Mince the garlic, onion and dice the red pepper and set a side. Heat a large sauce pan with some oil and add the garlic and the onion and cook for about a minute. Then add the pepper, tomato paste, and the veggie ground. Cook on medium high heat for about 5 minutes.
Add the veggie stock, the canned tomatoes and quinoa to the pan and stir well to combine. Stir in the salt, pepper, sugar, and paprika and cover with a lid. Cook on medium low heat for about 20 minutes or until quinoa is to your desired consistency.
Serve in a bowl with some baguette (highly recommended) and enjoy your meal.
1. Slice your bread into equal strips and set aside.
2. Combine the remaining ingredients in a wide bowl and whisk well.
3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).
4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!
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.