Italian Potato Bowls

So, around our house, 3 out of the 4 of us are trying to eat more plant-based meals.  Our youngest daughter, who is 19 and starting her second year at UNH  in late August,where they have fantastic dining options, is totally vegan.  My husband still eats meat but has cut way back on it.  Our oldest eats just about anything except certain pork items and minimal beef.  As for me, I am trying to be plant-based but I do still eat cheddar and parmesan cheese and certain ice creams.  That's it for dairy for me though.  I gave up beef, pork, and most fish.  I eat chicken about 1-2 x a week and salmon about once a month.  The rest of the time I eat plant-based "meats" and foods.  After work today, I browsed online in a vegan site I enjoy and discovered a really easy 30 minute recipe.  I tweaked it a bit and want to share it with you. It was a hit!!

ITALIAN POTATO BOWLS 

3-4 large red potatoes, peeled and cut into chunks

dash of sea salt

1 can of northern beans, drained and rinsed

1 fresh, raw tomato chopped into bite-sized pieces

1 zucchini, chopped into bite-sized chunks

2/3 c. chopped sweet onion or scallions

1/2 jar (8 oz) roasted red peppers, sliced

dash of dried basil

dash of Italian seasonings OR drizzle of light Italian dressing

(we use the Wish Bone brand as doesn't contain cheese)

Fresh, raw greens (I used baby romaine and purple romaine)

1 pkg of quinoa and barley mix

• Cook the potatoes in water to cover and a little sea salt until a fork can pierce into a chunk. Drain and keep hot by covering the pan.
• Meanwhile:  saute the zucchini and onion in a tablespoon of olive oil until just browned; add in the chopped tomato and cook on low for about 3-4 minutes.  Add in roasted red peppers and gently toss.  Sprinkle with a dash of basil.
• Place beans in microwave-safe bowl and heat for 1 minute.
• Cook the quinoa-barley mix for 90 seconds per package instructions. Pour into serving dish.
• Place 3-5  c. of fresh greens in a serving bowl.
• Set out 3-4 soup bowls and place greens in bottom then add a 1/2 c. grains to each.
• Then add potatoes, the beans and on top of each bowl, add the zucchini mixture.  Top with just a drizzle of Italian dressing.

This recipe serves four.  To serve more, simply double the recipe!

 For a side dish, add fresh French bread and butter of your choice (we use Earth Balance original vegan butter) or Fresh Fruit cups:  Watermelon, Cantaloupe, Blackberries, Blueberries.

ENJOY!!

as with all of the posts under the faithfixes label, you DO have permission to copy and print this recipe.