We get asked all the time how we make home cooked meals that are delicious and good for us while juggling kids, work and the varied demands of our busy lives. Cooking for your family does not have to be stressful, time consuming or complicated.

 

We batch cook some form of the below every Sunday during our meal prep. We may try a new dressing, grain, bean or mix up the veggies when we roast them but if you make a few of these you can have several clean and simple meals at your fingertips during the week!

 

Store the below in glass tupperware and heat up what you like. When reheating you can saute a combo of the below in a pan with EVOO, coconut oil or ghee. Top with fresh herbs, any spices you love and a drizzle of the vegan tahini lemon dressing below. For additional protein, get creative. Top with hemp seeds or @GoRaw pumpkin seeds or any lean protein of your choice (e.g., hard boiled eggs, chicken breast, etc.)

 

Keep it simple, be prepared, get creative and enjoy!

Ingredients:

*use organic when possible

For the bowl

*double the recipe if batch cooking so you can make MANY bowls during the week! Below makes 4 bowls.

  • 6 cups of chopped broccoli
  • 6 cup of cauliflower
  • 2 (14-ounce) cans chickpeas, drained and rinsed (or 3 cups of cooked chickpeas)
  • 1 cup of chopped red onions
  • 4 chopped garlic gloves
  • 2 tbsp of EVOO or avocado or coconut oil
  • Sea Salt to taste or any other spices you love (we love cayenne, Zaatar or fresh herbs on the chickpeas)
  • Freshly ground black pepper, to taste
  • Fresh squirt of lemon
  • Cooked GF grains (such as quinoa)

Lemon Tahini Dressing:

  • ¼ cup of tahini
  • Juice of 2 lemons
  • ¼ cup of nutritional yeast (optional)
  • 2 tbsp extra virgin olive oil
  • 3 tbsp of water (if you like a thicker dressing, add less water)
  • Optional: 1 clove of garlic or fresh parsley
  • Himalayan Sea salt and pepper to taste

Place all the ingredients into a food processor. Blend for a few minutes and store for a week in the fridge.

Garnish per bowl:

  • Arugula (toss in after you add the warm chickpeas + veggies ++ quinoa)–get creative, you can add any greens or microgreens of your choice!
  • Fresh cilantro or parsley
  • Sesame Seeds
  • Dressing above
  • Sea salt and pepper (as needed)
  • Sauerkraut (optional for gut love)
  • Fresh squirt of lemon (if you like!)

 

*For additional vegan protein toss in 3 tbsp of hemp seeds (10 grams of protein!) or @GoRaw seeds (¼ cup = 9 grams of protein) or any lean protein of your choice. This keeps this bowl new and fresh each time you reheat it!

Directions

  1. Preheat the oven to 400°F and line two large baking sheets with parchment paper.
  2. Place the chopped broccoli, cauliflower, onions and garlic onto one baking sheet. (If it doesn’t all fit on one, you can add some onto the second sheet.) Drizzle with EVOO and toss until coated. Sprinkle with a generous amount of salt and pepper (and any spices of your choice). Place into the oven.
  3. Ensure chickpeas are rinsed and dried and put chickpeas onto the parchment-lined baking sheet. Drizzle with EVOO and roll around the chickpeas with your hands until they are fully coated. Sprinkle with salt a pinch of cayenne (or any other spices or herbs!) and place into the oven. For your bowl, you can also omit roasting the chickpeas all together and just serve them as is.
  4. Roast the veggies and chickpeas for 25 to 30 minutes, until the veggies are lightly browned and the chickpeas are golden. (At the halfway mark use a spoon and mix all around, especially the chickpeeas–this is KEY! We love to squirt some lemon at the half way point too).
  5. As the veggies/chickpeas are cooking, start your dressing and toss ingredients into a blender and blend until smooth.You can also cook your quinoa now too. Remember, double your batch so you have extras for the buddha bowls and any other dish you make this week– it can be a quick side!
  6. Plate the cooked grains in a bowl and top with the veggies and chickpeas. Drizzle on a generous amount of dressing. Season with salt and pepper, and any desired spices and herbs! Delicious with fresh parsley or cilantro. We love adding a dollop of sauerkraut for gut-loving probiotic benefits. Add any additional protein and done!
  7. Keep all leftovers in glass tupperware and reuse them over and over during the week!

Gratitude and Love,

Christine & Stephanie