Meal Prep…we meet again. Even though I’m a chef, I can not stand chopping veggies! It is such a laborious task, and is just another roadblock to what I’m really after…eating. That’s why when I do chop veggies, I typically do them in a large batch, and get it done for at least a couple days at a time. This recipe is just a quick, easy way to prepare and season some veggies to take for lunch the entire week. It’s a vegan recipe as it is, but could also be topped with grilled chicken, fish, or ground turkey if you’d like!

2 sweet potatoes
1 bunch asparagus, ends trimmed, cut in to 2-inch pieces
1 onion
3 cloves garlic, minced
1-2T olive oil
Sea salt
1 can chickpeas, drained and rinsed

¼ cup balsamic vinegar
2 tsps stevia (or sweetener of choice)
1 tsp italian seasoning
1 tsp lemon juice
¼ tsp garlic powder

1) Preheat the oven to 400 F. Dice sweet potatoes in to 1-2 inch cubes. Spread evenly on a baking sheet with a clove of crushed garlic, a little bit of olive oil and sea salt. Bake for about 20 minutes, or until tender.

2) While the potatoes get a head start baking, cut the asparagus and onion, toss with olive oil, the rest of the garlic, sea salt and black pepper. Spread out on another baking sheet and cook for the remaining 15-17 minutes with the potatoes.

3) While the veggies are cooking, drain and rinse your chickpeas and stir together the ingredients for the dressing.

4) After the vegetables reach a tenderness you prefer, combine everything with the dressing and toss to evenly coat. Divide into 4-5 containers and enjoy. Note: If you’re not vegetarian, you could top this with your favorite whole meat, ground meat, or fish.


Video by David Roseberry.