I try to batch cook every weekend, often referred to as Sunday Cook-ups. Doing this, means I am well prepared for the week ahead. It also means, I spend less money, I eat better and I feel pretty pleased with myself for being so organised (yay, me!). So, I thought I would give you a helping hand (not literally, unfortunately) with ideas on what you can do with a bunch of roasted vegetables.

Now for those of you, who find cooking a chore or aren’t as organised as you would like to be, follow these simple steps, and soon you will be a pro at batch cooking.

First off, you will need to get to the farmers market ideally, where you can find local farmers, who sell their delicious, fresh veg. We are very lucky in Australia, where there’s loads of options of where you can buy local veg from the market. You don’t necessarily have to buy organic, unless you can afford it, as there are farmers who are pesticide free, but just haven’t gone through the licensing of being organic. Of course, if you don’t have a local farmers market, then a supermarket will do, just make sure you purchase locally grown not imported.

Options for batch cooking:

Once you have cooked all of these different vegetable combinations, when it comes to lunches, you can mix and match what you want and easily create a bowl of nourishing goodness. And there’s no reason why you can’t do the same for dinner, too.

All you do is, turn on the oven and when it’s ready, stick the first tray in, while that’s cooking, you can prep the veg for the next tray and so on. Think of it like a conveyor belt, once one tray is cooked, remove from the oven and place the next tray in etc.

  • Tray of roasted sweet potato and pumpkin
    • Oven temp at about 160 deg C.
    • 1 large sweet potato and half a small pumpkin (leave skin on)
    • Chop into cubes
    • Combine 2 tbsp of coconut oil, ½ teaspoon of cinnamon, 1 tbsp of cumin, 1 tsp turmeric. Pour mixture over sweet potatoes and toss well to coat
    • Roast in the oven until tender, about 30-45mins
  • Tray of roasted cauliflower and broccoli
    • Oven temp at about 160 deg C
    • Chop up – cauliflower and broccoli, into small florets
    • Combine 2 tbsp of coconut oil, 1 tsp turmeric (and any other spice). Pour mixture over veg and toss well to coat
    • Roast in the oven until tender, about 30mins. These vegetables tend to burn easily, so keep an eye on them
  • Tray of roasted mixed veg
    • Oven temp at about 160 deg C
    • Chop up – 2 cups of any of these veg – zucchini, tomato, carrot, fennel, into small chunks
    • Combine 2 -3 tbsp of coconut oil, 1 tsp turmeric (and any other spice). Pour mixture over veg and toss well to coat
    • Roast in the oven until tender, about 40mins.

Once all these trays are cooked, place in 3 separate large containers. The night before / or morning, depending on your time constraints, dish up two spoonfuls from each container into a container, ready to take to work for your lunch. If you are meat-eater, click here for Ideas on Slow Roasted Meat, which you can also add to this nourishing bowl.

I usually add two good handfuls of salad leaves to my lunch, for extra greenery and Popeye power.

Other goodness combos: You can sprinkle nut mix over the whole concoction and a blob of greek yoghurt. Humus is great with this too. Fried Haloumi (my favourite cheese in the world), or feta cheese. And Voila, my dear friends, you’re a batch cooking god(ess)!

Here’s what my lunch looked like today

I hope that I have helped take a little stress out of your week. Let me know what you think!

Happy munching and being kind to your belly

Love

L x

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