Wellness Meal Prep Bundle

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the sweet potatoes. Halve the zucchini lengthwise, then thinly slice crosswise. Halve, peel, and thinly slice the onions. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the maple syrup and dijonnaise.

Add the barley to the pot of boiling water and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, transfer the diced sweet potatoes to the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the Southern spice blend; toss to coat. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl.

Meanwhile, line two sheet pans with foil. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Transfer to one sheet pan, skin side down. Evenly top with the maple- mustard sauce. Roast 12 to 15 minutes, or until lightly browned and cooked through.* Remove from the oven.

Meanwhile, in a bowl, combine the turkey, breadcrumbs, smoky spice blend, and mirepoix. Gently mix until just combined. Using your hands, shape the mixture into 16 tightly packed meatballs. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 5 to 7 minutes, or until browned on all sides and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, until lightly browned. Add the sliced onions, corn kernels, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and browned. Add the peppers, vinegar (carefully, as the liquid may splatter), 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 occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Transfer half the cooked vegetables to the bowl of roasted sweet potatoes; stir to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the pot of cooked barley; stir 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: Serve the roasted fish with the finished vegetables. Garnish with the almonds. 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: Roughly chop the peanuts. In a bowl, combine the mayonnaise and barbecue sauce. Serve the cooked meatballs over the finished vegetable barley. Drizzle with the creamy BBQ sauce and garnish with the chopped peanuts. Enjoy! 

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

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