This ANTI-INFLAMMATORY meal prep recipe will help you get ROOTED into the week

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more economical and can be used in a pinch.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried herbs

Dried herbs are more affordable and have a longer shelf life.

Preheat the oven (temperature not specified).

Adjust the oven racks before preheating.

Peel and chop the carrots, parsnips, and sweet potatoes into about half-inch pieces for even cooking.

Slice the red onion into wedges and add to the chopped vegetables.

Season the vegetables only with fresh herbs, no specific quantities mentioned.

Spread the vegetables on a baking sheet in a single layer.

Roast the vegetables in the oven for 30-40 minutes, stirring halfway through, until tender.

While the vegetables roast, cook the rice according to package instructions (specific rice type not mentioned).

Prepare a sauce with black mustard seeds, noting they pop when heated; if unavailable, use yellow or brown mustard seeds instead.

Toast the spices with the chickpeas in a skillet until the chickpeas turn golden brown and crispy, adding spices after the chickpeas to avoid burning them.

Serve the roasted vegetables over the lemon rice, optionally with a tahini sauce (recipe not provided).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary