Cook Once, Eat All Week: Moroccan Chickpeas, Soba Noodles + More

Cooking extra food at the beginning of the week is the key to making my life way easier Monday through Thursday (Friday is takeout night!).

1. Heat oven to 415°F. Cut sweet potatoes into 1-inch cubes (you can leave the skin on). De-seed and cut bell peppers into long, ½-inch-wide strips. Oil a baking sheet, spread out sweet potato cubes, and top with a sprinkle of salt. Repeat with bell pepper on a separate baking sheet.

1. Chop head of broccoli into small, bite-size florets. Steam broccoli florets in a steamer or in the pot with a lid and a small amount of water for about 3 to 5 minutes until desired tenderness. Season with salt.

Serves 2-3

Preparation

1. Heat ghee or oil in a large skillet with high sides or a Dutch oven over medium-high heat. Add onion and cook, stirring, for 5 minutes, until translucent. Add garlic, cumin, and coriander, and cook for 1 minute, until fragrant.

2. Add crushed tomatoes, tomato paste, and chickpeas, and stir well to combine. Cook until bubbling, and reduce heat to low. Cover and cook at a simmer for 10 minutes.

3. Stir in shredded kale, and cook for another minute. Remove from heat, and stir in a small dollop of harissa paste or a pinch of red pepper flakes (you can always add more later for more spice).

Makes 2 bowls

Preparation

1. To make the broth, heat oil in a large pot over medium-high heat. Add garlic and ginger, and let it sizzle for about 1 minute, until fragrant. Add vegetable broth and tamari, and bring to a boil. Reduce to a simmer, and cook for about 5 minutes. Remove from heat, and stir in miso paste. Set aside.

At this point, you can store the broth in your fridge or freezer for another day and reheat it when you’re ready to eat.

2. In another pot, boil salted water and add soba noodles. Cook according to the package directions, drain, and rinse with cold water. Set aside.

3. In a medium pan, heat butter or oil of your choice over medium-high heat. Add mushrooms and cook, stirring, for 5 minutes. Season with salt.

Makes 2 bowls

Preparation

1. To make dressing: Place all dressing ingredients in a jar with a lid. Secure lid and shake well to combine. Add more water for thinner consistency.

2. In a medium bowl, combine kale and about 1 tablespoon of dressing, and mix with your hands, rubbing the dressing into the kale as you go.

3. Assemble the bowls by arranging dressed kale, quinoa, carrots, roasted sweet potato, and avocado slices.

Serves 2-3

Preparation

1. Heat red curry paste in a large pot over medium heat for about 1 minute, until fragrant. Add coconut milk and stir well until the coconut milk is a consistent shade of orange.

2. Add prepared vegetables and edamame and cook, stirring occasionally, for about 5 minutes until everything is hot.