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Vegetarian Meal Prep

Bobby Parrish
  • 60 minutes
  • Serves 5

INGREDIENTS

2

large heads of cauliflower

1 tsp

each of smoked paprika (cumin, & ancho chile power)

1/2 tsp

dried thyme

Veggie oil

Kosher salt

Freshly cracked black pepper

4 cloves

roasted garlic (recipe below)

2 tbsp

freshly chopped Italian flat leaf parsley

Zest and juice of ½ a lemon

1 tsp

extra virgin olive oil

1/4 tsp

kosher salt

Couple cracks of fresh pepper

1/2 cup

greek style yogurt

1

medium size butternut squash (about 2 pounds, cubed)

1 tbsp

real maple syrup

Zest of half an orange

1/4 tsp

ground cinnamon

1 tbsp

ghee (unsalted butter, or coconut oil)

freshly grated nutmeg

1/8 tsp

cayenne pepper

Kosher salt

Freshly cracked black pepper

2 cups

frozen corn kernels

1/3 cup

red onion (chopped)

2 cloves

garlic (minced)

2 cups

sugar snap peas (sliced. About 6 ounces)

1/2

a red bell pepper (diced)

2 tbsp

freshly chopped Italian flat leaf parsley

2 tbsp

almonds (chopped & roasted(optional))

Zest and juice of 1 lemon

Veggie oil

Extra virgin olive oil

Kosher salt

Freshly cracked black pepper