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3 Easy & Healthy Veggie Packed Dinners

White plate with veggie paella cakes, cup of olive oil on the left side with sliced lemon and greens

3 Easy & Healthy Veggie Packed Dinners

Do you meal prep or wing it for dinner each night? If you’re looking for healthy comfort foods or easy, healthy dinners packed with vegetables… today’s recipe video and blog post is for you! I’m sharing 3 healthy dinner ideas that are perfect for a cozy weeknight meal. 

We’ve also partnered with Olive Oils from Spain for today’s video and post! Sponsors make it possible for us to create and share videos with you every week! As always we only partner with products and brands we love and believe you’d love to learn more about! You can view or print the recipes below and also learn more amazing facts about Olive Oil! 

White plate with veggie paella cakes, cup of olive oil on the left side with sliced lemon and greensWhite plate topped with greens and veggie paella cakes. Gold fork on left side and cup of olive oil.Hand holding paella cake in front of photo with white plate of cakes in the back. Olive oil jar and bowl behind plate.

Veggie Paella Cakes
Serves 2
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Ingredients
  1. 3 tbsp extra virgin olive oil from spain
  2. ½ onion, minced
  3. 1 large carrot, minced
  4. 1 red pepper, minced
  5. ¼ cup peas
  6. ½ cup cooked brown rice
  7. 2 eggs, beaten
  8. ½ cup gluten-free baking flour plain flour
  9. Mixed greens and lemon wedges
Instructions
  1. Heat 1 tbsp extra virgin olive oil from Spain in a frying pan over a medium heat and fry the onion, chopped carrot and red pepper for 5-8 mins, until soft.
  2. In a large bowl add the eggs, cooked rice, sauteed vegetables, gluten-free baking flour and a heavy pinch of salt, stir together.
  3. Divide the mixture into 6 cakes. Add the remaining extra virgin olive oil from Spain to the frying pan and cook the cakes for 5-7 mins over a medium heat, flipping regularly, until golden all over.
  4. Serve over mixed greens and with a squeeze of lemon.
Healthy Grocery Girl https://www.healthygrocerygirl.com/
White bowl with roasted vegetable soup. Parsley in top left corner and onion, garlic and olive oil on white napkin on the right.White bowl with roasted vegetable soup topped with parsley and gold spoon. Parsley in bottom right corner with onion, lemon and olive oil at the top.

Roasted Vegetable Creamy Soup
Serves 2
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Ingredients
  1. 6 tbsp extra virgin olive oil from spain
  2. 3 large carrots
  3. 2 golden beets
  4. 2 yukon gold potatoes
  5. 1 orange bell pepper
  6. ½ sweet onion
  7. 3 garlic cloves
  8. 2 cups soup stock
  9. 1 tbsp fresh squeezed lemon juice
  10. 2 tbsp fresh parsley
  11. Salt and pepper to taste
Instructions
  1. Preheat oven to 375F.
  2. Scrub, peel and chop all the vegetables into pieces about 1 inch in size. Toss in 3 tbsp of extra virgin olive oil from Spain and lay out on a baking sheet.
  3. Roast in the oven for 30-40 minutes, until the carrots are soft and lightly browned.
  4. Add roasted vegetables into a high speed blender with soup stock, lemon juice and a pinch of salt and pepper. Blend until creamy, serve hot garnished with parsley, enjoy!
Healthy Grocery Girl https://www.healthygrocerygirl.com/
White bowl topped with tacos filled with Brussels sprouts, sliced avocado and a fried egg. Olive oil, parsley and brussels around plate.White plate with taco topped with Brussels sprouts, sliced avocado, white beans and parsley. Olive oil and parsley in the background.White plate with tacos topped with Brussels sprouts hash, white beans and sliced avocado. Surrounded by olive oil, half an avocado, parsley and white beans.

Brussels Sprouts Hash Tacos
Serves 3
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Ingredients
  1. 2 tbsp extra virgin olive oil from spain
  2. 2 cups brussels sprouts, shaved
  3. 1 sweet potato, grated or spiral cut
  4. Pinch of sea salt
  5. 6 corn or cassava tortillas
  6. Fried eggs or white beans for protein
  7. 1 avocado
  8. ¼ cup fresh cilantro
Instructions
  1. Heat the extra virgin olive oil from Spain in a large saute pan over medium heat, add the shaved brussels sprouts and spiral cut sweet potato, saute for 3-5 minutes.
  2. Add a pinch of sea salt and serve on warmed tortillas with fried egg or white beans, sliced avocado and chopped cilantro, enjoy!
Healthy Grocery Girl https://www.healthygrocerygirl.com/
KEY BENEFITS OF OLIVE OIL!

I was surprised to learn that 50% of the world’s olive oil comes from Spain! More than 200 different varieties of olives are grown in Spain providing us with the widest range of aromas and flavors. 

TASTE: The taste of olive oil is dependent on the variety of olive, where it’s grown, ripeness when picked as well as soil conditions!

COOKING: Can you cook, fry or bake with Olive Oils from Spain? Yes! Frying is the best cooking technique to use when cooking with olive oils because it is the most resistant to high temperatures. 

STORAGE: For correct storage, olive oils should be kept away from light, heat and strong odors. Bottles with opaque or dark materials better protect the quality of the olive oils.

HEALTH BENEFITS: Its high content in monounsaturated fatty acids makes olive oil a unique food. Virgin and extra-virgin olive oils also provide natural antioxidants (olive oil polyphenols and vitamin E). The key for taking advantage of this benefits is to replace saturated fats from the diet with monounsaturated, like Olive Oils from Spain. 

EVOO vs OO:

Have you ever wondered what is the difference between Olive Oil and Extra Virgin Olive Oil? Click here to learn more! 

Olive Oils from Spain New campaign:

Olive Oils from Spain has also started a new campaign on how Americans and people from all over the world have included Olive Oils from Spain in their kitchens and made the flavor their own. For example Borja, an American living in Madrid, tried extra virgin olive oil from Spain when he first moved their and now can’t live without this liquid gold! You can learn more here!

White plate with veggie paella cakes, cup of olive oil on the left side with sliced lemon and greensWhite bowl with creamy vegetable soup topped with parsley surrounded by onion, lemon half, olive oil and parsley.White plate with tacos topped with Brussels sprouts hash, sliced avocado, white beans and fried egg. Surrounded by second plate of tacos, brussels, olive oil, parsley and half an avocado.Bottle of olive oil with sliced lemon and parsley on the left and small bowl of olive oil on the right.

Disclosure: Recipe video and blog post is sponsored by Olive Oils from Spain

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