This is quite possibly the easiest dinner I have ever assembled. Short of a freezer meal.
Last week, there was one night I didn’t get home until almost 10pm. After work I went shopping and then I went running and then I had to pick up a few things at Target. By 10pm I was hungry and tired and not in the mood for a lot of fuss. But I still wanted something tasty and relatively healthy. Enter this beautiful creation.
In a bowl, toss together:
- 1/2 cup cannellini beans (from a can that has been drained and rinsed)
- a handful of artichoke hearts, quartered (also from a can that has been drained)
- 1/2 a pint of cherry tomatoes, quartered
- 1/2 of a small avocado, diced
- 1 teaspoon olive oil
- a generous sprinkle of goat cheese
- salt, pepper, Garlic Gold
I served this with a big glass of water and one of my grandpa’s homemade whole wheat rolls topped with a smear of Earth Balance.
I was surprised at how quickly this meal came together and pleased with the tastes, textures, and nutritional balance. The artichokes and tomatoes were sweet and light, providing a contrast to the rich, buttery avocado and beans. The beans provided fiber and protein, the avocado and olive oil provided healthy fat, and the tomatoes and artichokes contributed to my 5 – 9 daily servings of fruits and vegetables.
I highly recommend keeping some pantry staples (beans and canned veggies) on hand to mix with fresh veggies when you are crunched for time but still want to eat real food. I can definitely imagine this combination appearing in my life again for a quick, light summer lunch or dinner.