October!

This week in honor of fall and spooky season I made a mostly orange meal 🙂

Basically pretty simple, a grain salad and roasted veggies.

Here’s how I made it:

Grainz

• 3-4 stalks celery
• 1/2 a small onion
• Ginger to taste
• 1 tbsp olive oil
• 1/2 medium sweet potato
• 1/2 bag Harvest Grain Blend (Trader Joe’s, or use any grains you like, about 1 1/2 cups)
• 1 cup miso-ginger broth (also TJ)
• 1/4 cup soy sauce
• 2-3 tbsp vinegar
• 1 tbsp maple syrup
• chili sauce to taste
• sesame oil + seeds

Chop up celery, onion, and ginger into small pieces. Sauté in a small pot on low heat with olive oil. While it cooks, dice the sweet potato into small pieces. Add to the pot, then add grains and sauté for about a minute. Add the broth and another half to 3/4 of a cup of water, and increase heat to medium, bring to a boil. Once it boils, lower heat and cover for about 15 minutes, or until all the water is absorbed and grains are cooked.

While cooking the grains, mix the rest of the ingredients in a small bowl.

Let grains cool, then mix the dressing in.

 

Roasted Veggies

• 1 large sweet potato
• 1 large turnip
• 1 can chickpeas
• spices (whatever you like, I used paprika and salt+pepper)
• 2 tbsp olive oil

Preheat oven to 425ºF.

Chop the sweet potato and the turnip into roughly uniform pieces, around 1/2-1 inch cubes. Drain the chickpeas and dry on a paper towel. Place everything on a baking sheet and drizzle with olive oil and spices, then mix around with your hands. Spread out until everything is in a single layer.

Place in preheated oven and roast for around 15-20 minutes, until veggies are soft and chickpeas are golden and a little crispy.

 

That’s it! I portioned it out for 5 days, and so far it has held up well. Pretty filling and tasty. I’ve been really liking the Harvest Grain Blend because it has lots of different things in it, like Israeli couscous, quinoa, orzo, and even baby chickpeas. Also, I’ve been leaving the skin on my veggies lately which I’ve been really enjoying…it adds fun texture and takes a ton of time off of prepping them. Also, less food waste.