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.
- 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
- 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.