curry roasted veggies over naan with spinach, a drizzle of tahini, honey, and a dollop of plain greek yogurt 🧅🥒 I roasted a sheet pan of veggies to use some tonight for dinner and saved the rest of the veggies in a tupperware container to eat throughout the week! I plan to add the leftover veggies to scrambled eggs, salads, and grain bowls.
set yourself up for success by killing 2 birds with one stone (cook your dinner and meal prep at the same time).
ingredients 1 onion 1 bell pepper 1 cup mushrooms 1 cup frozen diced butternut squash 1 tbsp olive oil 1 tsp curry 1 whole wheat naan 1 handful fresh spinach 5-8 cucumber slices 1 tsp tahini 1 tbsp sunflower seeds 1 tsp roasted chickpeas (I used biena) 1/4 cup plain greek yogurt (I used chobani) 1/4 tsp honey salt and pepper to taste
recipe 1. preheat oven to 375F 2. loosely chop onion and red bell pepper 3. place onion and bell pepper on a sheet pan along with mushrooms and butternut squash 4. drizzle veggies with olive oil and sprinkle with salt, place in the oven for 30 mins 5. add curry powder to veggies and mix to coat 6. plate 1 piece of naan with spinach and cucumber 7. add 1/2 cup cooked veggies 8. drizzle tahini and add sunflower seeds and roasted chickpeas 9. top with greek yogurt and honey, and enjoy! 🥗
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