This is going to be a short one, but I’ve made this dish twice this week and it’s only Wednesday. So I thought I’d better share. I do apologize for the lack of recipes recently, but with crazy life stuff and the recent weather change I’m really just eating various spin offs of the same pasta and veggie salad… and will be for most of the summer. But I needed something warm last night so threw something together. It was so yummy and satisfying that I made it again tonight, with enough left overs for tomorrow’s lunch.
It’s nothing fancy, but it is vegan. If you don’t use oil to cook the veggies it would be whole foods, plant based too. You can season it how you like, but I’ve been using smoked sea salt, pepper, dried oregano, and a bit of turmeric – nothing fancy because I top the whole thing with salsa. Mmmm.
I started by chopping a bell pepper, a zucchini, and a yellow squash. Tossed ’em in a pan with a very light spray of avocado oil and cooked them on medium high for 10 minutes or until the veggies started getting tender. I find using a lid on the pan for a minute here and there helps, especially if your pan is full. Once the veggies were just about done, I added the seasonings and a cup or so of cooked chickpeas. I made a big batch on Sunday so am trying to use them before they spoil. Once everything is warm and evenly seasoned, I took it off the heat. I topped mine with salsa, half an avocado, and a sprinkle of nutritional yeast and hemp hearts.
Like I said, super simple. Done in about 15 minutes. But it’s full of yummy veggie nutrients and with the addition of hemp hearts has a decent protein count. The overall total was approximately 24 grams of protein. I’m eating it in 2 servings, so 12 grams a serving. (Insert clever meme about carnivores asking vegans about protein…)
Let me know if you like it!
Currently drinking: Guinness Stout Nitro. I’m dreaming of Ireland.
1 bell pepper, diced
1 zucchini, sliced and halved
1 yellow squash, sliced and halved
1 cup cooked chickpeas
salt and pepper
turmeric – very little, maybe 1/4 tsp.
1 avocado, diced
- Cook bell pepper and squashes on medium high heat until they begin to tender.
- Add seasonings and chickpeas. Keep cooking until everything is well combined and chickpeas are warm.
- Serve immediately topped with salsa, avocado, hemp hearts, and nutritional yeast.
Hello! I’m Whitney and this is my home for all things food and life.