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Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

Tastebuds January 8, 2023 , by

If your New Year’s resolution is to eat healthier, this sheet pan dinner is an easy way to go. It is packed full of flavor and easier on the calories!

Ingredients

  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • ½ butternut squash – peeled, seeded, and cut into 1-inch pieces
  • 1 onion, diced
  • 1 sweet potato, peeled and cut into 1-inch cubes
  • 2 large carrots, cut into 1 inch pieces
  • 3 medium russet potatoes, cut into 1-inch pieces
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon dried rubbed sage
  • 2 green onions, chopped (Optional)

 

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.

Step 2

Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.

Step 3

Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.

Step 4

Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.

Recipe of the Week: Beef Bulgogi Bowls

Tastebuds June 5, 2022 , by

Ingredients

FOR THE BEEF BULGOGI:

  • 1/2 cup soy sauce
  • 1/2 cup packed light brown sugar
  • 1 Tablespoon sesame oil
  • 2 Tablespoons chili garlic sauce or Gochujang Chili Sauce, or more to taste (I used sriracha sauce)
  • 1/4 cup rice wine vinegar
  • 2 Tablespoons minced garlic
  • 2 Tablespoons minced ginger (I used dried ginger)
  • 1/4 cup thinly sliced shallots
  • 2 pounds of ribeye or top sirloin steaks, cut into 1/8-inch-thick slices 
  • 2 Tablespoons vegetable oil

FOR ASSEMBLING THE BOWLS:

  • 3 cups cooked rice
  • 4 fried eggs
  • 1 cup homemade or store-bought kimchi
  • 1 English cucumber, cut into ribbons

Instructions

MAKE THE BEEF BULGOGI:

  • In a large bowl, whisk together the soy sauce, brown sugar, sesame oil, chili garlic sauce, rice wine vinegar, garlic, ginger, and shallots.
  • Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of 2 hours and up to overnight.
  • Heat a large sauté pan over high heat. Add the vegetable oil then using a slotted spoon, add the marinated beef, searing it quickly on all sides and being careful not to overcrowd the pan. Transfer the beef to a plate.

ASSEMBLE THE BOWLS:

  • Divide the rice among four serving bowls and top it with the beef bulgogi.
  • Top each bowl with a fried egg, a portion of kimchi, and cucumber ribbons. Serve immediately.

Another way to serve the dish.

Korean Beef Bulgogi bowls a new date night treat if you’re in the market for something savory and a little spicy and super easy to make. Recently we went on a double date to Iron Age Korean Bbq in Buford and that’s where the newfound love of beef bulgogi was formed. At the restaurant, they served Hawaiian beef bulgogi while this is not the exact same thing it is still amazing. My boyfriend went back for seconds and then took the rest with him for lunch the next day at work.

I originally found this recipe on Pinterest and here’s the link https://www.justataste.com/easy-beef-bulgogi-bowls-recipe/. This website did not include nutrition information.

When we had this I didn’t add the toppings. It was a long day so we just had the cooked rice with it, and adding some of the leftover sauce from the pan to it just gave it that much more flavor. This may not be everyone’s cup of tea but I highly recommend if you are looking for something new try this.

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