January 21, 2020 at 06:00PM by CWC

It’s important to incorporate veggies into every meal, but making it a reality isn’t always that easy. Salads and stir-fries get boring and repetitive after a while. Good for you? Sure. Exciting? Not always. But with the right veggie recipes for dinner, you can really liven up your meal.

It might make you feel better to know that even all-star healthy eating experts get vegetable fatigue. Body Love Everyday author and celebrity nutritionist Kelly Leveque gets it. Her solution is a sheet pan recipe she tweaks ever so slightly depending on the type of cuisine she’s craving. “Roasted vegetables make a warm, comforting, and easy plant-focus base for delicious meals,” she says.

Her go-to formula for getting veggies on the table in a hurry (that’s she’s actually excited about) is using 4 to 5 cups of non-starchy veggies, 1 cup of starchy veggies, 2 tablespoons of cooking oil, and a powerhouse sauce (which she switches up, depending on the taste profile she’s craving). Here, she shares how to make her sheet pan veggie recipes from her new book, so you can try the formula for yourself. (Each recipe makes two servings.) Pair with a protein of your choice and you’re done!

Kelly Leveque’s best veggie recipes for dinner

Vegan teriyaki

2 Tbsp coconut oil 
1 cup sliced trimmed mushrooms
1 cup broccoli florets
1 cup quartered trimmed Brussels sprouts
1 cup 1/4 inch-diced red onions
1 cup 1/4 inch-cubed Japanese yam
Topping: vegan teriyaki sauce

Italian

2 Tbsp avocado oil or extra-virgin olive oil
1 cup 1/2-inch diced zucchini
1 cup broccoli florets
1 cup 1/2 inch-thick red pepper strips
1 cup cherry or Roma tomatoes
1 yellow onion, quartered
1 cup small, red-skin potatoes
Toppings: pesto, olives, or capers

Fajita

1 Tbsp avocado oil
2 cups 1/2-inch thick red pepper strips (or yellow and orange mixed)
1 cup 1/2-inch thick green pepper strips
1 cup 1/2-inch thick white onion slices
1 cup cauliflower florets
Toppings: avocado, guacamole, or salsa

Asian

2 Tbsp algae oil, avocado oil , or coconut oil 
1 cup 1/2 inch-thick matchstick carrots
1 cup snap peas
1 cup 1/2 inch-sliced mushrooms
1 cup 1/2-inch thick red pepper strips
1 cup shopped green onion
1/4 kabocha squash, peeled and cut into 1/4 inch-thick slices
Toppings: hemp hearts, sesame seeds, or coconut aminos

1. Preheat the oven to 375°F.

2. Drizzle a baking sheet with the oil. Spread the vegetables across the pan and toss to coat. Roast for 20 to 30 minutes, turning the vegetables halfway through, until they are slightly browned on the edges. Top with the topping of choice.

Twelve veggies you need to buy organic (and 15 you don’t):

Join Well+Good’s Cook With Us Facebook group for more healthy cooking ideas. Plus, here’s a health coach’s tips for how to eat more vegetables

Author Emily Laurence | Well and Good
Selected by CWC

cwc

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