Steamed vegetables can be made with any combination of vegetables that you have on hand. Don’t be overwhelmed with the list of ingredients. I’m a little extra with the seasonings, you will be just fine with only salt and black pepper. Sautéing the onions, sweet pepper, and garlic, and then steaming down the veggies in this for a few minutes, will yield some flavor as well.
Most times I do the simplest recipes without a thought for flavor since I know this partial fast is for the Lord and for only three weeks. Usually, when I end up with a long list of ingredients, it’s because I’m just throwing in random things I have on hand without much thought, mostly for flavor, but more so because I have it on hand. This blog is the reason I began to become more specific, to help those who need the specifics 🙂
I pray these recipes will be a blessing to all, let me know in the comments how it turned out.
Serving Ideas …
This was taken from a Daniel Fast I did some time ago. Simple, but nutritious, and filling!
Quinoa is one of the few complete proteins out there, so the combination of vegetables and quinoa makes this a well-rounded dish.
I’ve also had this steamed vegetable with only avocado, or with sweet potatoes on the side, or brown rice, or a brown rice & quinoa combo.
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Steamed Vegetable with Chickpeas
Description
This recipe can be made with any combination of vegetables. Feel free to add or leave something out if you don't have it. I also, love this recipe with kale or spinach added at the end and steamed until wilted.
Ingredients
Optional
Instructions
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Rinse all vegetables and chop, slice, and mince accordingly, if it's not already done.
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Turn on stove and set to medium high. Place olive oil in the pan along with the sliced onion, sweet pepper. Allow to fry for 2 to 3 minutes until softened and fragrant.
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Add in the curry powder, if using, and stir until it looks like things are burning, then toss in the minced garlic, minced jalapeno pepper if using, and stir for a few moments, or about 30 seconds.
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Turn down stove to low or medium low. Add about 3 tablespoons of water to pan and cover pan. Add the rest of vegetables and stir. Sprinkle in the seasoning mix, little by little as you stir to try to get it on as much of the vegetables as possible.
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Allow to steam and remove cover to stir every two minutes or so.
Chickpeas can be added in after 2 minutes of steaming since they are pre-cooked and only need to be heated up! Leave to steam for 5 more minutes or until vegetables are tender.
If vegetables start to stick to pan, add a little more water to pan to prevent burning. -
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Serve with avocado, quinoa, rice, or potatoes (sweet/regular), or enjoy as is!
Note
- If you would like to meal prep for longer than 3 days, steamed vegetables and chickpeas freezes well.
- I recommend placing cooked meals in freezer within an airtight container if you don't plan to eat within 3-4 days! Microwaving meal from the freezer can take 4 - 5 minutes to heat up. I usually stop halfway through microwaving to move things around in container so that it heats evenly.
