One Pan of Roasted Vegetabes, Two Plant Based Meals

This is all amount maximizing ingredients and time. For my family and I,  one basic food group (fresh produce, pasta, rice, beans, or other whole grains) allows us to do a variety of meals according to our diet and taste preference. This evening, for me, was the tempeh soba noodle bowl and for the hubby, the wild shrimp rice bowl. Both made with the same pan of roasted vegetables. So good! So easy! And everyone is happy!

Shopping List for both Bowls:

1 Cup of brussels sprouts, rinse, trim ends, and cut in half.

1 Large zucchini, cut into chunks

2 Cups of broccoli, cut into florets

½ Cup of butternut squash, cut into chunks or buy 1 package already cut

1 large parsnip, peeled and cut into thin round disks (so they’ll cook evenly with the other veggies)

Spray oil

Sprinkle of salt

Sprinkle of onion powder

2 Tablespoons of coconut aminos or liquid aminos, or low sodium soy sauce

2 Tablespoons of parsley, chopped

If making the Vegan Soba Noodle Tempeh Bowl… add this to your shopping list:

¼ Cup of tempeh, cut into bite size pieces

Soba noodles, 2 sleeves from 1 package

1 Teaspoon of grapeseed oil

2 Cloves of garlic, chopped

¼ Cup of unsalted cashews

If making the Wild Shrimp Bowl…add this to your shopping list:

¼ Pound of wild shrimp

2 Garlic cloves, chopped

1 Tablespoon of grapeseed oil

1 package of Right Rice or ½ cup of rice of preference (brown basmati rice is a good choice)

Method for Roasted Vegetables (use for both bowls):

1. Heat oven to 410.
2. Spray a baking sheet with spray oil (I use grapeseed oil, coconut oil, or avocado oil).
3. Spread all vegetables on baking sheet. Do not crowd pan, use 2 baking sheets if needed.
4. Lightly spray the top and sprinkle a little salt and onion powder.
5. Roast for 20 minutes or until veggies are tender (not mushy).
6. Set aside.

Method for Soba Noodle Bowl

1. Cook soba noodles according to package. Drain and set aside.
2. In a heated sauté pan, add the oil and tempeh. Sauté on medium high for 6 minutes until tempeh is lightly fried.
3. Add garlic and aminos or low sodium soy sauce. Heat for 2 minutes on low.
4. Add noodles. Toss gently.
5. Plate and top with veggies and cashews.
6. Garnish with parsley.

Method for Wild Shrimp Bowl:

1. Cook rice according to package. Set aside.
2. In a heated sauté pan, add oil and shrimp. Cook shrimp until just pink (about 3 minutes each side).
3. Add garlic and aminos. Heat for one minute then add rice. Toss gently.
4. Transfer to a serving bowl. Top with roasted veggies.
5. Garnish with parsley.

Enjoy!

---