This is another one of my meal prep staple recipes that I’ve been stupidly (or selfishly?) hiding from you guys because I figured it was so easy no one would even want it. WRONG. Um, hello, if this is one of the recipes I’m making on a weekly basis, there are definitely some people out there who will love it too.
Still on the easy meal-prep-style recipes train this week because I just got back from a week-long (work) trip to Florida where I was coaching a national age group championships swim meet. Good news is I didn’t quite get to lobster status with my sunburn and did get to spend a week in the sun with some great kids, awesome friends, and had an amazing time down there. Bad news is I can’t tell if my headache today is from exhaustion, caffeine withdrawal, not sleeping enough the whole week, not eating how I normally do, not exercising basically all week (except coaching and standing on deck for like 12+ hours a day)…or if my ponytail is just too tight. It’s one of those days.
So basically, to recover I’m taking the day to do laundry, grocery shop, and make some super easy meal prep staples so I don’t have to think about cooking the rest of the week. Not enough brainpower (or energy, for that matter) for that.
On my meal prep menu this week:
- Ground beef with primal palate spices, cooked in a cast iron
- Lemon Garlic Roasted Broccoli
- Stupid Easy Buffalo Roasted Cauliflower
- Roasted Garlic Sweet Potatoes with Olives & Thyme (this recipe, duh!)
- Jasmine rice cooked in my instant pot
Game plan: I stick the garlic in the oven to roast while I’m chopping everything up, put the broccoli, cauliflower and sweet potatoes on cookie sheets, and bake them. Meanwhile, stick the rice in the instant pot, and cook up the ground beef on the stove. Everything is finished and done in about 45 minutes, chopping and cooking time included. For the WIN. Dishes, unfortunately, not included. Someone want to come wash those for me? Kthanks.
- 1 head garlic
- 1 tsp olive oil
- 2 Tbsp melted ghee
- 2 medium/large sweet potatoes, cut into bite-sized pieces
- ¼ cup sprigs of fresh thyme (stems on)
- ½ cup kalamata olives, chopped
- ½ tsp sea salt
- ¼ tsp fresh ground black pepper
- Preheat the oven to 375 F.
- Cut off the top part of the garlic head so the cloves are visible, and peel off the excess outside layers, leaving a layer intact. Drizzle the top with 1 tsp olive oil, and wrap it loosely in aluminum foil.
- Toss the sweet potatoes in the ghee, sea salt, pepper, olives, and thyme. Spread on a prepared baking sheet lined with parchment paper. Put the roasted garlic in aluminum on the baking sheet. Set the bowl aside - you’ll use it later.
- Bake for about 30-35 minutes, until the sweet potatoes are fork-tender and the garlic is cooked through.
- Once the garlic has cooled slightly (aka it isn’t burning your fingers to the touch), squeeze the cloves out onto a cutting board, and chop it coarsely. Transfer the garlic to the bowl. Mix in the baked sweet potatoes, olives, and thyme. They’ll get coated with the roasted garlic.
- Season to taste with additional salt and pepper.