Living La Vida Holoka


Roasted Fall Vegetable Medley

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This Roasted Fall Vegetable Medley is a simple side dish made with a rainbow of fall veggies like potatoes, Brussels sprouts, butternut squash, mushrooms, and more!

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After my last trip to the farmer’s market, I had a bunch of vegetables that needed to be used.  I also had a full container of butternut squash from my Hungryroot box.  It’s obvious, with my latest veggie picks, that I am saying good-bye to summer produce and welcoming in all of fall’s beautiful fruits and veggies! Who knew that I had a rainbow just sitting in my fridge!

Roasted Fall Vegetable Medley

 
This roasted vegetable medley recipe gives me all the fall vibes! It’s full of colorful and delicious seasonal veggies. It’s a simple side dish, but sometimes the simplest dishes are the ones that end up being the most satisfying.  This roasted veggie medley is warm, comforting, and goes well with just about any of your favorite fall dishes! 


After chopping all of my veggies and herbs, I added them to a large mixing bowl and drizzled them with 2-3 tablespoons of olive oil.  I used just enough olive oil to coat my veggies so they would they would brown up nicely and get a crisp, golden edge.


I prepared a baking sheet with parchment paper and spread the veggies evenly onto it.  Then, they went into the oven, at 400 degrees, to roast to golden perfection!


Give the veggies a flip halfway through cooking so they’ll roast evenly.  Cooking time may vary depending on how golden and crispy you like your veggies.  I cooked my veggie medley for 50-60 minutes because I like those super dark bits.  If you like your veggies a little lighter, bake for 40 minutes. 


Plate the roasted veggies and garnish with a sprig of fresh rosemary, if desired, and you have an easy fall side dish that’s colorful and delicious! 

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Roasted Fall Vegetable Medley

Roasted Fall Vegetable Medley

Ingredients

  • 2 medium-large red potatoes, chopped
  • 3 cups Brussels sprouts, halved
  • 2 cups baby bella mushrooms, stems removed and sliced
  • 2 cups butternut squash, cubed
  • 1 small red onion, sliced into half moons
  • 2 cloves garlic, minced
  • 1 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh thyme
  • 2-3 tbsp. olive oil
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Add the chopped veggies and herbs to a large bowl.
  3. Add the olive oil, season with salt and pepper, and stir to combine.
  4. Spread the veggies evenly onto the prepared baking sheet.
  5. Bake veggies for 40-50 minutes, turning halfway, until tender and golden brown around the edges.
  6. Garnish with fresh rosemary, if desired, and serve.
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If you really want to up your veggie medley game, give this a drizzle of balsamic glaze.  Or you could really go crazy and add some crumbled bacon! 

I know that it might seem a little too early to talk about Thanksgiving, but this would make a killer Thanksgiving side dish!  Easy, too! And it will add a beautiful rainbow of colors to your holiday spread! 


Every single one of these veggies is in season right now, so take advantage!  Hit the farmer’s market and enjoy this simple fall side dish! 

Did you make this Roasted Fall Vegetable Medley recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Fresh and Vegan Mediterranean Lentil Salad

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This Fresh and Vegan Mediterranean Lentil Salad is a light and healthy, veggie loaded side dish or a protein packed, plant based lunch!

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I will 100 percent admit that I’m pretty much done with summer.  With everything going on this year, I tried my best to enjoy the summer months, but I just can’t handle the heat and humidity anymore – and the mosquitoes, the crazy weather, and the constant fireworks that seem to go off around the neighborhood and drive Hunter (and me) crazy.  So I’m done. 

Well, almost done. 

As much as I’m craving crisp mornings and warm sweaters, I am still craving fresh veggies, light dishes, and being able to pick tomatoes, eggplant, onions, and peppers straight from our garden.  So while I’m hot and miserable (actually, not-so-miserable thanks to the constant blasting of our air conditioning), I still get to enjoy what’s left of our garden and make veggie loaded salads made with ingredients picked straight from our backyard! 


I’ve been meaning to make this salad for a while.  I had two baggies of green lentils just sitting our freezer.  But since our tomatoes have taken over our kitchen windowsill, we’ve seen a lot of Caprese salads cross our dining room table. Tomato salads only go so far, so I wanted to make a salad that would hold up throughout the week, would make a cool and quick side dish, and be easy to pack for my husband’s lunch.

My once picky husband is fairly new to lentils.  So I wasn’t sure what to expect when I put this salad on the dinner table.  I watched him gobble up the portion that he spooned onto his plate and ask for some for lunch the next day.  When I asked him if he liked it, he said, “It’s a good salad for hot summer days!”  And he’s been working a lot of them since he works outdoors.  I love a husband approved dish!

Fresh and Vegan Mediterranean Lentil Salad

 
If you’ve never cooked lentils before, the cooking process is kind of like cooking rice.  Like rice, I cooked the lentils in vegetable broth to infuse a little more flavor.  The broth comes to a boil before adding the lentils in.  Then, it’s dropped down to a simmer for about 20 minutes.  The lentils will absorb some of the liquid, but you will have to drain them.  To make a cold salad, like this one, cool them under cold water and set aside.

Remember those summer veggies I was talking about?  Well, we had picked a bunch of cherry tomatoes and some onions from our garden.  Plus, I had some ingredients to use up in the fridge.  So I chopped everything up, combined it with the lentils, and made a simple dressing from lemon, balsamic vinegar, salt and vinegar, a pinch of crushed red pepper, and some fresh oregano that was growing in our herb box. 

The result is a protein packed salad made with fresh ingredients, that just so happens to be vegan, too.  And although the salad is light, it’s still completely filling and will leave you satisfied.   

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Fresh and Vegan Mediterranean Lentil Salad

Fresh and Vegan Mediterranean Lentil Salad

Ingredients

    For the dressing:
  • 1 lemon, juiced
  • 2 tbsp. balsamic vinegar
  • 1 tsp. fresh oregano, chopped
  • Salt and pepper, to taste
  • Optional: crushed red pepper flakes
    • For the lentil salad:
  • 1 1/2 cups dry green lentils, rinsed and drained
  • 3 cups vegetable broth
  • 1/4 cup red onion, chopped
  • 2 cups zucchini, chopped
  • 1 large bell pepper, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 cup pitted Kalamata olives, chopped

Instructions

    For the dressing:
  1. In a small bowl, combine the lemon juice, balsamic, oregano, salt and pepper, and crushed red pepper. Set aside.
    2. For the lentil salad:
  2. Bring the vegetable broth to a boil. Then, add the lentils.
  3. Reduce heat to a simmer and cook for 20-25 minutes, or until softened.
  4. Drain lentils and rinse with cool water. Set aside.
  5. Add the onion, zucchini, peppers, tomatoes, and olives to a large bowl. Stir in the lentils.
  6. Pour dressing over the salad and stir to combine.
  7. Serve salad immediately or chill in the fridge.
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It always amazes me how simple ingredients can end up being a really delicious dish. And this salad is no exception!  It’s a flavorful and refreshing salad that really is perfect for hot summer days! 

Did you make this Fresh and Vegan Mediterranean Lentil Salad recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this post, you might enjoy these as well:

Jackfruit Rice Bowl with Black Bean Mango Salsa

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This plant based Jackfruit Rice Bowl is taco seasoned and topped with a slightly spicy and super flavorful Black Bean Mango Salsa!

This post may contain affiliate links.  Making a purchase through one of these links helps support this blog.


What’s the weirdest thing you’ve purchased during this pandemic?  My three weirdest purchases have been a four pack of assorted live succulents that came with a rose quartz crystal, a hefty 25 pound bag of wild birdseed (that my husband and I extensively researched before purchasing), and about 10 cans of unripened jackfruit. 

I bought the succulents while we were planting our backyard garden, so I guess it wasn’t that weird.  The crystal was a bonus that’s now hanging out in a terrarium.  The birdseed is obviously for our flock of backyard friends that have kind of turned into our extended pets and an easy source of entertainment.  And the jackfruit was to keep my cravings for this meatless wonder satisfied while avoiding the grocery store! 

Jackfruit Rice Bowl with Black Bean Mango Salsa

 
The other day, I was craving something a little different for lunch.  So I cracked open a can of jackfruit and made myself a rice bowl.  I could have topped the rice bowl with jarred salsa and called it a day.  But I also had a can of black beans, a mango, and a whole bunch of cherry tomatoes from our garden to use.  So I made a simple black bean and mango salsa to add to my bowl.

I cooked the jackfruit in some olive oil until it started to soften and shred apart.  Then, I added taco seasoning and lime juice to it.  While that was cooking, I made some brown rice.  I like to cook my rice in half water and half vegetable broth to give it a little flavor. 


Once everything was done cooking, I put it all together in a bowl, and sprinkled some more fresh cilantro on top.  It honestly didn’t need anything else!  There’s a lot of flavor packed into this bowl from the taco seasoned jackfruit to the slightly spicy salsa! 

If you want to lay off the spice, you can use half of a jalapeño in the salsa.  I used pickled jalapeños since they’re not as spicy as fresh peppers.  If you really want more flavor than spiciness, remove the white pith, rib, and seeds since that’s where the heat is. 

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Jackfruit Rice Bowl with Black Bean Mango Salsa

Jackfruit Rice Bowl with Black Bean Mango Salsa

Ingredients

    For the black bean mango salsa:
  • 15 oz. black beans, rinsed and drained
  • 1 clove garlic, minced
  • 1/4 cup onion, chopped
  • 1 pickled jalapeño, chopped
  • 1 mango, peeled and chopped
  • 1 cup tomato, chopped
  • 1 lime, juiced
  • 2 tbsp. fresh cilantro, chopped
  • 1/4 tsp. ancho chile pepper
  • Salt and pepper, to taste
    • For the jackfruit rice bowl:
  • 1-2 tbsp. olive oil
  • 20 oz. can green jackfruit in brine, rinsed and drained
  • 1/4 cup taco seasoning
  • 3/4 cup water
  • 1 lime, juiced
  • 1 cup brown rice, cooked in 1 cup water + 1 cup vegetable broth
  • Optional: fresh cilantro, to garnish

Instructions

    For the black bean mango salsa:
  1. In a large bowl, combine the black beans, garlic, onion, jalapeño, mango, and tomato.
  2. Stir in the lime juice, fresh cilantro, and ancho chile pepper.
  3. Season with salt and pepper and serve.
    4. For the jackfruit rice bowl:
  4. Heat the olive oil in a skillet over medium heat.
  5. Add the jackfruit and cook about 10-15 minutes, covered, or until the jackfruit softens and can break apart easily.
  6. Then, add the taco seasoning, water, and lime juice.
  7. Cook until the sauce begins to thicken and soaked up by the jackfruit, about 2-3 minutes.
  8. Remove the jackfruit from heat and assemble the rice bowls.
  9. Add the rice to the bowl first. Then, top with jackfruit and black bean mango salsa.
  10. Garnish with fresh cilantro, if desired.
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You’ll get about two or three rice bowls out of this recipe and end up with extra black bean mango salsa.  Use it with homemade tortilla chips, or to top a taco salad.  It’s so good that you could honestly eat it on its own like a bean salad.  However you use the leftovers, you’ll be happy you had extra! 

Did you make this Jackfruit Rice Bowl with Black Bean Mango Salsa recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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If you like this recipe, you might enjoy these as well:

Black Bean Taco Salad

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This colorful Black Bean Taco Salad is a flavorful fiesta for your mouth made with lettuce, black beans, veggies, cheddar cheese, tortilla strips, and a healthy taco seasoned dressing!

This post may contain affiliate links. Making a purchase through one of these links helps support this blog.


Happy Cinco de Mayo!  Working from home on a daily basis, the days usually escape me anyway.  But with everything that’s going on now, I seriously have no idea what day it is or what time it is anymore.  So when I finally decided to break out my paper content planner again, I realized “Oh shoot!  Cinco de Mayo is coming up!” 

And here we are and I haven’t scheduled a damn thing related to this day.  Unless you count the Easy Buffalo Jackfruit Taquitos, which I didn’t plan for Cinco de Mayo.  I just really wanted taquitos.

Lucky for us, I remembered this salad when I was going through my brainstorming notebook where I jot down ideas for future posts.  The recipe is simple, you probably already have the ingredients on hand, and it’s healthy.  So if you’re anything like me and totally forgot that today was Cinco de Mayo, you could easily whip this up for dinner tonight and no one would know that you just added it to the menu!    

Black Bean Taco Salad

 
Since Cinco de Mayo has landed on Taco Tuesday this year, we’ve gotta do it up properly and make something taco inspired.  I mean, go ahead and live it up big with a proper taco!  But since I had all of these fresh ingredients on hand (hallelujah for fresh produce!), I’m paying homage to the taco – that spicy little handheld gem of a meal – in salad form.

Get your base of fresh and crunchy leafy greens.  Then, add some black beans for protein (you could toss in some chicken or steak, if you so desire).  After that, add some sliced peppers, green onion, olives, tomatoes, corn, and shredded cheddar cheese.  Toss it all together with a creamy salad dressing made with taco seasoning, plain Greek yogurt (or you could use sour cream), and salsa.  Top it off with some tortilla strips for a light and flavorful, plant based salad!


I made my own crispy tortilla strips in the air fryer.  It’s super easy to do!  Use a pizza cutter or kitchen scissors to cut corn tortillas into strips.  Then, spritz them with a little cooking spray.  Pop them in the air fryer for about 4-5 minutes, or until they’re crispy, and you’ve got some tasty tortilla strips to top salads and soups with! 

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Black Bean Taco Salad

Black Bean Taco Salad

Ingredients

    For the salad:
  • 4 cups lettuce
  • 1 cup black beans, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1/2 cup sliced mini bell peppers
  • 1/2 cup sweet corn kernels
  • 1/2 cup black olives
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup tortilla strips
  • 2 green onions, sliced
    • For the dressing:
  • 1 cup plain Greek yogurt
  • 1 tbsp. taco seasoning
  • 2 tbsp. salsa

Instructions

    For the salad:
  1. Place the lettuce in a salad bowl.
  2. Top with black beans, tomatoes, peppers, corn, olives, cheddar cheese, tortilla strips, and green onions.
    3. For the dressing:
  3. Add the Greek yogurt, taco seasoning, and salsa to a mason jar. Stir it up or add the lid and give it a good shake.
  4. Spoon over the taco salad.
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If you love a creamy salad dressing, you’ll love this creamy, taco seasoned dressing! It’s full of flavor and clings to every lettuce leaf!  Throw everything in a mason jar and give it a good shake.  Then, when you’re finished dressing your salad, you can toss the lid back on and store it in the fridge!


Now, all you need is an icy margarita and you’ve got a Cinco de Mayo party for your mouth! 

Did you make this Black Bean Taco Salad recipe? Share your pics on Instagram using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!

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