The easy healthy vegan dinner will take you 5 minutes to prepare and additional 20/30min to cook. As a seasonal eater I get creative with the veggies but I always make sure to have sweet potato and zucchini.
This meal even though is not much Instagramable 🙂 is delicious, fulfilling and most important healthy.
1 cup integral rice
1 medium sweet potato
1 medium zucchini
1 medium eggplant
100gr of mushrooms
Spices: salt, pepper, paprica, turmeric, thyme .
1 Tbs of soya sauce
Start with cooking the rice (as per package instructions). While the rice is cooking peal the zucchini and the sweet potato.
Preheat the oven on 200°C or 392°F.
Cut the sweet potato and the eggplant in cubes, place them on a big baking tray and add the olive oil and the spices. Bake them for 20/30 minutes (I like mines extra crunchy, so I leave them for 30 min).
Slice the zucchini and the mushrooms and put them in a non sticky skillet pan, drizzle with olive oil and pepper and cook on medium heat for 5/7 minutes. Sometimes I partially cover them so they get cooked from the steam and veggie water.
Once they are cooked, add the cooked rice with 1 tbs of soya sauce in the skillet , give them a toss and add salt to your taste.
By this time your veggies in the oven should be ready as well and your easy vegan dinner is ready.
You can mix them together or serve them separately.