Savory Oat & Veggie Bowl

This is a quick go-to meal that can be made in 20 mins or so...or even faster if you've prepped a bit in advance! I use it when I have a small chunk of time between dropping Olive off at an activity and picking her up an hour later.

"YES! Breakfast for dinner...kind of!" – Olive

The thing that I love the most about this meal (and any bowl for that matter) is that you can tailor it to what you love so easily! You can also change up the spices, herbs, how you cook the veggies etc so that it's a completely different bowl each time. Not a fan of quick oats? Change the grain too...make it YOURS!! *If this seems like a lot of ingredients, you don't need to add all of the veggies. Pick and choose...or even use other veggies that you like better! Don't stress about following this to T. This is how I made it tonight and it was quite tasty if I do say so myself! ;)

Savory Oat & Veggie Bowl Serves 4

Ingredients

• 1 cup of dry, quick oats

• 3 cups water

• 1 red bell pepper, sliced

• 1 small head of broccoli, chopped into bite sizes

• 1/2 small eggplant, sliced into rounds and halved

• 1 8oz package of baby bella mushrooms, sliced

• 1/2 cooking onion, sliced

• 1/2 cup of frozen peas

• 1 carrot, peeled

• 2 green onions, chopped

• 1 avocado, chunked

• 1 15.5oz can of small white beans, rinsed and drained

• EVOO (extra virgin olive oil)

• Chili powder

Directions

1. Turn your oven on to 400 roast. Bring the water to a boil in a large pot and add in the oats. Follow package directions.

2. Prepare the bell pepper, broccoli and eggplant. Drizzle EVOO onto a baking tray and lay the veggies on top. Drizzle with a bit more EVOO. Pop them into the oven when it's up to temp. Cook for about 15 mins or until lightly browned.

3. Prepare the mushrooms, peas and onion. Place them in a pan with around 4 tbsp EVOO and a dash of water, on the stovetop on medium heat. Mix once in a while until soft, about 10 mins.

4. While everything is roasting, cooking, etc, peel the carrot, drain and rinse the beans and chunk the avocado.

5. Dish out the oats and top with roasted veggies, sautéed mushroom mix, carrot, avocado, beans, a bit more EVOO and chili powder (optional).

Feel free to add any other toppings that you'd like! We love tahini sauce, pesto, hot sauce and olives!!

Head over to the FB soup and let us know if you try this! I'd love to see your variation!