Fall produce is full of rich, vibrant colors and textures. This salad balances roasted squash and sweet potatoes with fiber rich beans and quinoa, topped with sweet cranberries and crunchy pecans. All on a bed of massaged kale to bring out all the bright colors, hearty flavors, and rich textures. This is definitely on repeat for lunch this week!
1 c butternut squash, diced
1 c sweet potato, diced
3 T olive oil, divided
4 c kale
2 T apple cider vinegar
1 tsp agave nectar
1/2 tsp sea salt
1/4 tsp black pepper
1 c quinoa, cooked
1 c red beans, cooked
1/4 c pecans, toasted
1/4 c dried cranberries
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Toss squash and potato with 1 T olive oil, salt and pepper. Roast for 30 minutes, until soft and browned.
Mix together remaining olive oil, vinegar, agave, salt and pepper in a large bowl. Add kale and massage until wilted to half its original volume.
Top kale with roasted vegetables, beans, quinoa, cranberries, and pecans. Serve warm.
Copyright 2016 Neat & Nutritious.
Per serving: 390 calories, 53 g carbohydrate, 18 g fat, 9 g protein, 297 mg sodium, 9 g sugar
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Disclaimer: I was gifted a heathered napkin in exchange for mentioning it on the blog. All content and opinions are my own.
Fun, fancy smoothie blends are a great way to get a variety of fruits, vegetables, and superfoods into a daily diet. But sometimes simple is best. My basic go-to formula includes a carbohydrate (usually fruit), a fat, and a protein. This easy, refreshing, and filling cashew smoothie is a perfect example. The banana provides the carbohydrate, cashew butter for fat, and protein powder for protein (though hemp seeds or tofu would also work here). Greens add a little freshness, and lots of ice make it a frosty cool treat for breakfast, a snack, or anytime pick me up!
This easy, refreshing, and filling cashew smoothie is an ideal balanced breakfast of carbohydrates, protein, and fat. Greens add a little freshness, and lots of ice make it a frosty cool treat for breakfast, a snack, or anytime pick me up!
1 c cashew milk
1 c kale
1 small banana, frozen
1 T cashew butter
1 c ice
1 scoop vanilla protein powder
Combine all ingredients in a blender (adding protein powder before banana and ice, if using) and blend until smooth.
Copyright 2016 Neat & Nutritious.
Per serving: 386 calories, 37 g carbs, 14 g fat, 21 g protein, 299 mg sodium, 14 g sugar
Happy Monday! Despite all the rain, I am excited for this coming week. Two weeks left of rotations, and I’ve finally made it to the site I have been most excited about. And with little spare time this week, I am extra grateful for a bit of meal prep. The end is near!
In planning meals for this week, I found I have a lot of leftovers in the fridge as well as odds and ends of past ingredients that need to be used up. So this week, instead of grocery shopping for extra ingredients to make meals, I’m making do with what I have to spring clean and clear out the fridge and pantry. Here we go!
- Warm Spring Salad // Oh She Glows
- Lentil Sloppy Joes // Minimalist Baker
- Creamy Vegetable Curry // The Oh She Glows Cookbook
- Sorrel Pesto Risotto with Microgreen Salad // Coming this week!
- Lemon herb grilled veggies // No recipe needed. Toss veggies with lemon and herbs de Provence and seal in a foil pouch on the grill until tender!
- Batch cook quinoa and rice.
- Make crispy tofu.
- Clean and steam green beans.
- Chop vegetables for curry and grilling.
- Monday: Lentil Sloppy Joes with green beans.
- Tuesday: Creamy Vegetable Curry over rice.
- Wednesday: Sorrel Pesto Risotto with Microgreen Salad and crispy tofu.
- Thursday: Leftover sloppy joes.
- Friday: Lemon herb grilled veggies with crispy tofu.
Lunches: Warm spring salad. The best way to eat strawberries and asparagus.
Breakfasts: Leftover oatmeal that I cooked up last week with water and almond milk and froze in muffin tins. Or a classic green monster to use up this week’s kale.
What do you have hiding in your fridge or pantry that you need to make do with and use up this week? Go get creative!
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