August 6, 2021

Heart Healthy Roasted Vegetable Bowl

Heart Healthy Roasted Vegetable Bowl

Heart Healthy Roasted Vegetable Bowl

Vegetables, they come in all all colors, shapes and sizes. In fact there are such a variety of them that the possibility of becoming bored with them is nil. Not only are there so many different types but also different ways they can be prepared.

Vegetables can be steam, boiled, blanched, and eaten raw. I love eating a raw veggie plate with squeezed lemon. But this weeks recipe is about roasting them in the oven. This is my wife’s favorite way to prepare vegetables.

Ingredients:

  • 1 Bag fresh spinach

Cilantro-Lime Black Beans

  • 1 (15-ounce) can black beans, rinsed
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/4 c. chopped cilantro
  • 2 tbsp. fresh lime juice

Maple-Chili Sweet Potatoes

  • 2 tbsp. olive oil
  • 2 tbsp. maple syrup
  • 1 tsp. chili powder
  • 1/4 tsp. cayenne
  • 1/4 tsp. salt
  • 2 medium sweet potatoes, 1/2-inch chunks

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Marinated Mushrooms

  • 2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil
  • 1 tbsp. Dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. Pepper
  • 1 lb. cremini mushrooms, halved or quartered if large

Romesco Sauce

  • 1 c. roasted red peppers
  • 1/2 c. packed parsley
  • 1/4 c. roasted salted almonds
  • Pinch salt

Parmesan-Parsley Crumbs

  • 1 tbsp. olive oil
  • 1/2 c. panko
  • 2 tbsp. parsley, finely chopped
  • 2 tbsp. grated Parmesan

Extra Toppings

  • Crumbled feta

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Directions:

    1. Make beans: In a small saucepan on medium heat, combine black beans, ground cumin, and salt and cook until warm. Add chopped cilantro and fresh lime juice.

    2. Make potatoes: Whisk together olive oil, maple syrup, chili powder, cayenne, and salt. Toss with sweet potatoes. Roast on rimmed baking sheet at 425°F until golden brown and tender, stirring halfway through, 35 to 40 minutes.

    3. Make mushrooms: Whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper. Toss with cremini mushrooms. Roast on a rimmed baking sheet at 425°F until liquid has evaporated, 20 minutes.

    4. Make sauce: In a food processor, pulse roasted red peppers, parsley, roasted salted almonds, and pinch salt until almost smooth.

    5. Make crumbs: Heat olive oil in a small skillet on medium-low. Add panko and toast, stirring until golden brown, about 3 minutes. Transfer to a small bowl and add finely chopped parsley and grated Parmesan.

    6. Assemble bowls: Combine spinach, black beans, potatoes, mushrooms, sauce, crumbs, and crumbled feta in bowl.

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