Veggie-ful Beans

My kids are really good eaters, but as they get older, they are out on their own more and they sometimes forget to eat vegetables! So now when they are home, whatever meal we’re eating, I try to pack it as full of as many veggies as I can. Here is a meal we had a few weeks ago after a sleepover-playdate combination involved pizza, pancakes, and very little sleep…I literally went through my fridge and put every vegetable I could find in this meal and it was super yummy!

  • 1 medium sweet potato or 3 large carrots, diced
  • 1 small onion, cut into half moons
  • 1/2 head cauliflower, cut into bite-sized pieces
  • 1/2 small head cabbage, shredded
  • 1 bunch greens, chopped
  • 2 cups cooked pinto beans
  • millet, quinoa, or rice, optional
  • 1 avocado, diced

We love roasted vegetables, so I roasted the sweet potatoes and added them later. You could do the same with carrots, but you could also stick them in the saute after the onions are caramelized, which is how I’ll write the recipe for simplicity…I also sauteed some millet cubes separately to crisp them up, but again, you always have the option to keep it even more simple!

Heat a large saute pan to just below medium, add the onions and drizzle with olive oil and salt. Give them a stir, then let them cook while you prepare your other vegetables. After about 15 minutes, add the carrots and continue to cook until both the onions and the carrots are soft and starting to brown lightly, 5-10 minutes. Clear some space in the pan and add a little more olive oil and the cauliflower. Sprinkle with salt and allow to cook undisturbed for about 5 minutes. Add the cabbage and greens and cook until they start to wilt. Add the pinto beans and cook until heated through. Season to taste and serve over grains, if desired. Top with avocado cubes sprinkled with a little salt and lime if you have it. Enjoy!

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