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organic garlic lovers seasoning

Roasted Veggie & Quinoa Meal Prep


  • Author: Megan Collins
  • Prep Time: 15
  • Cook Time: 45 min - 1 hour
  • Total Time: 1 hour
  • Yield: 5 servings 1x

Description

While I am not a huge fan of meal prepping, (I have a hard time eating the same thing days in a row,) there is something to be said to having a quick and healthy meal available at a moment’s notice. This protein and veggie packed prep is good for vegans to meat eaters and everyone in between. It’s sweet, savory, and a little spicy kick!


Ingredients

Scale
  • 2 cups cabbage, chopped into 2-inch pieces
  • 2 cups sweet potatoes, diced into 1/2-inch pieces
  • 2 cups white potatoes, diced into 1/2-inch pieces
  • 1 cup green pepper, diced into 1/2-inch pieces
  • 1 cup butternut squash, diced into 1/2-inch pieces
  • 1 cup carrots, diced into 1/2 inch pieces
  • 1 whole jalapeño, minced. Remove the pith and the seeds for mildest flavor.
  • 12 Tablespoon olive oil
  • 2 teaspoons Buffy’s Slayer Helper
  • 1 teaspoon Spicy Lime Salt
  • 1 1/4 cup quinoa, rinsed until water is clear.
  • 2 1/2 cup water (or follow instructions on the package of quinoa)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375 degrees
  2. Prepare all of the veggies and lay them out on a large foil liked sheet pan with sides. Add the Buffy’s Slayer Helper, Spicy Lime Salt and Olive Oil to the veggies and use your hands or a large spatula to coat the veggies completely.
  3. In the preheated to 375 degree oven, roast for 30 minutes.
  4. While the veggies are roasting, prepare the quinoa by adding the rinsed quinoa and water into a medium sauce pan over medium heat. Do not cover the sauce pan with a lid. Bring up to boiling, then reduce heat and simmer until all the water is absorbed, 15-20 minutes. Then remove from heat and top with lid for 5 minutes. After 5 minutes, remove lid and fluff with a fork. Or, you can cheat like me and use a rice cooker.
  5. Remove vegetables from the oven and carefully stir them to make sure they are cooking evenly. Place back into the oven at 15 minute intervals until your desired roastiness.
  6. When the mixture has cooled for 10-15 minutes, in a large bowl, add the quinoa and veggies. Stir to combine and add your desired level of salt and pepper.
  7. In 5 containers, add about a cup and a half (or around 10 oz if you have a handy kitchen scale,) and refrigerate or freeze. I use quart freezer bags, laying them out flat so they freeze evenly. You can then just pop them in the microwave for 3-4 minutes for a quick meal.
  8. Serve with your favorite hummus, slices of avocado, or on its own. Makes a great quick side dish, as well.
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