It’s been a while since I really cooked, and getting so close to the move, I’ve gotten excited about cooking again, and made a few tasty dinners.
Last night, I remembered one of my favorite easy, yet different, ways to have a filling vegetarian meal: savory oats! The whole meal takes less than 30 minutes, which is perfect for a week night.
Savory Oats with Honey Mustard Curry Veggies
Prep Time:10 minutes
Cook Time: 20 minutes
Serves 1 as a meal
Protein: 18 g
1/2 cup dry oats (1-3 minute or old fashioned, not quick oats)
3/4 cups broccoli flowerets, cut to bite sized pieces
3/4 cups cauliflower flowerets, cut to bite sized pieces
1/2 cup red pepper, chopped
1/4 cup red onion, chopped
6 spears asparagus, chopped into 1 inch pieces
6 Brussels sprouts, quartered
Mrs. Dash Herb & Garlic
1/4 cup pecorino Romano
Salt & Pepper, to taste
Honey mustard (I love the Organic 365 Honey Mustard from Whole Foods)
6 grape tomatoes, sliced
1) Heat oven to 350 degrees. Coat baking sheet with cooking spray. Add veggies, sprinkle with Mrs. Dash, cinnamon, and curry powder, bake for 15-20 minutes, until veggies start to brown.
2) Heat 3/4 cup of water until boiling in small saucepan. Add Mrs. Dash and salt, and oats, when boiling. Cook until al dente. Add 1/8 cup of pecorino and mix.
3) Serve with veggies on top of oats. Sprinkle tomato slices, remaining pecorino, salt and pepper over the top. Drizzle with honey mustard, and enjoy!