Savory Steel Cut Oats with Vegetables & Red Beans

The holidays are finally over and things are returning to normal! I am back in the city after spending New Year’s in the Hamptons and I want to return to my healthy eating habits.  I am in the mood for lots of vegetables and grains. So I decided to try a savory one-dish meal using steel cut oats instead of rice or couscous. They are chewy and delicious, and go well with vegetables even though you usually associate them with fruit for breakfast.

This is an easy dish that can combine any mix of vegetables or herbs that you have on hand. The oats are gluten free and full of good fiber!

Savory Steel Cut Oats with Vegetables

2 – 4 portions

(This is a recipe where there are no exact proportions, so make as much or little as you want.)

  • 2 cups of cooked steel cut oats (cook according to directions)
  • 1 small yam or 2 small ones (cut into bite size pieces)
  • 1 – 2 shallots chopped
  • 1 cup of diced sweet peppers (red & yellow)
  • 1 cup od cherry tomatoes sliced in half
  • 1 cup of red beans
  • 1/2 cup of feta cheese crumbled
  • 1/4 cup of torn basil pieces
  • 1/2 of a ripe avocado sliced
  • fresh ground pepper & salt

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Cook the steel cut oats according to the directions on the package. Set aside in a medium bowl. Drizzle with olive oil and season with fresh pepper & sea salt.

Saute the vegetables in 1 -2 TB. of olive oil until soft and lightly golden.

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Toss the vegetables (reserve a 1/2 cup for the top), beans and torn basil into the bowl with the cooked oats and toss gently.

Assemble on a dish and place the extra vegetables on top with some more torn basil pieces. Sprinkle with the feta cheese crumbles and slices of avocado. Drizzle with some extra olive oil and some more fresh pepper & salt.

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This is a healthy and colorful one dish meal that you can serve warm (or cold the next day). It is a great way to start off the new year in a healthy way!

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