Prepped on Tuesday!
Chana masala with rice: Sauté garlic and onion, season with s/p, garam masala and ginger. Add can of tomato sauce and chickpeas to pan. Allow to simmer for 10 minutes. Add can of coconut milk, simmer for 5 minutes. Add cilantro. Done!
Burrito bowl pasta: Sauté garlic and onion. Add pasta, 2.5ish cups water, can diced tomato’s, taco seasoning. Let boil for 10-12 minutes until most/all water is absorbed. Add can black beans, can corn, bell peppers, cheese, more seasoning. Let sit for 5 more minutes to allow all water to evaporate. Done!
by superkatiejean
5 Comments
Looks fantastic! Well done!
I have recently fell in love with chichpeas, I’ll have to try this!
that burrito bowl pasta is such a smart move, way easier than actually assembling individual bowls and it all stays together in the container. the chana masala setup looks solid too, those portions are gonna last you all week
bro how do you reheat them exactly and do you store them in freezer ? i am a beginner and wanna try doing this
Looks great