A few months ago, I started a series of food waste videos on Instagram called ‘ways I reduced my food waste this week’.
At the end of each week, I do a stocktake of the fridge and pantry to see what needs to be eaten before I grocery shop. The purpose is to stop fresh produce from languishing in the back of the crisper drawer, never to be eaten.
This habit has not only helped me reduce my food waste but also helped me get creative in the kitchen by learning new ways to cook up food that needed to be eaten.
These food-saving videos are some of my most popular on social media, but the recipes can get lost in a 60-second video with the captions being not so obvious. So I thought I’d start sharing them here and make it easier for you to save the recipes. All the food-saving videos can be found on this playlist.
So welcome to the new series! This week it’s sweet potatoes and broccoli, and you can find the video here.
I used both salads to make veggie bowls served with greens and a lentil and buckwheat mix throughout the week.
Broccoli Salad
You’ll need:
- 1 head of broccoli
- 1 medium red onion
- 1/3 cup of flaked almonds
- 2 tablespoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- Half lemon
- 1 tablespoon honey
- 1 small garlic clove minced
- salt and pepper to taste
Finely chop the broccoli and red onion, and add to a bowl with flaked almonds. Shake all the dressing ingredients in a jar and pour over the top of the salad. Keep the dressing separate until you plan to eat the salad.
Roast Sweet Potatoes
You’ll need:
- 2-3 sweet potatoes
- 1 can of chickpeas, drained and rinsed
- 3 tablespoons of spice mix – I used the Garlic & Herb spice from Mingle
- 2 tablespoons of olive oil
Cut the sweet potatoes into cubes, you can leave the skin on if you like, and add to a baking tray with the chickpeas. Toss with the spice mix and olive oil and bake for 30-40 minutes depending on your oven. This will keep in the fridge for 4-5 days, making them perfect for meal prep lunches.
