Anyone else just feel super drained after the holidays? Even though our schedule was pretty dead, I still felt that post-holiday fatigue!
It’s probably a good thing that I felt this way, as I needed some down time. My lifestyle is certainly go-go-go!
Anyways, I wasn’t feeling a big meal prep this week so I reverted to the easiest types of recipes, in my opinion: sheet pan meals! If you have been feeling this way as well, I’m sure you will appreciate this meal prep. Let me know which one that you would like to try!
Sheet Pan Edamame Gnocchi
Ingredients
- 1 tbsp avocado oil
- 4 cups gnocchi
- 2 cups grape tomatoes
- 3 cups frozen edamame
- 1/2 red onion, chopped
- 2 tsp garlic powder
- 2 tsp oregano
Directions
- Preheat your oven to 400ºF. Line a baking sheet with parchment paper.
- Spread the gnocchi, edamame, tomatoes and onions on the baking sheet. Drizzle with avocado oil. Sprinkle garlic powder, oregano and basil on top and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well!
- Roast for 20 to 25 minutes, tossing once during cook time. You want the tomatoes to be bursting.
Maple Tofu and Tempeh with Root Veggies
Ingredients
- 1 tbsp avocado oil
- lemon, juiced
- 1 tbsp maple syrup
- 6 oz of plain tempeh, sliced
- 7 oz of tofu (pressed and cubed)
- 2 large sweet potatoes, peeled and cubed
- 2 large carrots, sliced
Directions
- Preheat your oven to 400ºF. Line a baking sheet with parchment paper.
- In a medium bowl, stir together juice of ½ lemon, maple syrup, cumin and 1 tablespoon avocado oil. Add tempeh and tofu and carefully toss to coat. Spread tempeh and tofu over sheet pan, leaving any extra liquid in the bowl.
- Add sweet potatoes to bowl with remaining liquid, and toss to coat. Spread sweet potatoes and carrots over sheet pan with tofu tempeh. Roast 25 to 35 minutes, until sweet potatoes are soft and tempeh/tofu is browned.
White Bean and Roasted Tomato Soup
Ingredients
- 4 roma tomatoes, quartered
- 3 tbsp avocado oil
- 1/2 red onion, sliced
- 3 cloves of garlic
- 6 cups low sodium veggie broth
- 1.5 cup white beans, cooked
Directions
- Preheat your oven to 400ºF. Line a baking sheet with parchment paper.
- Arrange tomatoes and onion on a single layer on the prepared baking pans. Drizzle with oil.
- Roast in the preheated oven for 30 minutes. Add garlic; continue roasting until mixture is tender, about 15 minutes more.
- Bring broth to a boil in a large pot over high heat. Reduce heat and simmer, covered.
- Meanwhile, put 1/2 of the tomato mixture in a blender, along with half of the white beans. Cover and pulse 3 times, then blend until smooth, adding hot broth as needed. Pour into the pot with broth. Repeat with remaining tomato mixture and white beans, then stir into the pot until combined.