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Sheet pan baked veggies (for 1 week of lunches)

Monday, January 27, 2020

I got this from a friend:
She makes enough for 1 week of lunches. At lunch time she adds meat or tuna or whatever to make a quick, filling meal.

I have not done this yet. I need to buy veggies first. emoticon emoticon emoticon emoticon emoticon

I make one sheet pan meal on Sunday or Monday, pop it all into a glass storage dish, and then eat a little for lunch each day.
My go-to is this:
• Line a sheet pan with foil & preheat oven to 400.
• 1 Head Cauliflower (rinse, discard thick part of stem, cut into whatever size florets you want, place on one side of the sheet pan)
• 1 can garbanzo beans (drain, rinse, dry a bit with paper towel and add to the other half of sheet pan)
• Drizzle everything with olive oil, salt, pepper and maybe your favorite spice mix (I like a Moroccan blend)
• Usually I'm done prepping everything by the time the oven is ready. Even if it's not done heating, I pop the sheet pan in the oven and set a timer for 10 mins. Some people like crispy dried garbanzo beans, I like mine moist still so I often take them out after the first 10 mins. Flip the cauliflower and if you didn't scoop the garbanzos off the sheet pan, stir them and put it back in for another 10, and you can see if it needs another 10 after that. If your garbanzo beans are looking dry you can take them off at any point. The cauliflower is done when it has some nice browned areas. Once it's done and cooled I pop them right into glass dishes and then take a bit out each day for lunch. Sometimes I just have the veggies, other times I pair it with a bit of leftover meat or maybe tuna.
I have gotten really into just grabbing 2-3 veggies that look good at the store (brussels sprouts, broccoli, zucchini, red onion which is great with a little balsamic) and just kinda chopping it up and cooking it 10 minutes at a time until done.

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