VEGGIE MIGAS

A Tex-Mex dish, migas are corn tortilla strips gently fried and incorporated into scrambled eggs. This spin on the classic from the American Heart Association uses very little oil while also adding an array of veggies into the mix.

More Vegetable Recipes

ROASTED VEGETABLES

Ingredients

Try roasting any of your favorite veggies, including:

• Sweet potatoes
• Peppers
• Carrots
• Onions
• Squash
• Broccoli
• Cauliflower
• Asparagus
• Zucchini
• Brussel sprouts

Instructions

1. Cut vegetables into bite-sized pieces and toss to coat with olive oil on a sheet pan. For easy clean-up, line your pan with parchment paper or a silicone baking mat.
2. Bake at 375º for about 30 minutes or until fork tender.
3. Use your veggies to make different dishes all week long.

CAULIFLOWER TABOULI

Ingredients

• 1 head cauliflower
• 1 bunch fresh parsley
• 1/2 cup fresh mint
• 3-4 scallions (green onions)
• 1 tomato
• 1 cup cucumber
• 1/2 cup red onion
• 2-3 cloves garlic, minced
• 1/3 cup fresh lemon juice
• 1/4 cup olive oil or flax oil
• Red pepper flakes
• Salt and pepper, to taste

Instructions

1. Chop the vegetables and herbs, making sure the cauliflower florets are finely diced.
2. Mix the vegetables, herbs, garlic, lemon juice, and oil in a large bowl.
3. Add a sprinkle of red pepper flakes and salt and pepper to taste. 
4. Serve chilled. Salad lasts in refrigerator for up to 7 days.

CHOPPED ASIAN SLAW

Ingredients

For the salad:

• 1 head romaine lettuce
• 1 1/2 cup purple cabbage
• 1 1/2 cup. snow peas
• 3-4 green onions
• 1 cup shredded carrots
• 1 red bell pepper
• 1/2 cup chopped cilantro
• Slivered almonds (optional)

For the dressing:

• 1/4 cup rice wine vinegar
• 2 Tablespoon sesame oil
• 1 Tablespoon tamari or soy sauce
• 1 Tablespoon maple syrup
• 1 1/2 Tabelspoons sesame seeds
• Minced garlic or ginger (optional)

Instructions

1. Chop romaine lettuce and cabbage and place in a large bowl.
2. Slice snow peas and green onions. Dice bell pepper, slice carrots, and roughly chop cilantro; add to bowl.
3. In a small bowl, whisk together the dressing ingredients.
4. Pour dressing over salad, add slivered almonds, and toss to combine.
5. Top with additional sesame seeds, if desired.

NOTE: If making ahead of time, store the salad and dressing in separate containers so the salad doesn't get soggy.