This recipe started out as something else but when I realized that the meat I had planned to use had spoiled, I had to get creative. It turned out really tasty so if you’re looking for an easy, wheat free, vegetarian, low-cost option for dinner, give this one a try!
- start by cooking brown rice in organic vegetable or chicken stock and pre-heating your oven to 475°
- wash and chop root vegetables (I used sweet onion, yellow squash, zucchini, red pepper) into bite sized pieces and toss with extra virgin olive oil, salt, and pepper
- spread out vegetables onto a baking sheet and roast in oven for about 20mins or until firm but cooked through
- while the veggies roast, warm a little extra virgin olive oil over medium heat on stove top
- add 1 can of drained, diced tomatoes and fresh garlic, allow to cook for 2 minutes
*One of the best tips I have ever found is to grate your fresh garlic with a micro-plane. It’s faster and easier!!
- add drained and rinsed black beans (for protein, you could also use browned, ground meat or chicken) to the garlic and tomato as well as the roasted veggies
- add a jar of all natural alfredo sauce, about a half cup of milk to stretch the sauce and additional seasonings to taste, simmer until hot
- serve over brown rice and top with parmigiana cheese, enjoy!!
Wow…that looks really easy and tasty!! Will have to try it sometime!