What's your idea of the perfect, easy-to-make, weeknight dinner? This is mine right here in this bowl. All of 7 minutes went into this beautiful & nutritious dinner tonight of sauteed kale with pumpkin seeds & lemon, roasted sweet potato, and japonica black rice with balsamic glaze. My secret? A weekly prep day and batching up. Here's the breakdown:
1/2 roasted sweet potato (roasted on Sunday, my weekly prep day), reheated with coconut oil and sea salt in a large saute pan
1 cup black japonica rice (batched up once a month and stored in serving sized containers in the refrigerator and freezer), reheated with coconut oil in the same saute pan with the sweet potato and drizzled with balsamic vinegar
1 head curly kale, shredded, sauteed 5 minutes (in its own saute pan) with coconut oil, fresh lemon juice, pumpkin seeds and sea salt.
So all I made tonight was the kale, the other bits were prepped or batched up in advance. Prepping ahead and batching up are real time-savers. When you have a well-stocked fridge and freezer eating healthy is a breeze!