Spicy Peanut Vermicelli With Sheet Pan Veggies

Michael Kerr • 19 April 2020

Yield	Prep Time	Cook Time
4-6 Servings	20 Minutes	30 Minutes

Ingredients:

1 pack (454g) Rice vermicelli noodles
227g Cremini mushrooms, sliced
15 Brussels sprouts, halved
1 small sweet potato, cubed (1/2 inch x 1/2 inch)
1/2 Spanish onion, diced

Spicy Peanut Sauce Ingredients:

1/2 cup natural peanut butter
1/4 cup low-sodium soy sauce or Bragg’s liquid aminos
2 tbsp sesame oil
2 cloves garlic, finely diced
1-2 tsp chili garlic sauce
1 tbsp sriracha
1/4-1/2 cup water as needed

Directions:

Preheat oven to 425 F. Chop all veggies and place on two parchment paper-lined baking sheets
Season veggies with olive oil, salt, pepper, garlic and onion powder
Roast veggies for 25-30 minutes, flipping halfway
In a large pot, prepare rice vermicelli per package instructions (soak in boiling water for approximately 5-minutes)
Prepare the spicy peanut sauce: whisk all ingredients in a small bowl. Add additional water as necessary to thin sauce out
Toss rice vermicelli noodles in peanut sauce
Serve noodles with a healthy portion of roasted veggies. Top with crushed peanuts!

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Instant Pot Dal

by Michael Kerr • 19 April 2020

Every Sunday, I take time to prep our lunches for the upcoming week. I find it a massive pain in the ass every single week. I find it challenging to think of new ideas for meals I want to eat for an entire week, that keep well, and are tasty and delicious. But if I don’t meal prep, I regret it for the entire week. So (almost) no matter what, I get it done. This is one of my favourite meal prep recipes. It’s quick and easy, keeps well all week long and provides tons of fiber. My favourite kind of recipe!