When I batch cook, I typically prepare one whole grain or starchy vegetable, one legume, and one other dish – usually a soup, stew, chili, or bean and veggie recipe. Check out my previous batch cooking post for details.
Today, I decided to switch it up a bit and prepare some veggies, quinoa, and our easy Baked Buffalo Tempeh Bites for the week.
Vegetables – Brussels Sprouts
We love brussels sprouts! This wasn’t always the case, but once we figured out how to roast them, season them, and/or mix them with other ingredients, we thoroughly enjoy them! Check out our Brussels sprouts post here with recipes for 3 different easy ways to season roasted Brussels sprouts. Today, in consultation with my 5 year old, we decided to roast the sprouts without seasonings, so we can eat them plain or add whichever sauces or dressings we choose. This is a great option when batch cooking so that we have more versatility with our Brussels sprouts throughout the week!
Roasted
- preheat oven to 375 F
- cut the ends off of the sprouts and chop into halves or quarters
- use non-stick bakeware, or a baking sheet covered with a silicone baking mat or parchment paper
- bake for 15-20 minutes
- flip and bake another 5-10 minutes
- keep a close eye on them in the last few minutes of baking to make sure they don’t get too crispy
Raw
I also chopped some of the Brussels sprouts finely and left them raw for salads, and to use as a topping or to mix into other dishes.
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Whole Grain – Quinoa
We like to eat quinoa as we would rice, or even as a replacement for oats in the morning. Quinoa is a tiny grain (that is actually a seed), is a complete protein, and is naturally gluten-free.
1:2 ratio
- 2 cups quinoa
- 4 cups water
Rinse quinoa thoroughly. Add quinoa and water to Instant Pot. Close and secure lid on Instant Pot, and set valve to sealing. Set on high pressure for 1 minute. Allow pressure to release naturally for 15-20 minutes.
Stovetop
1:2 ratio
- 2 cups quinoa
- 4 cups water
Rinse quinoa thoroughly. Add quinoa and water to pot on stovetop. Bring to boil, then reduce heat to low. Cover and simmer until tender – about 20 minutes.
Baked Buffalo Tempeh Bites
I also prepared our easy Baked Buffalo Tempeh Bites recipe. This recipe is a family favourite and we enjoy it with baked fries and veggies, in a salad, or in a wrap or sandwich.
Stay tuned for my next post which will be another ‘What I Eat in a Day’ post. I’ll be including foods I batch cooked today combined with fruit, veggies, and other simple ingredients to make healthy delicious meals!
What are you batch cooking these days? Let me know, what are your favourite dishes to prepare (and eat)!
Plant Fit Meg 