Don’t you have those days where you just don’t feel like cooking? I have to admit, I absolutely LOVE cooking but there was a time where opening a can of soup was a challenge. Ever since I switched over to a whole foods and plant-based lifestyle, you can’t keep me out of my kitchen. I just love food! Cooking it, smelling it, tasting it, there is nothing that tastes better than a home cooked meal. It’s not just the abundance of nutrients found in the food itself, but the love that goes into creating a meal made from scratch.
If you’re like me, you have a million things on the go. Even though I’ve learned to slow it down, there still are days when I’m trying to figure out what to cook for dinner. When you get away from eating meat and poultry, you learn that there is no centerpiece on your plate. All the food is equally important and serves a purpose in fine-tuning our bodies to fight disease, create energy, and simply make us feel happier. I love to create my own recipes from scratch but also keep the meals as simple as possible.
Todays meal is no different. I opened my fridge, looked at all the ingredients to see what I could create. I’m a big fan of sweet potatoes and not only are they filling, but low in calories and nutrient dense. I found these mini sweet potatoes at the market and I simply just love them. They also make for a great snack. I also like to try and incorporate at least some type of greens onto my dinner plate as they are packed with nutrients. For my chickpea salad, I just used some veggies, spices, and topped it off with some pumpkin seeds and dressed it up with a little balsamic vinegar. Presto, a low calorie, high nutrient plant-based meal.
I’m not that creative with giving my recipes names so let’s just go with the ‘DIY Dinner’.
Ingredients – Chickpea Salad
-1 15 ounce can or chickpeas soaked overnight
-6 mini sweet potatoes (cook for approximately 30-40 minutes at 425C.)
-1 small onion
-2 cloves garlic
-1/4 cup raisins
-1/4 cup walnuts, chopped
-1 red bell pepper, chopped
-1 zucchini, chopped
-1 tsp oregano
-1 tsp basil
-1 tbsp. balsamic vinegar
-1 tbsp. pumpkin seeds
-1-2 tbsp. vegetable broth
Directions – Chickpea Salad
- In a saucepan, add vegetable broth and sautee onion for 3-5 minutes. Add the garlic and then continue to sautee for 1 more minute.
- Add the red bell pepper, zucchini, oregano and basil and continue to sautee for 5 minutes. Add the walnuts and raisins and cook for 1 more minute.
- Remove from stovetop and add the balsamic vinegar. Sprinkle with pumpkin seeds.
- Serve up with steamed broccoli or green beans (steamed for 5-6 minutes) and sweet potatoes. Add lemon for additional flavour on the steamed greens.
Eat Clean & Live Green!
Your Compassionate Coach,