GOLDEN VALLEY, Minn--February turns into a celebration and exploration of vegetarian eating during the Veguary challenge. Cutting down on meat puts less strain on the environment, and can be a booster to heart health. February is also Heart Health Month, but you have to do it right.
For example, if you’re replacing chicken breasts and hamburgers with spaghetti with tomato sauce, you’re not really doing your body any favors. Dietician Emily Parent with Coborns Delivers joined us to offer a clearer picture of how you can alter shopping and cooking habits for Veguary.
Veguary Grain Bowl
4 servings
2 cups beet veggie spaghetti
2 T olive oil
Salt and pepper, to taste
4 cups mixed greens
¼ cup Cilantro Avocado Dressing
2 cups cooked quinoa
1 cup cherry tomatoes, chopped
1 cup shelled edamame
1 cup black beans, rinsed and drained
1 avocado, sliced
1 lime, quartered
¼ cup cilantro, chopped
¼ cup feta cheese
Preheat oven to 425. Spread out beets on a baking sheet. Drizzle beets with olive oil and salt and pepper. Bake for 5-10 minutes.
While beets are cooking, combine mixed greens and cilantro avocado dressing.
Divide mixed greens, quinoa, beets, cherry tomatoes, edamame, and black beans evenly among four bowls. Top with avocado, lime, cilantro, and feta cheese.