Meal-Prep-Roasted Veggies + Sweet PotatoesPosted: August 28, 2012
so before I tell you about my meal prep suggestions..I need to tell you what I did last night..
got fro yo DUH. I’m going to try reallllly hard to limit my fro yo consumption this year (damn you yogo berry and all your flavors and topping choices)..but I’ve been craving it for the past few days and when my roommate agreed to go with me I couldn’t turn it down
i got a mix of cheesecake, chocolate, and coffee flavored fro yo and had an assortment of pb chips, white chocolate chips, mini m &m’s, and fruit. amazing.
now onto meal prep..I know that life as a college student, full time employee, etc gets extremely busy and I think one of the key’s to keeping a healthy diet is taking one day out of the week to do some meal-prep
two of my favorite healthy foods to prep for the week are a batch of roasted veggies and a batch of roasted sweet potatoes
yesterday after my grocery shopping trip I made a batch of each
for the veggies I did 3 zucchini and 1 red onion chopped up and tossed in 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper, and 1 tsp red pepper flake (optional but recommended!)
roasted at 375 degrees F for 35-40 minutes (stirred every 15 minutes or so) until slightly browned
Now you just have to resist eating the whole batch in one sitting
Here are some of the ways I love to incorporate the roasted veggies I make
- cooking up some grains (pasta, quinoa, cous cous, brown rice) and mixing in roasted veggies with some marinara sauce and goat cheese
- eating alongside protein of choice (grilled chicken, salmon, shrimp..also great to prep-ahead on the weekends!)
- eating with 2 eggs over easy and roasted sweet potatoes (see below)..this has become my new favorite meal!
- as a salad topping
So versatile and so healthy! veggies can be annoying to prep on a daily basis so prepping them in advance is so important to make sure you are still eating healthy on a busy schedule!
now onto the roasted sweet potatoes
4 sweet potatoes (peeled and chopped) and tossed with 1 1/2 tbsp olive oil, 1 tbsp salt, 1 tbsp pepper, 1 tbsp red pepper flake..roasted at 425 degrees F for 35-40 minutes..stirring every 15 minutes until brown around the egdges
(other delicious spices to add: a pinch of cinnamon, chili powder, cumin, paprika..if your feeling fancy!)
Great ways to eat the taters during the week!
- alongside eggs and roasted veggies! (my dinner last night! see below)
- on top of salads
- mixed with 1/2 cup cottage cheese and some hot sauce
- alongside protein of choice (chicken, fish, steak, turkey burgers) with some barbecue sauce
- incorporated into mexican sweet potato bowls ..my dinner tonight! (so I prepped ahead..see what i did there? 🙂 )
dinner last night=my favorite meal ever
1 cup roasted sweet potatoes, 1 cup roasted veggies, 2 eggs cooked over easy (drippy yolk is da BOMB), 1 oz goat cheese (or maybe a littttle more..) and sriracha hot sauce
I recommend adding avocado on top of but I was feeling lazy last night..I know cutting into an avocado takes SO much effort…
so to all you college students out there who say they don’t have time to cook..if you take 1 HOUR out of your Sunday to prep these 2 recipes you will not be sorry!
and speaking of college..today is my first day of classes! i have marketing class at 12:30pm and Jazz Dance at 2:00pm
yup Jazz Dance counts as a 3 credit class..boo yah!
wish me luck on my first day of class!