One pot Healthy vegan/ Vegetarian dinner
I’m now back to my pre-pregnancy eating habits and that means A LOT of veggies. Every once in a while some seafood, but really not animal protein. When I was pregnant, though man oh man did I love the meat.
I love this meal because it is so simple, quick and delicious. It is great if you are entertaining, making meals for the week, lunch or dinner it’s a winner.
Here’s What You Will Need:
1 medium size organic eggplant
1 organic zucchini
1/2 organic sweet white onion
1 organic clove garlic
1 organic beef steak tomato
handful of organic kale
pinch of red pepper flakes
salt & peper to taste
drizzle of olive oil
1/2 cup of Israeli couscous
Okay in one pan, I’m using a 14inch Scan Pan put olive oil and all cut up ingredients. I also add the red pepper flakes now. I also at the same time cook the Israeli couscous, put you can use pre-cooked ones as well. Let all ingredients cook on medium heat for about 10 minutes covered to steam and cook down the eggplant. Make sure to stir every once in a while to incorporate all flavors.
At the end when all the veggies look soft and cooked through I had that handful of kale to let it steam down to tender, but not wilted. Once that looks perfect add in the cooked couscous and stir. That’s it! Add salt and pepper to taste and you are ready to serve.
This meal is delicious hot or cold, lunch or dinner!
Tags: dinner, easy cooking, food, good eats, healthy, healthy eating, healthy food, healthy pregnancy, home cooked, kale, lunch, meal plans, organic, organic products, protein, raw, recipe, scanpan, vegetarian
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