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. Medium dice the sweet potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Thinly slice the mushrooms. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Halve, peel, and thinly slice the onion. In a bowl, combine the soy sauce, sesame oil, 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 guajillo sauce and date syrup.

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sautéed aromatics. Taste, then season with salt and pepper if desired.  

Meanwhile, line two sheet pans with foil. Place the diced sweet potatoes and cauliflower florets on one sheet pan. Drizzle with olive oil and season with salt, pepper, and the Mexican spice blend. Toss to coat and arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, transfer half the guajillo-date glaze to a separate bowl and set aside. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Top with the remaining glaze. Roast 12 to 15 minutes, or until browned and cooked through.* Remove from the oven and carefully top with the reserved glaze. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.  

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the spinach, vinegar, demi-glace, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted. Transfer to a large bowl. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 7 minutes, or until browned and cooked through. Add half the cooked vegetables and half the sambal-soy sauce. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. 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: Wash and dry the lettuce. Cut off and discard the root ends of the lettuce; separate the leaves. Roughly chop the peanuts. Serve the lettuce leaves, finished rice, finished turkey and vegetables, remaining sambal-soy sauce, chopped peanuts, and sesame seeds separately. Assemble each cup using 2 lettuce leaves. Enjoy! 

To the bowl of remaining cooked vegetables, add the roasted sweet potatoes and cauliflower. Toss to combine. 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 pepitas. Serve the glazed fish with the finished vegetables. Garnish with the chopped pepitas and guacamole. Enjoy! 

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

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