Meal Details
1. Vegan chickpea & chickpea pasta
523cal, 27p, 51c, 15f (per meal)
4 tsp (5g)
2 tbsp (30mL)
1/2 lbs (227g)
2 tbsp (28g)
2 medium (2-1/2" dia) (220g)
2 can(s) (896g)
8 clove(s) (24g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Cook chickpea pasta according to package instructions. Drain and set aside.
2
Meanwhile, heat oil in a skillet over medium heat. Add onion and garlic and cook until softened, 5-8 minutes. Add chickpeas and some salt and pepper. Fry until golden, another 5-8 minutes.
3
Add butter to the skillet. Once melted, add pasta and toss until pasta is coated.
4
Stir in nutritional yeast. Season with salt and pepper to taste. Serve.
2. Warm brussels sprouts & sweet potato salad
480cal, 9p, 37c, 28f (per meal)
3 sweetpotato, 5" long (630g)
1 1/2 cup (204g)
3/4 cup, chopped (88g)
3 tbsp (45mL)
1/2 tbsp, leaves (2g)
1/2 tbsp (2g)
3 tbsp (45mL)
2/3 lbs (298g)
Recipe has been scaled from original by 1.5x. Adjust cook times and pan sizes accordingly.
1
Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
In a mixing bowl, combine the brussels sprouts, sweet potatoes, beets, and walnuts. Toss with the oil, thyme, rosemary, and a pinch of salt and pepper until evenly coated. Spread in an even layer on the sheet pan.
3
Roast for 20-25 minutes, until the vegetables are fork-tender. Let cool for 5 minutes, then toss with the balsamic vinaigrette and serve.
4
Meal Prep Tip: If making for multiple days, store the roasted vegetable mixture and vinaigrette separately, and dress just before serving. To reheat, warm on a sheet pan at 350°F (175°C) for 8-10 minutes, or microwave for 1-2 minutes.