Easy Weekday Eats

A quick and easy plant-based meal

Easy Weekday Eats

Simple, Fresh and Nourishing

Tonight it’s just me and my older son for dinner so we are doing our own thing.  I didn’t want to cook an entire meal for myself but still wanted something fresh, healthy and nourishing.

So I made super simple bowl with a mix of warm and room temp veggies.  Hilary’s Broccoli Casserole Bites (so good!), roasted squash and zucchini, roasted chickpeas, tomatoes from my garden, half an avocado, and a few kalamata olives all on a bed of organic lettuce.   Packed with flavor and so cozy!  If you haven’t tried mixing warm roasted veggies on salad, you must try– the salad warms a bit and absorbs the flavors of the roasted veggies and it’s so yummy!

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Easy Weekday Eats
A super simple bowl of warm and room temperature veggies makes for a fresh, nourishing and delicious dinner.
Recipe type: Salads, Dinner
Cuisine: Gluten-Free, Vegan
  • Hilary's Broccoli Casserole Bites, 5, prepared according to package
  • Roasted Chickpeas, ¼ cup for garnish
  • Kalamata Olives, 3
  • Avocado, ½ sliced or cubed
  • Roasted squash and Zucchini, 1 cup
  • Fresh Cherry Tomatoes, 3
  • Organic baby greens, 2 cups
  1. To roast chickpeas, rinse and drain one can of chickpeas, toss gently with a touch of olive oil and salt, place on a baking sheet and bake at 400 degrees for 15 minutes or until just starting to crisp
Roasted Squash and Zucchini
  1. Slice 1 one yellow squash and one whole zucchini into thin (less than ¼ inch thick) slices.
  2. Gently brush both sides with olive oil and sprinkle with salt
  3. Place in a single layer on baking sheet and bake at 400 degrees for 30 minutes or until starting to brown.


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