Batch cooking is an incredibly useful way of cooking to achieve healthy ‘fast-food’ for breakfast, lunch or dinner. Over time it has become somewhat of a Sunday ritual in my household. It’s that time of day when you get to unwind from a busy weekend, catch up with friends preferably with a cold glass of white wine and some good music in the background. Prepping on a Sunday also means you save so much time in the kitchen during a busy week when you have no time to cook or shop.
I will usually roast two trays of mixed vegetables in a little olive oil, then soak and cook a big bowl of quinoa or Puy lentils in addition to making some fresh pesto and other condiments that are then stored in individual glass containers.
From these simple ingredients, you can whip up rocket pasta with homegrown pesto, goddess bowls that burst with colour and flavour, poached eggs on baked root vegetables or a nourishing macro bowl for those post-weekend blues.
These baked sweet potatoes are another staple example I live on from Monday to Friday and when pre-prepped only takes around ten minutes to assemble.
Baked Sweet Potato Boat w./ Beetroot & Pesto
1 large sweet potato, halved
6 slices hard goats cheese
1 bag of rocket
2 tbsp pesto
2 tbsp thyme beetroot dip(recipe below)
a drizzle of olive oil
salt and pepper
For the Beetroot Dip
350g beetroot, cooked
100g soft goats cheese
150g almonds, roasted
3 tbsp thyme leaves
½ tsp chilli flakes
a good pinch of salt and pepper
--> Method for beetroot dip click here.
For the Pesto
150g olive oil
100g pine nuts, roasted
1/2 tsp chilli flakes
--> Method for pesto click here.
- Preheat the oven to 200˚C
- Halve the sweet potato lengthwise and place on a pre-lined baking tray. Place in the oven and bake for around 60 minutes.
- In the meantime, you can make the beetroot dip and pesto according to their recipe. Season to taste adding extra chilli, salt and pepper. Set aside.
- Once the sweet potato halves are golden brown on top and buttery soft on the inside top them with three slices of goats cheese. Place the tray back into the oven and bake for a further 15 minutes.
- Now transfer one half onto a plate and dollop a good amount of pesto on top, followed by the beetroot dip. Generously sprinkle over some rocket and a drizzle of good quality olive oil. Season with salt and pepper and repeat with the second sweet potato half.
Note: to make this dish vegan simply substitute the goats cheese with a vegan cheese in both the beetroot dip and on top of the sweet potato boat. My favourite so far is the Mozza Risella. On top of being insanely delicious it is also gluten free, Organic and made from Italian rice. Or try Daiya which I just recently discovered and is readily available in Sainsbury’s.