Maple Veal and Roasted Root Veggie Bowls
A simple meal-prep bowl with ground veal, roasted carrots and potatoes, and a light maple-mustard drizzle. It is easy to portion, reheats well, and has a cozy Canadian flavor profile.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 1 servings
Ingredients
- 1 g Black Pepper
- 120 g Carrot
- 6 g Dijon mustard
- 1 g Dried Thyme
- 4 g Garlic
- 150 g Ground Veal
- 8 g Maple Syrup
- 10 g Olive oil
- 180 g Potato
- 2 g Salt
- 50 g Yellow Onion
Instructions
- Preheat the oven to 220°C. Cut the potatoes, carrots, and onion into bite-size pieces and place them on a baking tray.
- Drizzle the vegetables with olive oil, add salt, pepper, and thyme, then toss well.
- Spread the vegetables in an even layer and roast for about 25 minutes, stirring once halfway through.
- While the vegetables cook, heat a skillet over medium heat and cook the ground veal with the garlic until browned and fully cooked.
- Stir the maple syrup and Dijon mustard into the veal and cook for 1 more minute to coat evenly.
- Divide the roasted vegetables into meal-prep containers and top with the maple veal mixture.
- Let the bowls cool before sealing and refrigerate for up to 4 days.