Meal-Prep Roasted Veggies
Want to know a great meal prep tip? Make these roasted veggies ahead of time and store them in your fridge! They're super versatile and can be used in tacos, salads, quesadillas, enchiladas, and so much more.
INGREDIENTS
½ medium head of cauliflower, diced
1 large sweet potato, diced
4 Anaheim peppers, diced
1 medium yellow onion, cut into strips
2+2 tbsp extra-virgin olive oil
1 tbsp ground cumin
2 tsp chili powder
1 tsp cinnamon
salt
ground black pepper
DIRECTIONS
Line two large baking trays with aluminum foil or parchment paper. Preheat the oven to 400F.
On one pan, toss the cauliflower and sweet potato with 2 tbsp of olive oil. Mix in half of the cumin powder, chili powder, and cinnamon. Salt to taste.
On the other pan, toss the peppers and onions with 2 tbsp of olive oil. Mix in the other half of the cumin powder, chili powder, and cinnamon. Salt to taste.
Bake for 35 minutes, tossing the veggies at the 17 minute mark. Remove from the oven, mix both pans together, and set the veggies aside for cooling.
Refrigerate once room temperature
