Make a sweet potato pizza crust and cashew-miso sauce.
This is part of our Meal Plan initiative, where we curate five enticing, nutritious recipes to streamline your weeknight dinners. We provide prep tips, shopping lists that minimize waste, and ideas for leftovers. With sustainability in mind, we're featuring meatless Mondays.
Fall produce like kale and sweet potato feature heavily in this week's lineup. Monday, you'll pair them in a salad pizza with a sweet potato-oat crust and a topping of baby kale, Parmesan, lemon zest, and almonds. A versatile cashew-miso sauce gets drizzled over Tuesday's stir-fried shrimp, while Wednesday is a quick, protein-packed dish of crisp sweet potato, rotisserie chicken, arugula, and sesame. On Thursday, go (very) green with Brussels sprouts, broccoli, and kale and enjoy a Friday night dinner of grilled pork chops flavored with rosemary and sage.
Bring leftovers Wednesday and Friday.
Buy in bulk:
You'll use kale, sweet potato, broccoli, ginger, and soy multiple times this week.
Cut up multiple sweet potatoes on Monday, so they're already prepped for Wednesday's meal.
Shred an entire rotisserie chicken on Wednesday; use some of it for dinner that evening and add the rest to Thursday's salad for protein.