Imported from the web

Hot Bar at Home: Week 3

Name: Hot Bar at Home: Week 3
Prep time: 45 min
Cook time: 105 min
Total time: 150 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large head cauliflower (Cut into small florets.); 1 egg (Beaten for the egg wash.); 0.5 cup seasoned breadcrumbs; avocado oil spray (For coating the baking sheet and cauliflower; amount unspecified.); 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp turmeric; 1 tsp garlic powder; 1 tbsp honey (Used in the cauliflower spice mixture.); 0.25 cup olive oil (Used in the cauliflower spice mixture.); 0.5 lemon lemon juice (Juice of half a lemon.); salt and pepper (To taste.); LAV Creamy Tahini Dressing (For drizzling when serving; recipe and amount are not provided.); chopped parsley (For garnish; amount unspecified.); 5 large collard-green leaves (Use 4–6 leaves; washed and thoroughly dried.); 2 tbsp hummus (Spread over the center of each leaf.); Dijon mustard (Amount unspecified.); 7 roasted turkey slices (Use 6–8 slices.); 2 slices provolone cheese; 1 small cucumber (Cut into thin strips.); sprouts or microgreens (A handful; amount unspecified.); 0.5 avocado (Sliced.); 3.5 Japanese sweet potatoes (Use 3–4; scrubbed, dried, and halved.); avocado or olive oil (For lightly rubbing the sweet potatoes; amount unspecified.); flaky salt (For seasoning; amount unspecified.); 2 ripe bananas (Mashed.); 1 cup creamy peanut butter; 0.25 cup honey (For the oat-bar mixture.); 1 tsp vanilla; 0.5 cup protein powder (The author used Ballerina Farms chocolate protein powder.)

Recipe by Natalie Felikian

Imported by Niki Su on SeeMeCook

A four-recipe meal-prep menu featuring super-spiced crispy cauliflower with tahini, turkey hummus collard-green wraps, slow-roasted Japanese sweet potatoes, and soft peanut-butter banana oat bars with chocolate. The recipes are designed to mix and match throughout the week.

4 servings150 minAmerican

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Ingredients

1 large head cauliflower (Cut into small florets.)
1 egg (Beaten for the egg wash.)
0.5 cup seasoned breadcrumbs
avocado oil spray (For coating the baking sheet and cauliflower; amount unspecified.)
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
1 tsp garlic powder
1 tbsp honey (Used in the cauliflower spice mixture.)
0.25 cup olive oil (Used in the cauliflower spice mixture.)
0.5 lemon lemon juice (Juice of half a lemon.)
salt and pepper (To taste.)
LAV Creamy Tahini Dressing (For drizzling when serving; recipe and amount are not provided.)
chopped parsley (For garnish; amount unspecified.)
5 large collard-green leaves (Use 4–6 leaves; washed and thoroughly dried.)
2 tbsp hummus (Spread over the center of each leaf.)
Dijon mustard (Amount unspecified.)
7 roasted turkey slices (Use 6–8 slices.)
2 slices provolone cheese
1 small cucumber (Cut into thin strips.)
sprouts or microgreens (A handful; amount unspecified.)
0.5 avocado (Sliced.)
3.5 Japanese sweet potatoes (Use 3–4; scrubbed, dried, and halved.)
avocado or olive oil (For lightly rubbing the sweet potatoes; amount unspecified.)
flaky salt (For seasoning; amount unspecified.)
2 ripe bananas (Mashed.)
1 cup creamy peanut butter
0.25 cup honey (For the oat-bar mixture.)
1 tsp vanilla
0.5 cup protein powder (The author used Ballerina Farms chocolate protein powder.)
2 cups rolled oats
1 tsp cinnamon
0.5 tsp baking powder
salt (A pinch.)
0.33 cup chocolate chips or chunks (Fold into the batter, with some extra optionally sprinkled on top.)

Steps

1
For the cauliflower, preheat the oven to 400°F (205°C). Cut the cauliflower into small florets. Beat the egg in a small bowl and place the seasoned breadcrumbs in a shallow dish.
2
Holding each cauliflower floret by its stem, dip it in the beaten egg and then coat it in the breadcrumbs. Place the coated florets on a baking sheet, keeping each piece flat with enough space around it to crisp rather than steam.
3
Roast the cauliflower for 25–35 minutes, until golden and slightly crispy around the edges.
4
In a small bowl, whisk together the olive oil, honey, lemon juice, smoked paprika, cumin, turmeric, and garlic powder.
5
Remove the cauliflower from the oven. Drizzle it with the spice mixture and toss gently to coat each piece.
6
Return the cauliflower to the oven for another 10 minutes, or until extra crispy.
7
Transfer the cauliflower to a storage container and garnish with chopped parsley. Drizzle with tahini dressing when ready to eat.
8
For the wraps, wash and thoroughly dry the collard-green leaves.
9
To blanch the leaves, bring a large pot of water to a boil and add the collards. Boil them for a few minutes, then transfer them to an ice bath to cool. This blanching step is optional but recommended.
10
Dry each leaf and lay it flat. Carefully shave down the thick center stem with a knife.
11
Spread hummus over the center of each leaf. Layer on Dijon mustard, turkey, provolone, avocado, cucumber, sprouts, and any desired extras. Season with salt and pepper.
12
Fold in the sides of each leaf and roll it tightly like a burrito. Slice the wraps in half, or wrap them tightly for grab-and-go lunches. Assembling them on parchment paper and foil is recommended for easier rolling.
13
For the sweet potatoes, preheat the oven to 350°F (175°C). Scrub and dry the potatoes, then slice them in half.
14
Lightly rub the sweet-potato halves with avocado or olive oil and flaky salt. Place them cut-side down on a parchment-lined baking sheet.
15
Roast for about 1 hour, depending on the size of the potatoes. They are ready when the sides begin to caramelize and a fork passes through without much effort.
16
For the oat bars, preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment paper.
17
Mash the bananas in a large bowl. Add the peanut butter, honey, and vanilla, then mix until smooth.
18
Stir in the rolled oats, protein powder, cinnamon, baking powder, and salt.
19
Fold in the chocolate chips or chunks. Spread the mixture evenly in the prepared pan and sprinkle extra chocolate on top if desired.
20
Bake for 25–30 minutes, until the center is set and the edges are lightly golden.
21
Let the bars cool completely before slicing. Store them in the refrigerator for breakfast, snacks, or dessert.

Notes

The tahini dressing is referenced by name but its recipe is not included in the source. Quantities for Dijon mustard, sprouts or microgreens, sweet-potato oil, and several garnishes or seasonings are unspecified. The author suggests topping a sweet potato with avocado and a fried egg for brunch, but does not provide that as part of the sweet-potato recipe.