Summertime . . . gorgeous sunny days spent outside! All day if you are lucky. But what do you do when the day is through? Returning home with hungry and tired kids? And most certainly, you are tired too. The last thing you may wish to do is start cooking dinner . . . at least, I am not a fan of this sort of drama. Hearing the moans . . . I am starving!! Really, have you ever starved?
I am a huge fan of preparation . . . cause a little goes a long way. And an even bigger fan of easy! No need for complications at the end of the day.
So since it is another sunny day . . . pitas to the rescue! Just warm them up in an oven and let the assembly begin. The fun part is that your kids get to stuff their own . . . and you too! It is as simple as filling a salad bowl with a bag of spring greens, opening up a container of hummus & olives, putting out a cutting board with fresh veggies, add in cheese if you like . . . the options are endless. For me, the key to returning home late after a long day playing in the sun is to have options that are immediate, fresh, tasty and healthy. I also do food prep work in the morning like slicing up raw veggies to put in containers, roasting veggies to have on hand, cooking grains to add into meals. It makes everything easier!
Here is a recent dish I made and stuffed into pitas just the other night. The easy part was that everything was made prior to dinnertime, so once again it was just laying it all out on the table and everyone helped themselves. I am telling you, prepping dinner is the secret to sanity when you have hungry mouths to feed! And kids love making their own dinner!
Roasted Sweet Potatoes & Chickpeas with Cilantro & Lime
3 medium sweet potatoes, diced
1/2 cup cooked chickpeas (I used organic jarred; rinsed & drained)
2 tablespoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
fresh ground pepper
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
handful of fresh cilantro, chopped
Preheat oven to 425F/220C
Line a baking sheet with parchment paper.
Cut sweet potatoes into a fairly uniform dice, place in bowl with oil, garlic, salt, pepper, coriander, cumin and turmeric. Toss evenly and scatter on baking sheet in single layer.
Roast for about 20 to 25 minutes then add cooked chickpeas for an additional 10 more minutes or until a bit of caramelization has happened.
* I place them in a container and allow them to stay at room temperature.
When ready to eat, I add fresh cilantro and the juice from 1/2 a lime.
*Make a lime mayo . . . super easy. Just add the juice from the other half of lime to some mayo and add in zest!
Stuff your warm pita and add a salad on the side too! It will taste so good . . . and the relaxation of having a meal in the summer sun will make it taste that much better!
To enjoying a summertime meal stress free . . . one stuffed pita at a time! Hugs, M.