For some reason my parents’ oven makes much better potato wedges than the oven in my flat so every time I come home I make (sweet) potato wedges at least once. These were absolutely PERFECT especially with that avocado ugh yum
There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep.
2 large sweet potatoes, peeled and diced
Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika.
Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer.
Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible).
Using your hands, toss the potatoes so that they are evenly coated.
Roast in the oven until the insides are tender when pierced with a toothpick.
NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal.
Divide into meal prep containers after the potatoes have cooled.
Method: 1. Wash potatoes and halve lengthways 2. Pre-head oven to 200 degrees celcius 3. Using a large pot, boil potatoes on the stove until almost done 4. Peel (optional) and cut potatoes into long rectangles approx 2cm in width 5. Line a baking tray with baking paper and lay potato pieces lined up evenly 6. Using a brush, apply coconut oil to lightly cover potatoes 7. Bake until golden and slightly brown, remove from heat and set on a cooling tray to crisped up 8. Sprinkle with rosemary and salt, serve!
I cooked a whole chicken in my crock pot overnight so I woke up at 8am, put coconut oil in my hair for 2 hours, and de-boned that. Made breakfast, which consisted of two slices of turkey bacon, 2 whole eggs + egg whites with sriracha, greek yogurt and an apple.
Until about 11am I baked these soy-ginger chicken breasts, made some brown rice, baked two massive sweet potatoes (hence why there are only two halves pictured here lmaooo) and steamed some green beans and broccoli. All of the whole chicken I cooked is in my freezer now, as this will be enough for my dinners this week. I still have two whole sweet potatoes to cook, as well as 2 packages of lean ground turkey.
I got sooo much food when I went grocery shopping last night and while I had spending more money than I have to, I have accepted that I am going to have to spend a little bit more money on food than I have in the past if I want to get where I want to get. And I’m okay with that!! Food is dope.
When I was home visiting my parents for the holidays, we were watching The Kitchen on Food Network and they made waffle iron hash browns. So since we had nothing else to do, we broke out the dusty waffle iron and gave it a go. I love the holidays.
Makes 4 hash brown waffles
¼ cup melted buttery spread (I use Earth Balance)
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons chopped parsley (chives would work too)
Peel the potatoes, then shred them. I used a cheese grater, but a julienne peeler would probably also work.
In a large mixing bowl, soak potatoes in water for 5 minutes to help remove the starch. Drain and pat dry with paper towels.
Mix potatoes with melted buttery spread, salt, garlic and herbs.
Scoop ½ cup portions onto a fully-heated, greased waffle iron. Don’t spread them out, because if the layer is too thin they won’t cook on top.