Easy vegetarian weeknight meal in under 30-minutes
As a vegetarian, I’m always on the hunt for quick and easy weeknight meals. The following is a recipe that I’m OBSESSED with. It takes about 20 minutes to make, and it holds up really well as an office lunch for the next day. Since it contains chickpeas (a great source of protein) with a healthy mixture of fats, fibers, and carbs, this meal is also great for us PCOS girlies! I take no credit for creating this; I stumbled across a similar recipe on Pinterest and made my own modifications. Sadly, I can’t remember the original creator, but if you know who it is please let me know. I hope you all try this recipe and let me know what modifications you made!
*These measurements make roughly one serving
Ingredients:
- 1 fistful of Fresh Asparagus
- 1 tbsp butter (any kind is fine)
- 1 tbsp Olive oil
- 1/2 of a large Sweet potato
- 1/2 can canned chickpeas (rinsed and drained)
- 1 tbsp Feta cheese
- Salt
- Pepper
- Garlic powder
Recipe:
- Snap the asparagus into spears
- Heat the butter and olive oil in a pan
- Add asparagus to the pan
- Sprinkle some salt, pepper, and garlic powder (less than you think you need)
- Let it all simmer until the liquids have evaporated completely
- In the meantime, stab the sweet potato with a fork and microwave it for about 6 minutes
- Rinse half a can of chickpeas
- Once rinsed and cleansed, put the chickpeas in your serving bowl
- You can also roast the chickpeas before this step, although it takes a bit longer
- Once the sweet potato is done, chop it up into bite-size cubes and add it to the chickpea bowl
- Add the cooked, crisp asparagus to the bowl
- Sprinkle the mixture with garlic powder, pepper, feta cheese, and olive oil (optional: balsamic vinegar)
- Enjoy!