Foodie Friday: Vegetarian Edition

Posted on Categories Healthy EatingTags , ,

By: Sherry Rodriguez (Sherry is a barre instructor at Barre Forte. You can learn more about her here.)

About a year ago, I cut out all meat products from my diet. For several reasons, I decided this would be a positive change for my body, but I worried I wouldn’t be able to find enough healthy and fulfilling recipes that were fully vegetarian.

To be honest, there are days I miss the simplicity of grilling a chicken breast, adding some veggies on the side and calling it a night. I have, however, found many interesting ways to incorporate a healthy balance of veggies, grains and proteins to my meals. Most of my meals are more “what veggies can I throw together and dirty the least amount of pans possible” and less “real recipes,” but they are fun, easy and tasty!

After finding some gorgeous broccoli and rainbow carrots at the Tioga Town Center Farmer’s Market, I was inspired to make a colorful dinner. I added some roasted chickpeas for protein and some couscous, because well, couscous is delicious.

Rainbow Veggies Ready to Roast!
Rainbow Veggies Ready to Roast!

For the chickpeas and couscous:

  • 1 15-oz. can organic chickpeas
  • 1 tablespoon coconut oil
  • Himalayan pink salt and pepper to taste
  • 1 cup couscous

For the carrots and broccoli:

  • 1-2 bunches rainbow carrots, peeled and washed
  • 1 bunch broccoli, cut and washed
  • 3-4 fresh garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • Olive oil
  • Himalayan pink salt and pepper to taste

Preheat the oven to 400°. Rinse the chickpeas and peel of any loose skins that come off. Pat the chickpeas dry with a paper towel and spread on a baking sheet. Rub the coconut oil on the chickpeas and sprinkle with salt and pepper to taste. Place in the over for 40-45 minutes or until crispy, tossing them around about 20 minutes in.

While the chickpeas are roasting, peel and wash the carrots, cutting any thicker carrots in half. Wash and cut the broccoli into manageable florets. Place the carrots on a baking sheet, drizzling olive oil and coating them with fine-chopped rosemary. Toss around and spread evenly on the baking sheet. Add salt and pepper to taste.

In a separate bowl, toss the broccoli florets with olive oil and fresh, minced garlic. Place neatly throughout the carrots. Add salt and pepper to taste. Roast the carrots and broccoli at 425° for 25-30 minutes or until soft. I placed the veggies in the oven at the same time as the chickpeas and raised the temperature when I took the chickpeas out.

Cook the couscous according to the package instructions. Serve warm and enjoy!

Rainbow meal!