Wellness Meal Prep Bundle

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. 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.

Meanwhile, wash and dry the fresh produce. Medium dice the sweet potatoes. Pull off and discard the tough string that runs the length of each snap pea pod. Cut off and discard the stems of the sweet peppers; remove the cores. Halve lengthwise, then thinly crosswise. Halve, peel, and thinly slice the onions. Halve the lime crosswise.

Line two sheet pans with foil. Transfer the diced sweet potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the togarashi. Toss to coat. 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 with salt and pepper on both sides. Transfer to the remaining sheet pan, skin side down. Evenly top with the sweet chili sauce and drizzle with olive oil. Roast 12 to 15 minutes, or until lightly browned and cooked through.*

In a large pan (nonstick, if you have one), 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, 4 to 6 minutes, or until browned. Add the soy glaze. Cook, stirring frequently, 1 to 2 minutes, or until combined and the turkey is cooked through. Transfer to a bowl. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared peas, sliced peppers, and sliced onions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the sautéed aromatics (carefully, as the liquid may splatter), 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 occasionally, 1 to 2 minutes, or until combined. Turn off the heat. Transfer half the cooked vegetables to the pot of cooked rice. Add the juice of 1 lime half and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Transfer the remaining cooked vegetables to the bowl of roasted sweet potatoes. Add the sesame oil, sesame seeds, and the juice of the remaining lime half. Season with salt and pepper; 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: Roughly chop the peanuts. Serve the roasted fish with the dressed vegetables. Garnish with the 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: Roughly chop the cashews. In a bowl, combine the tahini, honey (kneading the packet before opening), 2 teaspoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Serve the cooked turkey over the finished vegetable rice. Top with the spicy tahini sauce, chopped cashews, and furikake. Enjoy! 

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.

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