I’M BACK! Woohoo!
It’s been so long since I posted a recipe. September was a crazy month and October has also been busy with a new job and more! I check on my blog, email, and social media everyday so I haven’t been too out of the loop but I did feel a little rusty with my camera! Thankfully it all came back pretty quickly and luckily lighting was also on my side. I have been trying so many different fall recipes this past month I am excited to share them! Some of my favourite fall foods/ingredients I have been loving lately are butternut squash, pumpkin spice {of course} and lots of oranges and apples! I am also really looking forward to pomegranate season, which is soon approaching!
For today, I want to share a really easy meal idea that can be eaten for breakfast, lunch or dinner! It only requires one pan, which is excellent for those of us without a dishwasher?. For this recipe, I like to use frozen potatoes, broccoli, and butternut squash but you could easily swap these for fresh ingredients. I like to make this meal when I am pressed for time so I like to eliminate all the chopping and dicing I can by using ready to go frozen vegetables.
In case you’re wondering: I used Earthbound Roasted Red Potatoes and Earthbound Butternut Squash for the potatoes and squash. I love the quality of this brand and that there is no added preservatives.
If you are looking to add more protein to this dish there are many options:
- Sauté tofu into the mix
- Top this dish on a bed on quinoa
- Top with an egg!
Video
Recipe
PrintAnytime Easy Healthy Dish
- Total Time: 15 mins
- Yield: 1 1x
Description
Versatile meal idea that can be enjoyed at breakfast, lunch or even dinner! Makes the perfect leftovers as well! Store in the fridge and reheat for a quick healthy meal the next day as well!
Ingredients
- 1 tbsp olive oil
- 1/2 cup potatoes {I used Earthbound Frozen Roasted Red Potatoes but any will do – frozen or fresh}
- 1/2 cup butter nut squash, cubed {fresh or frozen}
- 3/4 cup broccoli {fresh or frozen}
- 1/2 cup chickpeas
- 1/4 cup cherry tomatoes, sliced
- 1 tsp black pepper
- 1 tsp oregano
- 1 tbsp fresh chopped basil {optional}
Instructions
- Begin by heating a frying pan with 1 tbsp olive oil and add potatoes.
- After about 5 minutes, add broccoli and squash.
- After another 5 minutes, add chickpeas, cherry tomatoes, back pepper, oregano and basil {if using}.
- Sauté for about 5 minutes then transfer to bowl and enjoy!
Notes
FOR MORE PROTEIN:
-Add tofu
-Top this lean mix on a bed of quinoa
-Top lean mix with an egg
Great to make more for leftovers! Store in refrigerator and reheat the next day!
- Cook Time: 15 mins
- Category: Breakfast, Lunch, Dinner
Hope you enjoyed this post! Thanks for reading!
-Brittney
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