Directions
Subtitle: A Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Low-Carb, Nut-Free, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfood, Whole Foods Plant-Based, Zero Waste Masterpiece!
Description: This scrumptious vegetarian dinner features an assortment of mouthwatering dishes from around the world, showcasing the exquisite flavors and textures of various international cuisines.
Ingredients:
For the Mains:
* 1 cup cooked brown rice (or quinoa)
* 1 cup cooked lentils
* ½ cup canned chickpeas, drained and rinsed
* 1 small sweet potato, cubed and roasted until tender
* 1 large bell pepper, cored and sliced into thin strips
* 1 medium zucchini, sliced into thin rounds
* 1 yellow squash, sliced into thin rings
* 1 red cabbage, shredded
* 1 carrot, grated
* 1 onion, diced
* 1 garlic clove, minced
* 1 tsp curry powder
* 1 tsp cumin seeds
* 1 tsp paprika
* Salt and black pepper to taste
For the Sauce:
* 1/4 cup unsweetened plant milk (e.g., almond, cashew, soy, oat, etc.)
* 1 Tbsp maple syrup or agave nectar
* 1 tsp miso paste
* 1 tsp apple cider vinegar
* 1 tsp nutritional yeast
Directions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine all the ingredients for the sauce and whisk well. Set aside.
3. Prepare the main dish: In a large mixing bowl, toss together the roasted sweet potatoes, bell peppers, zucchini, yellow squash, and cabbage mixture. Add the cooked brown rice, lentils, and chickpeas.
4. Pour the prepared sauce over the vegetable mixture and stir gently to coat everything evenly.
5. Transfer the mixed-up veggie goodness to a baking dish, spread out in an even layer, and sprinkle generously with salt and black pepper.
6. Bake for about 20 minutes or until heated through, stirring halfway through. Serve warm as a complete meal!
Note: You can adjust the spiciness of the dish by adding more or less jalapeño pepper to your liking. Simply remove the seeds and ribs for milder heat. Enjoy!
Serves: 4-6 people
Difficulty: Easy
