A quick, healthy and filling vegan dish that even meat lovers will adore!
Read on for the recipe.
1 tsp. olive oil
1/6 cup of water
1 zucchini, cut in half and sliced into strips
1 cup frozen baby carrots (or fresh)
1/2 fennel, sliced
1 cup cauliflower florets
1 tsp dired oregano
1 cup cooked borlotti beans (can substitute other bean)
1/2 cup cooked quinoa*
Salt & pepper to taste
Roasted squash seeds
Heat 1 tsp olive oil and water in a large skillet. Add all veggies and cook for 15 minutes, stirring frequently. Add remaining ingredients and cook another two minutes. Portion onto plates and garnish with squash seeds.
*If you don't have cooked quinoa, you can prepare it as you're cooking your vegetables then mix in when adding beans.
- Main Dishes
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