This month, we’re making a concerted effort to share recipes that reduce or eliminate food waste. (It’s Earth Month, in case you were wondering!)
Sheet pan meals are a fantastic way to use up all of your leftover produce and clean out your fridge/pantry. One of our greatest weaknesses is overbuying produce and not getting to use it before it goes bad. One way to combat this to plan out every meal, which we’ve certainly been getting better at, but it’s not always easy or convenient to stick to your plan. Some nights are busier than others, and you may not always have time to cook your intended meal. (If you’re super organized and always stick to your meal plan, 1. props to you!! and 2. can you come live with us?) Another tip we’ve been working on is keeping our fridge and pantry cleaner and more organized so we can see everything we have at all times. We’ve found this is a great way to convince yourself to cook at home – the more you can see, the more guilt you’ll feel leaving it there!
Ever since we stopped eating meat, a lot of our meals have looked something like this (usually with a side of sautéed mushrooms and potentially some legumes for additional protein). We simply chop up whichever veggies we have on hand, coat them generously in olive oil, herbs and spices, and roast until tender and crispy. We often top off the finished meal with hummus or a lemon garlic tahini sauce! If you eat meat, you can easily substitute the tofu with chicken breast, which is what we often make for the boys. We cook the chicken on a separate pan and share the veggies, so everyone is happy!
We’d really love to hear from you about how you reduce food waste! Leave a comment below this post, or even feel free to send us an email. You guys are our biggest source of inspiration and we can’t wait to hear what you have to say!Print
This is a great clean-out-the-fridge sort of meal. Feel free to use whatever vegetable odds and ends you can find!
- 1 cup brussels sprouts, cut in half
- 1 bunch of radishes, quartered
- 1 small sweet potato, diced into 1 inch pieces
- 4 small potatoes, diced into 1 inch pieces
- 1 large carrot
- 1 cup asparagus, cut into 1 inch pieces
- 1/2 cup peas
- 6 oz. tofu (or two chicken breasts if you’d prefer)
- 6 tbsp olive oil
- 1 meyer or regular lemon, juiced
- 1/3 cup finely diced purple onion
- 1/2 tsp agave
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp sesame seeds
- 1 1/2 tbsp chives, finely chopped
- 1 1/2 tbsp dill, finely chopped
- 1 tbsp mint, finely chopped
- Preheat oven to 375 F.
- Wash and prep all of your veggies.
- In a small bowl, whisk together olive oil, lemon juice, onion, agave, salt, pepper, sesame seeds and fresh herbs.
- In a large bowl, add diced brussels sprouts, radishes, potatoes, sweet potatoes, and carrots. Toss with 3 tbsp of olive oil mixture.
- In another small bowl, coat asparagus and peas with 1/2 tbsp of olive oil mixture. Set aside (you’ll add this in later as they cook faster than other veggies).
- Spread all veggies (except asparagus and peas) evenly on a large sheet pan, leaving room for tofu or chicken. Add tofu or chicken and brush with remaining olive oil mixture.
- Roast for about 25 minutes before adding asparagus and peas, and then continue cooking for additional 15-20 minutes, or until all veggies are slightly crispy and completely tender.
- Enjoy with tahini, hummus, or any other sauce you’d like.