Roasted vegetables and sweet potatoes are delicious and easy to make, adding a host of vitamins and minerals to your daily diet. Anytime you cook these items, make extras to use as snacks or as sides to protein-based meals. Make a little extra ground beef, too, for quick meals.
Ingredients
- 1 whole head cauliflower, chopped
- 1 cup broccoli
- 3 cup brussels sprouts
- 1 pods (3" long) okra
- 3 whole sweet potato
- 3 tbsp olive oil
- 1 salt and pepper to taste
Hash Ingredients
- 1 whole sweet potato
- 8 oz lean ground beef
- 1 tsp olive oil
- ¼ whole red onion, diced
- 1 salt and pepper to taste
- 1 tsp garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tbsp chili powder
Directions
Prep:
Cook:
Total:
- Heat the olive oil in a skillet over medium-high heat. Add ground beef and diced red onion, cooking thoroughly. Season to taste and remove from heat.
- Cut sweet potatoes in half and place one potato in each meal prep container. Use a fork to mash the flesh.
- Add roasted veggies and ground beef to each container and mix with sweet potato.
- Refrigerate container or keep in cooler until you're ready to eat. Heat in a microwave for 1-1/2 to 2 minutes or until heated through.
- Leftover roasted veggies can be packed separately as snacks or combined with extra ground beef or other protein to create new meals.
- Hash Directions: Heat the olive oil in a skillet over medium-high heat. Add ground beef and diced red onion, cooking thoroughly. Season to taste and remove from heat.
- Cut sweet potatoes in half and place one potato in each meal prep container. Use a fork to mash the flesh.
- Refrigerate container or keep in cooler until you're ready to eat. Heat in a microwave for 1-1/2 to 2 minutes or until heated through.
- Leftover roasted veggies can be packed separately as snacks or combined with extra ground beef or other protein to create new meals.