Risotto with Roasted Chickpeas, Mushrooms & Kale {Meatless Monday Recipe}

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Hi, friends!

Here’s that awesome Meatless Monday recipe that I mentioned in this morning’s post. It’s healthy, super easy to make, and only requires four ingredients!

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Risotto with Roasted Chickpeas, Mushrooms & Kale

Ingredients:

  • 1 box of Trader Joe’s Mushroom & Herb Risotto (or similar flavored risotto)
  • 1 can (15 ounces) chickpeas*, drained and rinsed
  • 8 ounces sliced mushrooms
  • 1.25 cup frozen chopped kale (or spinach)
  • extra virgin olive oil
  • salt + pepper to taste

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Directions:

Roast chickpeas. If you’ve never roasted chickpeas before, check out this recipe. I used sea salt to season mine, but feel free to experiment with other flavors!

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While chickpeas are roasting in the oven, add about 1-2 tablespoons of olive oil to a large sauté pan along with mushrooms and kale. Cook until mushrooms are soft and kale is no longer frozen.

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While mushrooms and kale are cooking, prepare the risotto as instructed by the directions on the box.

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Once everything is finished cooking (chickpeas, mushrooms, kale, and risotto), combine it all in a large bowl, mix well, and serve immediately.

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And just like that, you have a nutritious, delicious, and truly satisfying meal!

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Behind the scenes”¦

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Murphy is always on top of the food potential in our house!

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*The next time I make this meal, I might actually double the roasted chickpeas (two cans of beans instead of one) to make it an even more satisfying meal.

Questions of the Day

How often do you eat meatless meals?

What’s your favorite meatless dinner recipe?

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36 Comments

  1. My husband and I started being “weekday vegetarians” last summer. We were already eating meatless about 3 days a week, so working in a few more days was pretty easy. We’re not super strict about it, which makes it easier. For example, if work provides lunch and there aren’t any vegetarian options, we’re still okay with eating what’s available. We still love meat, but wanted to be a little more conscious about our intake. Better for the environment and our grocery bill, so we’re still enjoying it.

    It’s tough to pick a favorite because we keep trying new recipes, but I get more excited than I should when my husband makes these lentil-ricotta “meatballs”: http://www.injennieskitchen.com/2010/02/lentil-ricotta-meatballs/

  2. Delicious!!!! I don’t eat meat so every day 🙂 I made some amazing meatless sausages today…parsnip, rosemary, sundried tomatoes…they are incredible! Can’t wait to share the recipe!

  3. It’s maybe once a month that we do a meatless meal – and then it’s usually a pasta dish. I think it would be a good idea to explore more though because it would increase my veggie intake. I have always been afraid of cooked spinach but I love how broken up it gets. This seems like a good way to cook it -mixed into something else.

  4. Probably about 2/3 of my meals are meatless….and the remaining 1/3 is half seafood. I’d take fish over red meat any day! But sometimes I just want a good steak.

    My favorite meatless recipe is probably veggie curry over brown rice. I love curry!

  5. I just discovered roasted chickpeas the other day and have been making them like crazy–so good! I generally eat a vegetarian diet, so most my mondays are meatless 🙂

  6. My favorite meatless meal is some kind of pasta loaded with roasted veggies, or an egg dish. Quiche works really well – “garbage” quiche at the end of the week is too yummy, throwing in all the leftovers.

  7. Word of caution to any strict vegetarians – the Trader Joe’s Mushroom & Herb Risotto mix contains “chicken fat powder”!

  8. I eat meatless every day…. and have been for 5 years 😀 I have way way way too many favorite meatless meals, but I made two good ones in the last week: mac and cheese with Brussels Sprouts and sun-dried tomatoes and veggie pizza, using ranch as a base, shredded zucchini, chopped brussels sprouts, tomatoes, onions, and spinach. Delish!

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