Refuel

7 Easy Ways to Eat More Veggies This Year

If eating more vegetables and trying for more plant-based meals are part of your New Year aspirations, look no further. (Side note: even if it isn’t, you’ll still want to make these veg-forward dishes for lunch and dinner.) Packed with seasonal winter produce, Plated dishes like Southwestern-inspired grain bowls and roasted potato-cauliflower soup will be recipes you’ll want to dog-ear for the rest of the season and beyond!

Southwestern Sweet Potato Bowls

Roasted sweet potatoes, sautéed bell peppers, and black beans make the perfect vegetable additions to this quinoa bowl. Topped with creamy avocado dressing, it makes a perfectly portable lunch.

Roasted veggies

Whip up a batch of each of these roasted veggies and you’ve got sides for days, or a vegetable platter that makes a delicious lunch or dinner.

Chickpeas

For the crunchiest possible results, arrange your rinsed and dried chickpeas in a single layer on a baking sheet or cutting board. Using a paper towel, gently rub your hands back and forth over the chickpeas, applying just a little pressure. This way, you’ll remove the chickpea skins—then discard them. Keep in mind that this may shorten your oven cook time.

Ingredients
1 15-ounce can chickpeas
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
olive oil
kosher salt
freshly ground black pepper

Instructions
1. Preheat the oven to 450°F.
2. Drain and rinse the chickpeas and pat as dry as possible.
3. On a baking sheet, toss the chickpeas with the olive oil, paprika, cayenne, salt, and black pepper. Arrange in a single layer and roast until crisp, 20–25 minutes. Serve warm or at room temperature.

Brussels sprouts

For an indulgent burst of savoriness, add two ounces of pancetta (cut into .25-inch dice) to the Brussels before roasting, then pop in the oven as directed. Or, make any one of these recipes.

Carrots

Ingredients
1 pound carrots (about .75-inch diameter), with tops
1.5 tablespoons extra-virgin olive oil
4 sprigs fresh mint
1 lemon
kosher salt
black pepper

Instructions
1. Preheat oven to 425°F.
2. Trim off most of the green leafy tops from the carrots, leaving 1 inch of stem.
3. On a baking sheet, toss the carrots with the olive oil and salt and pepper. Arrange in a single layer, spacing apart, and roast until just tender, 18–20 minutes.
4. While the carrots roast, roughly tear the mint leaves. Halve the lemon.
5. As soon as the carrots come out of the oven, immediately toss with the mint and the lemon juice. Serve warm or at room temperature.

Kale and farro salad

A zingy mustard, shallot, and apple cider vinegar dressing add brightness to this kale and farro salad which features roasted veggies, crunchy pecans, and a little sprinkling of goat cheese.

Roasted seasonal winter soup

This soup is endlessly customizable depending on the season. Here, cauliflower and russet potatoes are roasted, combined with onion, garlic, and stock, and cooked down until aromatic. Then, everything is added together.Crunchy croutons on top take it to the next level.

Ingredients
1 sprig fresh rosemary
4 sprigs fresh thyme
1 yellow onion
2 cloves garlic
1/2 baguette
1-1 pound russet
1 pound cauliflower
3 tablespoons extra virgin olive oil
.5 tablespoon unsalted butter
2.5 cups low sodium vegetable or chicken stock
salt and pepper
Instructions
1. Preheat oven to 425°.
2. Finely chop the rosemary and thyme leaves. Mince the onion and garlic. Cut the baguette into large dice. Peel and cut the potato into large dice. Rinse cauliflower and cut into 1-inch pieces.
3. On a baking sheet, toss potato and cauliflower with 1 tablespoon olive oil, salt, and pepper. Roast until tender and cooked through, 25 minutes.
4. While the vegetables roast, in a large pan, heat 1tablespoon olive oil over medium heat until shimmering. Add the baguette cubes, rosemary, thyme, salt, and pepper. Toast until golden brown, flipping occasionally, about 10 minutes. Remove and set aside.
5. Meanwhile, in a medium pot, heat the butter and the remaining 1 tablespoon olive oil over medium heat. When the butter is foamy, add the onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute longer.
6. Add the roasted vegetables to the onion and garlic. Add the stock and stir to combine, scraping up any browned bits from the bottom. Increase the heat to high and bring to a boil, then reduce the heat to medium and simmer until tender, about 10 minutes.
7. Use an immersion blender to blend until smooth. (or, working in batches, transfer to a blender or food processor and blend, taking care to avoid splattering.) Taste the soup and add salt and pepper as needed. If needed, reheat the soup over medium heat, then serve with the croutons scattered on top.

Chickpea and wild rice soup

This warming, broth-based soup is supremely hearty—featuring chickpeas and chewy wild rice along with lots of greens. You’ll want to eat it every night.

Greek spaghetti squash

We love the sweet strands of spaghetti squash and the way the veggie can be infused with so many different flavor profiles. Here, it’s tossed with a creamy feta-laced tomato sauce and topped with crunchy breadcrumbs.

Caprese baked quinoa

This dish, inspired by the Italian Caprese salad of mozzarella, tomato, and basil pretty much has it all. It’s cheesy, bright, and textural—thanks to the green salad on the side and the crispy white beans roasted in the oven.

Love experimenting in the kitchen? Try Plated!

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