Oh the casserole – a delicious one dish wonder…
Traditional casseroles are often filled with heavy, filling ingredients that relate more to a post dinner siesta than a burst of long lasting energy and nutrition.
This plant based Bean and Veggie recipe is a touch unorthodox as it doesn’t call for a ‘cream of anything’ soup as its base. It is dairy and gluten free and full of clean, healthy protein and fibre.
Chickpeas and quinoa come together to form a complete protein giving you energy and strength along with fibre for healthy digestion. Immune boosting mushrooms and herbs add beautiful texture and flavour and very thin slices of sweet potatoes make a delicious, skin beautifying light topping.
This is a delicious, warming dish that pairs beautifully with a fresh green salad and some cozy candles.
Enjoy!
TIPS & NUTRITION
The recipe serves 4 but you can easily double it to serve 8 or to have healthy leftovers for the fridge or freezer. I like to store my leftovers in single serving containers so they are simple and convenient to reheat. Use a larger casserole dish if this is the case.
You can substitute or add in any veggies you like – zucchini, bell peppers and butternut squash all will work well. You can also use fresh herbs if you have the time to chop.
I used a mandolin to slice the sweet potatoes so thin. It is an inexpensive kitchen tool that makes thin slices quick and easy. It is also great for making veggie chips, slicing beets on a salad or making a layered veggie lasagna.
Kim Ruzycki is a Health and Lifestyle Coach. She works with personal and corporate clients to achieve their individual health goals with a focus on whole body wellness. You can learn more about her programs, get great healthy lifestyle and nutrition tips and check out some of her delicious plant based recipes at http://www.pickydiet.com/.
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