Meal Details
1. Lentil pasta
842cal, 54p, 102c, 7f (per meal)
Recipe has been scaled from original by 1.67x. Adjust cook times and pan sizes accordingly.
1
Cook lentil pasta according to package.
2
Top with sauce and serve.
2. Warm brussels sprouts & sweet potato salad
160cal, 3p, 13c, 9f (per meal)
1 sweetpotato, 5" long (210g)
1/2 cup (68g)
4 tbsp, chopped (29g)
1 tbsp (15mL)
4 dash, leaves (1g)
4 dash (1g)
1 tbsp (15mL)
1/4 lbs (99g)
Recipe has been scaled from original by 0.5x. 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.