Sustainable Cooking: A Personal Journey

It all started with an overflowing compost bin. Seriously, it was overflowing! I felt terrible about all the food waste, and it spurred me to rethink my approach to cooking. I'm not perfect, believe me – I still occasionally let something go bad in the back of the fridge (looking at you, wilting cilantro!). But I made some killer progress, and I want to share with you some of my tips and fave recipes. This recipe for the Roasted Summer Vegetable and Chickpea Bowl is definitely a game-changer as far as reducing food waste and making delicious, healthy meals.

This is not some finicky, complicated recipe; think simple, delicious, and resourceful. Plus, it is super adaptable: use whatever veggies are in season and looking a little sad in your crisper drawer! My friend Sarah actually taught me this trick after her incredible garden harvest this past summer. She had so many vegetables that she was finding new and creative ways to use them up.

Roasted Summer Vegetables and Chickpea Bowl: A Recipe for Reducing Food Waste

This recipe is amazing because it uses vegetables that are often close to going bad. Think slightly soft bell peppers, wrinkly zucchini, or even slightly bruised tomatoes. Roasting brings out their natural sweetness and makes them even more delicious! Oh, and the chickpeas? They add a boost of protein and fiber. Win-win!

Ingredients:

• 1 medium red onion, chopped *
• 1 red bell pepper, chopped-or any color, really! *
• 1 zucchini, chopped-don't worry about those little spots *
• 1 cup cherry tomatoes-even the slightly squishy ones will work *
• 1 (15-ounce) can chickpeas, rinsed and drained *
• 2 cloves garlic, minced *
• 2 tablespoons olive oil
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh herbs, such as parsley, cilantro, or basil for garnish (optional but highly recommended!)

Instructions:

1. Preheat your oven to 400°F (200°C). It's important to preheat; don't skip this step!
2. In a large bowl, toss together the onion, bell pepper, zucchini, cherry tomatoes, chickpeas, garlic, olive oil, oregano, and paprika. Season with salt and pepper. Seriously, do not be shy with the seasoning! Good food needs good seasoning.
3. Lay vegetables out in one layer so that they roast evenly and get nice and crispy. If your baking sheet is too small, then use two.
4. Roast for 25 to 30 minutes, or until vegetables are tender and caramelized lightly. We want that beauty roasted flavor!
5. Once the vegetables are cooked, carefully remove them from the oven. Let them cool a bit before serving. I always burn myself because I am impatient.
6. Garnish with fresh herbs, if desired. That fresh herb garnish adds that little pop of color and flavor. Yummy!
7. Serve this delightful bowl warm or at room temperature. Great for a light lunch or light dinner. You can serve with whole grain bread or a side of quinoa.

Tips for Success:

• Make use of what you have: This recipe is so versatile. You can use any vegetable you have. Seriously, the more variety, the better it tastes!
• Don't be afraid to experiment: Add other spices, cumin or chili powder to taste differently. Sometimes I just love to add a little bit of curry powder. That really changes everything!
• Make ahead: Roasted vegetables can be made in advance for as long as three days. Kept well in the refrigerator, they make for a quick, easy meal prep solution. This saves you time, especially when you are on a busy schedule.

Beyond the Bowl: Reducing Food Waste in Your Kitchen

This recipe is just a beginning toward a more sustainable living. Consider these further tips to reduce food waste in your kitchen:

• Plan your meals: If you make a meal plan every week, you can prevent the buy-more-than-needed mistakes. Well, I always tend to make this huge list of all the things I wanna make and then see if I have everything for it.
• Store food properly: Fruits and vegetables should be kept in the crisper drawer of your refrigerator for longer freshness. I even have a trick for my produce to keep them fresh longer. I don't know if anyone told you this, but it works like magic!
• Creative use of leftovers: Never waste leftovers! Try using them in creative ways in other dishes. I use leftover roasted vegetables on top of salads, soups, and even omelets. Delicious!
• Compost: Compost your food waste to reduce landfill waste and create nutrient-rich soil to use in your garden or even your houseplants! I love this part of the process. My plants are very happy when I use them to fertilize the soil. You should try it out!
• Buy local: Supporting local farmers' markets helps reduce transportation emissions and ensures fresher, higher-quality produce. Try buying some of your local ingredients from your local farmers' markets.

By making small changes, we can make a big impact on the environment and reduce food waste. And who knows? You might even discover new favorite recipes along the way!