• Blog & Recipes
  • Helpful Hints
  • My Story
  • Contact

Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

  • Appetizer
  • Desserts
  • Entreés
  • One Pan Meals
  • Slow Cooker
  • Soups & Stews

Black and Orange Veggies

October 19, 2015 by Jo Barnett

As I am still having to eat soft food I wanted to roast some vegetable and yet create an easy to do ahead dinner for Halloween so you can eat a healthy meal before getting jacked up on sweets and I came up with this creation. This dish can be a entrée or a side dish to any chicken or fish you cook or both as you can make the rice and roasted veggies and use them as a side and then the next night make the veggies into another meal.

I know it looks like there are a lot of steps to this, but it is really very easy to cook up.

Black and Orange Veggies

Rice:

  • 1 cup black rice
  • 2 cups vegetable broth

Instructions

  1. cook according to package directions

Roasted Veggies:

  • 2 – 12oz bags butternut squash (as I can be lazy about chopping up a whole squash)
  • 2 – 12oz bags cauliflower (again if you want you can just cut up a head of cauliflower
  • 1 large yam or two small ones – sliced into 1/4 inch rounds (and I just leave the skin on)
  • 2 to 3 tablespoons of olive oil
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika

Takes 40-45 min

Instructions

  1. Place all the cut veggies on a large rimmed baking sheet, coat with the olive oil, granulated garlic & paprika. Bake in oven for 40 -45 minutes.

Sauteed Veggies:

  • 2 – 5oz bags of power greens (which combines kale, swiss chard and baby spinach)
  • 1/2 large red onion – finely diced
  • 1 teaspoon chopped garlic
  • 2 teaspoons olive oil
  • salt

Instructions

  1. Heat olive oil in large saute pan, add red onion and salt – cook for a few minutes, add chopped garlic and continue to cook for another minute or so. Add the greens with some salt and continue to cook until wilted.

Black Beans:

  • 1 can drained and rinsed black beans
  • 2 tablespoons fresh chopped cilantro

Takes 25 min

Instructions

  1. Just add the cilantro to the beans.
  2. When all the ingredients are cooked and ready you can combine in a large to serve or if you are using the veggies from another meal then you can layer them (leave a couple of yam slice out to make the pumpkin faces on) in a loaf pan top with 1 tablespoon of parm cheese and bake at 350 for 25 minutes…please note that the loaf does not really hold together when you cut into it but it is a fun presentation. Or you can layer it up in individual oven proof bowls or even on large oven proof container.

Save

Filed Under: Entreés, Side dishes Tagged With: Black beans, Black Veggies, butternut squash, cauliflower, chicken tenders, Halloween, make ahead, Orange Veggies, rice, vegetarian, yams

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

A Little About Me

I am a home cook that has a passion to create tasty, enjoyable, healthy gluten and sugar free food. I enjoy good and tasty food and do not think that dietary restrictions should mean that you can’t eat the foods you like.

My recipes have astonished people that baked goods can be so moist and flavorful without any bad...

Read More…

Don’t Miss out

Would you like a friendly reminder when I publish a new recipe or other tasty bite-sized blog posts?

Looking For Something?

My Favorite Ingredients

avocado bacon basil Black beans Brown Rice butter carrots cauliflower cheese Chicken chili chocolate chips cookies dijon mustard eggs garlic gluten free heirloom tomatoes kale lemon olive oil one pan meal onion Pamela's gluten free flour pamela's products parmesan pasta peas pepper potatoes recipe salad salad dressing Salmon salt seafood soup spicy spinach sugar free thyme tomato vegetarian Xyla Xylitol

Copyright© 2025 Jo Barnett · All Rights Reserved Worldwide · Powered by Slingblade Interactive