With children back in college, and OH working back in the office more days a week I have been trying (and usually failing) to meal prep a couple grab & go lunches so they can be alternated throughout the week.
My son made Lentil Bolognese on Sunday night, and had four pasta dishes that he didn't need to worry about keeping cold until lunchtime.
On Thursday night I finally got round to roasting some vegetables I bought on Monday to bake. And this dish would have had some kale in it, had I not used is as a Super Green Pasta Sauce last night
500g beetroot
750g sweet potato (I took 2 sweet potatoes out of the 1kg bag to make soup)
1 can of chickpeas, drained
3 tbsp olive oil
Wash but do not peel the vegetables and chop into bite sized pieces.
Toss in the olive oil with the drained chickpeas.
Bake for 40 minutes at 180C, stirring around halfway through the cooking time.
This quantity made three portions. Today, for a fry filling lunch, I microwaved a portion and added halloumi, za'atar, and tahini dressing. Other ideas of ingredients to add are feta, goats cheese, cottage cheese, quinoa, pearl barley, Chermoula, Chimichurri, Zhoug, or a good old Italian Salsa Verde.
A single portion could be made in an air fryer with one beetroot, one sweet potato, and about a third of a tin of chickpeas. Cook for 20 minutes at 180C, mixing halfway through the cooking time.
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