Meal Prep is something super popular, but often paired with boring and bland foods. It doesn't have to be that way! I created these yummy spicy sweet potatoes and a delicious and easy chicken patty. I also added a small salad to go with it, but separated the containers so you can re-heat!
Ingredients:Sweet Potato:¼ teaspoon of rosemary¼ teaspoon of turmeric¼ teaspoon of pepper¼ teaspoon curry powder1 Tablespoon of olive oilSprinkle of cayenne pepperSprinkle of saltSprinkle of pepper1 Small sweet potato, washed, peeled and cut into circlesChicken Patties:500g chicken breast mince (uncooked)1/4 teaspoon turmeric2 spring onions, sliced thinly2 garlic cloves, crushed1/2 a zucchini, grated finely1 carrot, grated finely1/4 teaspoon salt1/4 teaspoon pepper
Salad Mix:2 Cups of lettuce leaves9 Cherry tomatoes9 Olives3 Button mushrooms1 Cucumber1 Carrot3cm of crumbled feta1 Lemon, cut into thirdsDirections:Pre -heat oven to 180 degrees celsius. Wash and peel the sweet potatoes. Cut into ling strips or circles - whatever you fancy!Add all spices into a bowl and mix. Splash the olive oil on the sweet potato and add the spice mix. Coat well. On a lined baking tray - place the coasted sweet potato and place into the oven for 40 minutes or until soft. Add chicken, carrot, zucchini, spring onion, garlic, salt, pepper, turmeric to a bowl and mix thoroughly to ensure all ingredients are mixed through.On a non-stick pan heat 1 tablespoon of olive oil over medium-hight heat.Use roughly two tablespoons of mixture per patty and roll into a small ball and lightly flatten into a small patty shape. Cook for 2-3 minutes on each side or until golden and completely cooked through.Cut one open to ensure patty is cooked through and mince is white inside.Divide salad mix by 3 into 3 seperate Tupperware containers.In the remaining 3 Tupperware containers;Add 4 chicken patties to each Tupperware container. Add 4-5 pieces of sweet potato to the each Tupperware container.Top with a natural greek yoghurt dressing. (i put coriander, lemon and salt in the yoghurt!)
Hope you LOVED this recipe - and hope it spices up your meal prep! If you do make it, please send me a photo over on instagram or facebook...I'd love to see! Love, Leah
Soooo... have you ever grilled nectarines before? Because you should. Just trust me, its SO GOOD!! The natural sugars in the fruit just come alive and everything these nectarines touch just turn to GOLD!
So take your banana nicecream to the next level with this AMAZING combo and add a little flair to a new summer-time treat!
Ingredients:4 bananas4 tbsp. almond milk4 nectarines1/4 cup of Maple syrup1/4 Tsp. of vanilla essence
Directions:1. Peel the bananas and place into a small freezer bag and freeze until frozen. If you have time, let them freeze overnight2. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.3. Add bananas and almond milk to a food processor and blend until the mixture forms a soft ice cream like texture. Place into a container and back into the freezer for another 30 minutes (or until you’ve finished the nectarine part!)4. Cut the nectarines in half, deseed them and place onto a baking tray. Pour over the maple syrup and vanilla essence and place in the oven for 20 minutes.5. Once soft, place under a grill for 5 minutes to get a beautiful brown colour on the top of the nectarine.6. Scoop the banana nice cream into a bowl and top with the maple nectarines.
These chicken burrito bowls are incredible! It's super filling, but more importantly - it's DELICIOUS! Say goodbye to boring lunches, this can be prepped and stored for those quick grab and go lunch or dinners!