Wellness Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potatoes. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice. Halve the lime. In a bowl, combine the honey (kneading the packet before opening) and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. In a separate bowl, combine the labneh and the juice of 1 lime half. Taste, then season with salt and pepper if desired. Drain and rinse the chickpeas.

Line two sheet pans with foil. Transfer the halved brussels sprouts and diced sweet potatoes to one sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Transfer to a large bowl.

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the togarashi. Transfer to the remaining sheet pan, skin side down. Roast 12 to 15 minutes, or until cooked through.* Remove from the oven.

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the curry powder; stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Cook, stirring occasionally, 3 to 4 minutes, or until cooked through. Transfer to a plate. Wipe out the pan.

To the same pan, add the sliced onion, sliced pepper, and sautéed aromatics; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the coconut aminos and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted brussels sprouts and sweet potatoes; add the sesame oil, sesame seeds, and the juice of the remaining lime half. Toss to combine. Taste, then season with salt and pepper if desired.

To the pan of remaining cooked vegetables, add the tomato paste and tomato achaar. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter), drained chickpeas, spinach, and raisins. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the spinach is wilted and the liquid is reduced. Add the cooked chicken and cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Roughly chop the peanuts. Serve the roasted fish with the roasted vegetables. Top the fish with the honey-sambal sauce and chopped peanuts. Enjoy! 

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Serve the finished curry drizzled with the lime labneh. Enjoy! 

If you saved this dish for later, reheat the finished fish and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

If you saved this dish for later, reheat the finished curry in the microwave 1 to 2 minutes, or until heated through. Serve as directed.