Veg Medley | Quick & Healthy Dinner | Plant Based

Recently, I’ve been trying to become more conscious about the food I’m eating, and more importantly, where that food comes from. I’ve been finding myself making little changes towards more plant-based options and so I thought I’d share with you a super simple plant-based dinner I created the other day

This is a low-calorie, yet filling and nutritious, meal which uses ingredients which will provide multiple servings – so it’s economical too! This was one of those dishes where I just threw it all in a pot and let it do its thing! Quick, simple and tasty. 

Planted-Based Dinner Recipe: Vegetable Lentils, Salsa & Butternut Squash
Planted-Based Dinner Recipe: Vegetable Lentils, Salsa & Butternut Squash
Ingredients 
-          Butternut Squash
-          Vegetable Stock Cube
-          Mr Organic Lentil Mix *
-          Red Kidney Beans
-          Soya Beans (frozen)
-          Sweet Corn (frozen)
-          Tomato
-          Red Onion
-          Basil 
-          Sunflower Seeds (garnish)
*The lentils I used were a packet I bought from Sainsburys by the brand Mr Organic and they include; Red Lentils, Yellow & Red Split Lentils, Green Split Peas, Green Mung Beans, Pearl Barley, Pearl Spelt.

I chopped the butternut squash and seasoned before baking. I tend to stick to the sample spices as I’m a creature of habit, but feel free to add in more or switch these around depending on your preferences!

-          Chop the butternut squash (I leave the skin on – but feel free to remove!), drizzle with a small about of extra virgin olive oil and add a sprinkling of desired spices. I used; smoked paprika, garlic granules, chilli flakes and cumin (salt & pepper, too!)
-          Bake at 200 C until tender and darkened around edges. 
-          Add lentils into a pot and cover with water. Add in a veg stock cube and any additional spices to the water (again I used some smoked paprika, garlic granules, chilli flakes). Bring to the boil and then allow the water to cook on simmer until the lentils are tender. 
-          Add in your sweetcorn, soya beans and kidney beans to the water to allow them to cook slowly. (My sweetcorn and soya beans were frozen, and I added them into the pot straight from frozen – I told you this dish was lazy!
-          My Red Kidney Beans were already cooked (as my boyfriend used the other half) but feel free to follow the cooking instructions on the tin. (It’s usually a case of cooking them in their juice and straining).
I didn’t use any specific measurements for this recipe as I just eye-balled everything.

Once everything was cooked, I dished into a bowl and added in a raw ‘salsa’ – which was cherry tomatoes, red onion and some fresh basil (a fave of ours!) Finally, I topped with some sunflower seeds, for a little added crunch. Yum!

Planted-Based Dinner Recipe: Vegetable Lentils, Salsa & Butternut Squash
Planted-Based Dinner Recipe: Vegetable Lentils, Salsa & Butternut Squash


I enjoy making dishes which are plant-based, but its sometimes tricky to know where to start. I think this dish is super tasty, and I frequently make variations of it to take for my lunch at work and it helps that its incredibly easy too - perfect for those brain-dead evenings after a long day at work! 

If you’re keen to give some more plant-based options a try, definitely give this dish a go and let me know what you think x 


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