Easy weeknight dinner idea with tempeh, sweet potato noodles, and broccoli florets drizzled with lemon and tahini. Perfect for a fuss-free meal prep.
Hi!
How are you new year intentions going?
I didn’t really set any hard fast goals other than that I wanted to start meal-prepping again.
Somewhere in the midst of moving and holiday deadlines I decided that it was OK to eat out on the daily.
Yes, even food bloggers can spend way too much money on prepared food.
“But Lauren, don’t you eat the food you make?”” my friends often ask, perplexed.
Well, yes, but the eats don’t always work out that conveniently.
Allow me to explain.
During my busy holiday season, for example, I might have cookie recipes to share with you all week.
Cookies on the counter, cookies in the freezer, cookies in the fridge, cookies on my photography backdrop board, more cookies in the oven.
Yum. Cookies galore.
But it’s either eat cookies for lunch and dinner or suck it buttercup and dirty up the dishes I just spent an hour cleaning to making something savory.
This is where meal prep comes in clutch for me, and maybe for you too, friend.
You might not be surrounded by multiple cookie recipes but you might be in a work environment where you can’t break to make a feel good meal.
I’m not talking making 25 meals on Sunday evening pre-portioned in Tupperware.
I am talking about having readily available washed and chopped vegetables, fruit, and plant-protein prepared with potential in the fridge.
Which is precisely why I love this Tahini Tempeh, Sweet Potato Noodle, & Broccoli Bowl so darn much.
It comes together in less than 30 minutes for a vegan and gluten-free plant-powered bowl!
…
I’m a hot weather person for sure, but it’s been too hot in Virginia, even by my standards.
