This veggie dish goes great as a side, on its own, or paired up with some baked or grilled chicken or other protein, and is really quick and easy to make. Hearty and healthy.
Macronutrient Balance: 6g Protein / 4g Fat / 29g Carbohydrates - this makes 6 (5.6oz) servings
8 oz cubed red potato - skin on
8 oz peeled and cubed turnip
10 oz peeled and cubed butternut squash
1 can of garbanzo beans (chickpeas) - drained and washed
1 small yellow onion - cut into cubes
3 cloves garlic - finely minced
1 Tbsp olive oil
2 tsp paprika
2 tsp dried oregano
2 Tbsp water
salt and pepper to taste
parsley garnish and a squeeze of lemon - optional
Heat a large pan to medium heat, add olive oil and sauté onion for 2 minutes. Add garlic and cook for an additional 2 minutes stirring often.
Add potato, turnip, butternut squash, and water and cover and cook for 20-25 minutes at a low to medium heat. Stir occasionally.
Once root vegetables have slightly browned and are almost fork tender, remove the lid and add the chickpeas, paprika, salt and pepper, bring to medium heat, and cook for an additional 5 minutes.
Serve right away or at room temperature as is, or with a squeeze of lemon juice and some fresh parsley garnish.
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