VEGAN MEAL PREP is highly requested and today we have Talia from “Workweek Lunch” sharing her Moroccan Sweet Potato & Chickpea Recipe!!! It’s VEGAN, Naturally Gluten Free, Soy Free and packs 21g of Protein per serve!
If you like the recipe smash the LIKE button and Check out more awesome recipes from Talia at workweeklunch.com and Instagram @workweeklunch
If you make this recipe post a picture on Instagram and tag us @fitcouplecooks & @workweeklunch we can’t wait to see your Meal Prep!
Workweek Lunch Youtube – https://www.youtube.com/channel/UCUtR_KJU5eNNTzbLzwsQc5Q
this is for 3 servings:
1 15 oz can (439 g) chickpeas drained and rinsed
1 medium yellow onion (100g) chopped
1 clove of garlic minced
14 oz can (411 g) can of crushed tomatoes
2 TSBP of tomato paste
1 1/2 cups (100 g) of chopped kale
1 medium sweet potato (400g) peeled and cubed
1 tsp himalayan Salt
1 tsp crack blacked pepper
2 tsp cumin (ore more if you’re feeling generous)
1 tsp red pepper flakes (optional)
1 tsp cinnamon
1/2 cup (30 g) cilantro
2 Tbsp olive oil
STORAGE AND REHEATING DIRECTIONS:
1. All meals will be fine in the fridge for 5 days.
2. Freeze all the meals you will not eat within that time.
3. If you decide to freeze them they will last for 3 months. Take the meal out of the freezer the night before you plan to eat and place in fridge to thaw.
4. Once thawed, reheat in the oven or saute pan for a few minutes or eat cold… or put in your Hot Logic!
Don’t know what a “Hot Logic” is? Check out this video: https://youtu.be/6bfmefjupu4
At checkout, enter the coupon code: “fitcouplecooks” so that YOU can get 20% off!!! WOOOOO!!!
(Watch the full video for more detailed instructions: https://youtu.be/wpLJXHUyvyM )
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