Happy Meatless Monday! Admittedly, my eating has not been up to standards lately. I have an insatiable sweet tooth and once I start, I can’t stop. It all started with Girl Scout cookies from a couple weeks ago. I made the executive decision over the weekend that the unhealthy eating habits have got to stop. I’m nearing the end of my training cycle for my first half of the season, and I can’t throw all the hard work and miles out the window because I craved some refined sugars.
Today’s recipe couldn’t be cleaner or healthier if I tried. I created this satiating, delicious recipe out of necessity. I’m a planner and one night I just didn’t like the plan. So I scrapped whatever was on the menu and pulled out what I had in the refrigerator. And voila! An amazing dish was born. The name I gave it is deceiving — it’s not just roasted potatoes. But since the base of it is potatoes, I thought it best to keep it simple.
Roasted Potatoes Over Spelt Berries
Ingredients
- 1 C dried spelt berries
- 2 large potatoes (or another root vegetable would do well), small dice
- zucchini, cut into 1/2″ pieces
- yellow bell pepper, cut into 1/2″ pieces
- orange bell pepper, cut into 1/2″ pieces
- asparagus, cut into 1/2″ pieces
- 15 oz can pinto beans, drained and rinsed
- 3 Tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp fine grain sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp dried thyme
- 1/2 tsp ground turmeric
Directions
Make the spelt berries:
Combine 1 C dried spelt berries with 3 C water. Bring to a boil and cover, simmering for 1 1/2 hours. When the spelt berries are chewy, remove from heat, drain in a strainer, and return to the pot. Keep covered.
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Make the vegetables:
Preheat the oven to 425˚F. Combine all the spices in a small bowl and mix thoroughly. Place the potatoes (or root veggies) in a 9×13 glass baking dish. Drizzle with 1 Tbsp of olive oil. Dust the potatoes with 1 tsp of the seasoning. Toss to combine. Put the potatoes in the oven for 20 minutes.
Remove the potatoes from the oven and add the remaining vegetables. Coat with the remaining olive oil and seasoning. Toss to combine. Return to the oven for another 20 minutes.
Remove the vegetables once more and add the beans. Toss well. Return to the oven for 5 more minutes or until the vegetables are a little browned.
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Serve the vegetables on a bed of spelt berries. Enjoy!
Let’s promise each other to eat well this week, mmkay? Meatless Monday doesn’t need to be reserved only for Meatless Monday. How about Meatless Tuesday? Or Wednesday? Or all the days?
Have a great day!
xo
TALK TO ME!
What’s your favorite “throw together” meal?
Sweet or salty?
Loading InLinkz ...This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for their Meatless Monday link up, as well as Marathons and Motivation.
Also linking up with Foodie Friday with The Fit Foodie Mama, Fairy Burger,Chocolate Runner Girl and Hello to Fit!
