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21 Simple, Quick, & Easy Meals
All tagged Peppers
Roasted Red Pepper and Tomato Rice with Capers (Vegan, GF) is a flavor powerhouse, and could not be easier to make! Simply roast the peppers and tomatoes, toast and cook the brown rice with garlic, garnish with capers and spring onions and voila! Dinner (or the perfect side dish) is served 😊 This dish makes great leftovers and meal prep easy! It’s perfect for a quick lunch, since it can be enjoyed room temperature, cold, warm, or hot.
I love a good pasta salad, and this recipe for Anti-inflammatory Pasta Salad is GREAT! It’s one of those super simple meals that feels incredibly satisfying and nourishing. Packed with antioxidants from the colorful array of veggies, along with the fiber and plant-based protein, this Anti-inflammatory Pasta Salad is designed to keep you both satisfied and feeling healthy. It’s the perfect meal prep recipe for lunches and dinners, since it lasts all week in the fridge. Bring to any picnic or outdoor event, too!
Serves: 6
Prep time: 5 minutes
Cooking time: 10 minutes
What (your ingredients):
1 box spinach fusilli
¼ cup olive oil
2 tablespoons white vinegar
½ teaspoon salt
1 teaspoon Italian seasoning
Freshly cracked black pepper (~1/4 teaspoon)
1 zucchini
1 pint cherry tomatoes
12 sweet peppers
How (your directions):
Bring a large pot of water to a boil. Add salt (enough that the water tastes like the ocean) and add your pasta. Boil according to package instructions, about 9 minutes.
Meanwhile, add olive oil, vinegar, salt, Italian seasoning, and black pepper to a large bowl. Whisk to combine.
Slice zucchini into small pieces, cherry tomatoes in half, and dice the sweet peppers. Add to the vinaigrette and stir to combine.
When pasta is finished cooking, strain and add pasta to the vegetables. Stir until evenly combine.
Enjoy immediately, room temperature, or store in the fridge in an airtight container for 5 days.
Why (the science): There’s a reason I often remind you to eat the rainbow! Each veggie color represents different antioxidants and phytochemicals that keep your immune system strong and you feeling your best 😊
Perfect for summer entertaining, Cheesy Mexican Squash Casserole serves 4-6 as a main course, or 8 as a side dish. You can make this casserole in advance, then bake in oven right before serving. The Cheesy Vegan Sauce is scrumptious, and your non-vegetarian friends will never know that there’s no cheese 😉
Serves: 6
Prep time: 10 minutes
Cooking time: 40 minutes
What (your ingredients):
Vegan Cheese Sauce:
1 yellow onion, quartered
10 mini sweet peppers
¼ cup raw cashews
½ cup nutritional yeast
¼ cup water
½ teaspoon salt
Squash Casserole:
1 tablespoon olive oil
1 shallot, sliced thinly
3 cloves garlic, sliced thinly
Pinch of salt
½ teaspoon cumin
½ teaspoon chili powder
1 large yellow squash, sliced into half-moons
2 cups sweet corn
1 15-oz. can black beans, drained and rinsed
1 15-oz. can pinto beans, drained and rinsed
2 cups cooked brown rice
Parsley or cilantro for serving
How (your directions):
Preheat oven to 350°F.
Make Vegan Cheesy Sauce by adding all ingredients to a high-speed blender. Blend on high for 60 seconds until smooth.
In a large skillet, heat olive oil over medium heat. Add shallots and sauté for 1-2 minutes. add garlic and a pinch of salt, sautéing for 30 seconds.
Add cumin and chili powder to the oil. Hint: This allows the spices to “bloom” and become fragrant.
Add sliced squash and sauté for 5 minutes. add corn, black beans, pinto beans, stirring for 2 minutes until warmed through.
Add rice and Vegan Cheesy Sauce and stir to combine.
Pour casserole mixture into a 2-qt. baking dish.
Bake for 25 minutes.
Garnish with snipped parsley or cilantro. Salt and pepper to taste.
Enjoy hot!
Why (the science): Dairy can be inflammatory in the body, causing bloating, gas, acne, and many other symptoms. This Vegan Cheesy Sauce incorporates vitamin C rich peppers and anti-inflammatory onion! The nutritional yeast provides B12 and that signature cheesy flavor.
My husband and I are huge Thai food fans and love going to Thai restaurants for a warming dinner. But when I made Red Curry at home (my favorite Thai food), he praised it for being tastier than the curry at our favorite Thai restaurant! And since Red Curry takes only 30 minutes to make, it’s faster than eating out. Tastier, faster, cheaper, and healthier… that’s a win-win. Makes great leftovers too! Serves 6-8
