
- crumbed feta (greek) cheese
Method:
- Peel and wash all root vegetables, and cut into generous sized chunks.
- Place in a mixing bowl.
- Add mushrooms, onion chopped into wedges, pumpkin, crushed garlic and seasoning including the oil. Mix well using your hands.
- Place into a baking dish, and bake in moderate oven for about 45 minutes.
- When veggies are cooked and slightly crunchy on the edges, take the veggie bake out of the oven, and cover with the beans, nuts and feta.
- Place in the oven for further 10-15 minutes. Then serve with a tossed green salad. Bingo, dinner made in a flash.
Makes 4 servings
