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Active: 30 min Total: 30 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Sauteed Honey Lemon Shrimp:
  • Quinoa - 1/4 cup , uncooked ((use 3/4 cup cooked))
  • Black beans (14 oz / 397 g can) - 1 can , rinsed & drained
  • Leftover roasted butternut squash - 3 cups
  • Honey - 2 tsp
  • Lemon - 1/2 , juice of
  • Paprika - 3/4 tsp
  • Cumin - 1/2 tsp
  • Coriander - 1/2 tsp
  • Salt - 1/4 tsp
  • Cooking oil - 2 Tbsp
  • Lemon - 1 , juice of
Sauteed Cabbage and Carrots:
  • Garlic - 2 cloves , minced
  • Carrots - 2 , grated
  • Red or green cabbage - 1/2 head , sliced
  • Cooking oil - 1 Tbsp
  • Apple cider vinegar - 2 Tbsp

Prep

  1. Quinoa - Combine quinoa with 2x the amount of water in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Make patties - Use a masher to mash together quinoa, black beans, and butternut squash. Mix in honey, lemon juice, paprika, cumin, coriander, and salt. Form into 4 to 6 patties. (Can be done up to 1 day before)
  3. Garlic - Mince. (Can be done up to 3 days ahead)
  4. {May already be done from Monday's dinner} Carrots / Cabbage - Prep as directed. Both carrots and cabbage can be prepped in a food processor. Otherwise, grate carrots in a box grater and slice cabbage. (Can be done up to 5 days ahead)

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Make

  1. Preheat oven to 375F (191C) degrees, and get a foil-lined sheet pan ready.
  2. Heat a skillet over medium-high heat. Brush patties with cooking oil on both sides. Sear patties on each side for ~2 minutes, until golden. Transfer to sheet pan and bake for 15 to 20 minutes.
  3. Return pan to heat and add cooking oil. Add in garlic and then cabbage and carrots with a generous dash of salt and apple cider vinegar. Saute until cabbage is tender but still crunchy, 6 to 8 minutes. Season to taste with salt and pepper. Serve veggie patties over your cabbage and carrot saute!

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