Roasted Vegetables with Black Beans

Before we get into my new favorite lunch recipe let’s talk a bit about yesterday.

Food

I started my day off by sleeping in until 9:30am which felt glorious and then “indulged” in a delicious breakfast.

Trader Joe's Frozen Blueberry Waffles with Non Fat Plain Greek Yogurt

I had two Trader Joe’s Frozen Blueberry Waffles topped with light syrup and fresh blueberries.  On the side I had ½ cup of non fat plain Greek yogurt topped with a handful of fresh strawberries and a small drizzle of honey.  I, of course, also had some coffee.

For lunch I made myself a hash of sorts.  In a small frying pan I poured a bit of olive oil and added leftover roasted potatoes, brocooli and green peppers.  Once those started to sizzle I added in 3 eggs (1 whole, 2 egg whites) and a slice of pepperjack cheese.

Egg, Potato, Veggie and Cheese Hash with Fruit

I know it doesn’t look all that pretty but it was delicious!  Sometime after lunch I was hungry again so I enjoyed a few spoonfuls of Trader Joe’s salted almond butter with a few chocolate chips.

Trader Joe's Salted Almond Butter with Chocolate Chips

For dinner we had chicken soulvaki :).

Chicken Soulvaki

And lastly I had waaaay too many Tagalongs.  Whoops!

Fitness

Yesterday was the first day of half marathon training and I took advantage of my day off by going for a 30 minute jog.  The shocking part…  I actually jogged straight through for the entire 30 minutes.  I only stopped twice for about a minute or two waiting for the crosswalk to change.  The other amazing part… I didn’t feel like I was dying!!!  It was definitely a good start to training!

30 Minute Jog - Half Marathon Training

Now, the weather was great (mid 50s and somewhat windy), I had two full meals, a snack, four glasses of water and two cups of coffee in me, and I was energized since it was the middle of the day.  I don’t necessarily expect this to happen for a 5:15am jog but it’s great to see progress!

My New Favorite Lunch

My new favorite lunch is something so simple!  It’s just some roasted vegetables with a can of black beans mixed in with tzatziki sauce as dressing (I choose to make my own).  I really wanted to share this recipe to showcase a delicious lunch that doesn’t involve meat or a whole lot of effort.  Simply incorporate your favorite veggies, some spices, a can of black beans and dressing of your choice.

I chose to use chopped broccoli, zucchini squash, yellow squash, butternut squash, 1 green pepper and 1 red pepper.

Roasted Vegetables and Black Beans Ingredients

Next time I plan on leaving out the yellow squash because the recipe made a bit too much this time around.  As you can see, some of my veggies I bought pre-chopped and others I chopped myself.  Once everything is chopped into medium to large bite-sized pieces, put the veggies in a very large mixing bowl and season with ¼ cup of olive oil, 1 Tbsp of garlic powder, salt and pepper.  (You can, of course, choose to change this up depending on your spice preferences.)

Roasted Vegetables Seasoned

Then preset your oven to 375 degrees and get out two baking sheets.  You’ll want to pour 1 Tbsp of olive oil on each baking sheet.

Pans Covered in Olive Oil

Then spread the veggies out evenly between the two pans.

Roasted Veggies Spread on Pan

Put them in the oven and let them bake for 30 minutes, stirring the veggies half way through.  While they’re baking drain and rinse the can of black beans.

Drained and Rinsed Black Beans

When the veggies are done cooking let them cool in a large bowl for about 10 minutes, then add your black beans and give the mixture a stir.

Roasted Veggies and Black Beans

Next portion out 2 ½ cup servings and you’re good to go for the entire week!

There are 6 servings here, the recipe below will not include the yellow squash I used and therefore will be for 4-5 servings as opposed to 6.

There are 6 servings here, the recipe below will not include the yellow squash I used and therefore will be for 4-5 servings as opposed to 6.

And there you have it!  You can mix this up by changing up the vegetables and spices.  Later in the week I’ll be sure to post my homemade tzatziki sauce for you guys!

Roasted Vegetables with Black Beans
Author: 
Recipe type: Lunch
Cuisine: Greek
Serves: 4-5
 
Ingredients
  • ¼ Cup Olive Oil
  • 1 Tbsp Garlic Powder
  • Salt
  • Pepper
  • 12 oz. Broccoli
  • 3 Medium Zucchini Squash
  • 20 oz. Butternut Squash
  • 1 Green Pepper
  • 1 Red Pepper
  • 1 Can Black Beans
  • Dressing of Choice
Instructions
  1. Once everything is chopped into medium to large bite sized pieces, put the veggies in a very large mixing bowl and season with ¼ cup of olive oil, 1 Tbsp of garlic powder, salt and pepper. (You can, of course, choose to change this up depending on your spice preferences.)
  2. Then preset your oven to 375 degrees and get out two baking sheets. You’ll want to pour 1 Tbsp of olive oil on each baking sheet.
  3. Then spread the veggies out evenly between the two pans.
  4. Put them in the oven and let them bake for 30 minutes, stirring the veggies half way through.
  5. While they’re baking drain and rinse the can of black beans.
  6. When the veggies are done cooking let them cool in a large bowl for about 10 minutes, then add your black beans and give the mixture a stir.
  7. Next portion out 2 ½ cup servings and you’re good to go for the entire week!
Notes
You can mix this up by changing up the vegetables and spices.
Nutrition Information
Serving size: 2½ Cups

Question of the Day

What’s your favorite lunch at the moment?

Comments

  1. Your roasted vegetables look awesome!!!
    Lauren @ Focused To Be Fit recently posted…Settling into SpringMy Profile