Hope you had a great 4th! I've decided to do something different this week.
I want to start giving you some batch cooking and meal prep ideas. A lot of these ideas are pretty simple. We just don't always think of it.
I heard a statistic the other day that shocked me. A third of the money we spend on food goes into the garbage! That's right, we are wasting a ton of food.
I'm very guilty of this myself. Just last week I threw away a whole zucchini!
I made a promise to myself I would stop doing this. Which means I need to plan, prep, and batch!
This week I have all these sweet potatoes sitting on the counter and before they start to go bad I decided to take action.
I peeled, chopped, seasoned them and stuck them in the freezer. I also took one batch and I'm baking them right now to throw on top of a salad later...I'll take pics!
I'll give you my recipe but remember if you don't like the seasoning I use, then change it up!
Prep time 15 minutes
These tasty bites are something I make quite often. I make a bunch too so I have leftovers! They are a great snack, side dish for dinner or even with some tofu scramble for breakfast. I add them to wraps and burritos. Anytime you need something sweet with a kick they're good.
Super easy to make with just a few ingredients, these are a great plant-based, whole-food recipe to add to your favorites!
4 Medium Sweet potatoes, peeled and diced into half inch pieces.
2 Tablespoons of extra virgin olive oil.
1/2 Teaspoon of cinnamon.
1/4 Teaspoon of cayenne pepper. Add as much as you like. You might like it really spicy!
Salt and pepper to taste.
Preheat oven to 425 degrees. Combine the sweets with all the other ingredients and mix well. Prepare a cookie sheet with parchment paper and place the sweet potato mixture on the cookie sheet. Spread out evenly. Bake the sweets for 25 mins. or until slightly browned on the outside. Remove from oven...