Ingredients
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
- 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)
- 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)
- Garlic - Mince. (Can be done up to 3 days ahead)
- {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
- Preheat oven to 375F (191C) degrees, and get a foil-lined sheet pan ready.
- 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.
- 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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