Daily meal prep veggie

  • 45 min
  • All in 1
AI AI

Ingredients for 2 servings:

Breakfast – Baked sweet potatoes with feta cheese, basil pesto and pomegranate

  • Baked sweet potatoes:
  • Sweet potatoes 350 g
  • Salt pinch
  • Black pepper pinch
  • Garlic 1 clove
  • Olive oil 2 tablespoons
  • Basil pesto:
  • Fresh basil ½ pot
  • Sunflower 30 g
  • Garlic 1 clove
  • Parmesan cheese 3 teaspoons
  • Olive oil 8 tablespoons
  • Salt pinch
  • Black pepper pinch
  • Added ingredients:
  • Pomegranate ⅓ pc.
  • Feta cheese ⅓ cube / approx. 80 g

Lunch – Lentil Dal

  • Onion 1 pc.
  • Sweet potatoes 130 g
  • Peppers 60 g
  • Garlic 1 clove
  • Eggplant 50 g
  • Dried tomatoes 70 g
  • Fresh ginger 10 g
  • Olive oil 4 tablespoons
  • Lentils 100 g (soaked overnight)
  • Broth/water 200 ml
  • Coconut milk 100 ml
  • Tinned tomatoes 100 g
  • Curry 1 teaspoon
  • Turmeric 1 teaspoon
  • Garam masala 1 teaspoon
  • Ground coriander 1 teaspoon
  • Sweet paprika 1 teaspoon
  • Salt 1 teaspoon
  • Pepper ⅓ teaspoon
  • Rice 125 g

Dinner – Scarpaccia (zucchini cake)

  • Zucchini 650 g
  • Onion 1 small piece / 80 g
  • Garlic 1 clove
  • Grated Parmesan 70 g
  • Wheat flour 1.5 tablespoons
  • Breadcrumbs 3 tablespoons
  • Eggs 2 pcs.
  • Fresh thyme 3 sprigs
  • Olive oil 1.5 teaspoons
  • Salt pinch
  • Black pepper pinch
  • Nutmeg pinch
  • Butter 1 tablespoon (for greasing the pan)
  • Breadcrumbs 1 tablespoon (for dusting the pan)

Preparation:

Breakfast – Baked sweet potatoes with feta cheese, basil pesto and pomegranate

  • Wash the sweet potatoes and cut each one lengthwise into 4 slices. Season with salt, pepper, chopped garlic and rub with olive oil.
  • Place in a low ovenproof dish, place in the oven on a flat baking tray and bake according to the instructions shown on the display.
  • Prepare basil pesto: wash and dry the basil, put it in a baking dish, add garlic, sunflower seeds, cheese and olive oil. Season to taste and mix.
  • Spread the baked sweet potatoes with pesto, sprinkle with crumbled feta cheese and pomegranate seeds.

Lunch – Lentil Dal

  • Dice the onion, sweet potatoes and the rest of the vegetables. Grate the garlic and ginger on a fine grater.
  • Heat the oil in a pan and fry the onion for a while. Then add the sweet potatoes and other vegetables and fry for about 5 minutes, stirring constantly. At the end, add garlic and ginger and all the spices.
  • Rinse the lentils in a strainer and place them in a baking dish. Add the sautéed vegetables.
  • Pour in the broth or water and coconut milk and mix.
  • Place in the oven on a deep baking tray and bake according to the instructions shown on the display.
  • Pour the rice into an ovenproof dish, pour in 250 ml of hot water and add 1 teaspoon of salt.
  • Place in the oven on a deep baking tray and bake according to the instructions shown on the display.
  • Sprinkle the dal with fresh coriander and serve with rice.

Dinner – Scarpaccia (zucchini cake)

  • Grate the washed zucchini and peeled onion on a coarse grater.
  • Place the zucchini in a bowl, season with salt and set aside for at least 10 minutes to release the juice. Then squeeze out the excess juice and leave it in the bowl. Add the onion and mix.
  • Chop a clove of garlic. Throw it into the bowl.
  • Add eggs, 3 tablespoons of breadcrumbs, flour, olive oil, spices, fresh thyme leaves and Parmesan cheese flakes. Mix the ingredients thoroughly so that the ingredients combine into a uniform dough.
  • Grease the tart tin with butter and sprinkle with breadcrumbs. Pour in the zucchini mixture, spreading it evenly over the entire surface.
  • Place in the oven on a rack and bake according to the instructions shown on the display.

Chef's suggestion:

Due to the short time between each step, prepare all steps before you start baking.

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