Sheet Pan Vegetarian Summer Bowl

Sheet Pan Vegetarian Summer Bowl

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 10ounces extra-firm tofu, drained
  • 1 1/3 cup canned chickpeas, rinsed and drained
  • 4cups broccoli florets
  • 2tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Salt
  • Pepper
  • 2tablespoons fresh mint, chopped
  • 2tablespoons balsamic vinegar
  • 1 large peach, pitted and cut into wedges
Directions
  1. Heat oven to 400 degrees. Line a sheet pan with parchment paper.
  2. Cut tofu into rectangles 1-inch thick, then cut each rectangle into long triangles. Press tofu between two paper towels, squeezing out as much moisture as possible.
  3. In a bowl, combine tofu, chickpeas, and broccoli. Add ½ tbsp olive oil and cumin; season with salt and pepper. Gently toss to coat, taking care not to break up tofu.
  4. Spread on lined sheet pan and bake 20 minutes, until chickpeas are lightly browned and broccoli is al dente.
  5. In another bowl, whisk together remaining ½ tbsp olive oil, mint, and vinegar. Add cooked tofu, chickpeas, and broccoli, then add peach wedges. Toss to coat.

Nutrition Per Serving

489 calories
24 g fat (3 g saturated)
52 g carbs
11 g sugar
18 g fiber
28 g protein

Keywords

tofu, chickpeas, broccoli, olive oil, cumin, mint, balsamic vinegar, peach, vegetarian, vegan, gluten free, dairy free, nut free, selfstarter, high fiber, lunch, dinner

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Sheet Pan Roasted Kabocha, Tofu, and Chickpeas

Roasted Kabocha, Tofu, and Chickpeas

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 1 small kabocha squash (about 2 1/2 pounds)
  • 2tablespoons olive oil, divided
  • Salt
  • Pepper
  • 10ounces extra-firm tofu, drained
  • 3/4 cup canned chickpeas
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 cup fresh basil, chopped
Directions
  1. Heat oven to 400°. Line a sheet pan with parchment paper.

Nutrition Per Serving

538 calories
23 g fat (3 g saturated)
66 g carbs
15 g sugar
14 g fiber
24 g protein

Keywords

kabocha, tofu, chickpeas, paprika, cumin, basil, vegetarian, vegan, nut free, dairy free, gluten free, High fiber, Lunchtime Deal, dinner, sheet pan, selfstarter

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Skillet Chicken Thighs With Cabbage and Quinoa

Skillet Chicken Thighs With Cabbage and Quinoa

Andrew Purcell, Carrie Purcell
Makes 2 Servings
Ingredients
  • 2 medium chicken thighs (bone-in, skin-on, about 4-ounces each)
  • 1tablespoon canola oil
  • 1/2 medium head cabbage, cored and cut into 2-inch pieces
  • 2cloves garlic
  • 1tablespoon spicy brown mustard
  • 2teaspoons maple syrup
  • 2cups cooked quinoa
  • 2tablespoons chopped parsley
Directions
  1. Heat oven to 400°.
  2. Season chicken liberally with salt and pepper. In a large, oven-safe skillet over medium heat, heat oil. Add chicken, skin side down, and cook until skin crisps slightly and some fat is rendered, about 3 minutes. Remove from heat.
  3. In a bowl, toss cabbage, garlic, mustard, and maple syrup until combined. Add to skillet, leaving chicken skin side down. Transfer to oven and roast 15 minutes.
  4. Remove chicken from skillet, toss quinoa with cabbage, and place chicken skin side up on top of cabbage. Roast 10 minutes more, until chicken is cooked through.
  5. Serve chicken atop cabbage-quinoa mixture.

Nutrition Per Serving

554 calories
23 g fat (5 g saturated)
58 g carbs
13 g sugar
11 g fiber
30 g protein

Keywords

chicken thighs, chicken, cabbage, quinoa, mustard, parsley, maple syrup, dinner, high fiber, gluten free, lunch, one-pan meals, selfstarter

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