Zesty Italian Rotini Salad with Mozzarella Pearls & Pepperoni
The ultimate zero-reheat cold lunch that stays crisp for 5 days in the fridge.
Cumin, cinnamon, and turmeric roasted chickpeas and sweet potatoes over couscous with golden raisins.
Warm North African spices transform simple pantry staples into a gourmet meal prep feast. Chickpeas and sweet potatoes roasted with cumin, coriander, cinnamon, and turmeric, served over fluffy couscous studded with golden raisins and toasted almonds.
Select how many meal prep containers you are packing this week:
Preheat oven to 400°F. Line a large sheet pan with parchment.
Toss sweet potatoes and chickpeas with olive oil, cumin, cinnamon, coriander, turmeric, and sea salt.
Roast for 22 to 25 minutes, tossing once, until sweet potatoes are tender and chickpeas are crispy.
Prepare couscous in boiling water with a pinch of salt and stir in golden raisins.
Divide couscous into four meal prep containers.
Spoon roasted sweet potatoes and chickpeas over couscous, top with almonds, cilantro, and lemon wedges.