Thanks to busy lives, more and more of us are spending less time preparing our evening meals – down from 34 minutes in 2021 to 31 minutes in 2024[1] – and as a result, looking for quick and easy options.
Which is why Discover Great Veg has shared 5 recipes to help you get ahead when it comes to serving up meals that deliver on taste, while reducing the time spent in the kitchen.
Making the most of your time spent cooking, by preparing dishes that you can freeze the leftovers of to enjoy later, or for lunch the next day, are just a couple of ways you can get ahead when it comes to meal prep.
So, if you are always busy after work or when the kids get home from school, why not spend a few minutes prepping first thing, so you have a meal ready to cook as soon as you get home. Or maybe you’re looking for easy inspiration to make the most of fridge leftovers? For all of this and more try one or more of these deliciously easy recipes below.
- Chicken and Kale Chilli – This super satisfying recipe makes four portions, meaning you can ‘get ahead’ by storing any leftovers in the fridge or freezer to enjoy later
- Moroccan Roasted Veg with bulgar wheat – Spend just ten minutes prepping this dish ready to pop in the oven when you get home. Enjoy on its own, or with other fridge leftovers
- Kale Pasta Sauce – Save some portions of this super speedy sauce ready to enjoy for lunch or dinner later in the week
- Green Veg & Feta Tabbouleh – Rustle up this veg-packed dish in just 15 minutes and ‘get ahead’ by storing some in the fridge for a quick and nutritious lunchtime option
- Mediterranean soup with Cavolo Nero – Easy to prepare and ready in just 10 minutes, store portions of this soup in the fridge to enjoy with bread for a simple yet delicious lunch.
Each recipe can be prepped in 15 minutes or less and is made with our favourite leafy greens, kale and cavolo nero – so not only do they taste great, but are packed with lots of nutritional goodness.
Chicken and Kale Chilli
Prep: 15 minutes
Cook: 30 minutes
Serves 4
- 1 tbsp oil
- 1 leek, sliced
- 1 clove garlic, chopped
- 2 tsp chilli powder
- 1 tsp ground cumin
- 500g minced chicken or turkey
- 2 tbsp tomato puree
- 400g can chopped tomatoes
- 400g can black beans, drained and rinsed
- 250g bag kale
- 1 ripe avocado, diced
- Soured cream and cooked rice to serve
Heat the oil in a large saucepan and fry the leek and garlic for 1 minute. Add the spices and then the minced chicken and fry until browned.
Add the tomato puree, chopped tomatoes along with ½ can of water and the beans. Cover and simmer for 20 minutes.
Meanwhile, cook the kale in boiling water for 3-4 minutes, drain well then stir into the chilli. Season to taste.
Serve topped with avocado, a spoonful of soured cream on a bed of rice.
Moroccan Roasted and Vegetables with Bulgar Wheat
Prep: 10 minutes
Cook: 25-30 minutes
Serves 4
2 tbsp toasted sesame oil
- 1 tbsp balsamic vinegar
- 1 tbsp tahini 20g
- 1 tbsp harissa paste 20g
- 1 carrot, cut into small chunks 100g
- 1 red onion, cut into wedges 150g
- 600g butternut squash, peeled and cut into small chunks
- 200g pack Cavolo Nero
- 50g pine nuts, toasted
- 150g bulgur wheat
Natural yogurt to serve
Preheat the oven to 200oC, gas mark 6.
Mix together the oil, vinegar, tahini, harissa and 2 tbsp water and season.
Mix the vegetables together on a large baking tray with the pine nuts, toss in the dressing and bake for 25-30 minutes, stirring halfway, until tender.
While the vegetables are cooking, cook the bulgur wheat according to pack instructions, drain and set aside.
Toss the grains into the vegetables. Serve with a dollop of natural yogurt.
Green Kale Pasta Sauce
Prep: 10 minutes
Cook: 10 minutes
Serves 4
500g pasta
- 1 tbsp olive oil
- 280g kale
- 3 cloves of garlic, chopped
- 3 tbsp. water
- 90g grated parmesan
- 240ml vegetable stock
- 180g low fat cream cheese
Cook the pasta according to packet instructions.
Meanwhile, in a medium saucepan heat the oil over a medium heat. Add the kale and garlic and fry for about 1-2 minutes, until the leaves start to wilt a little then add the water and keep stirring for a further couple of minutes.
Transfer the kale and garlic to a food processor and blend for a few minutes then add the grated parmesan, vegetable stock and cream cheese. Blend at full speed until you have a bright green and creamy texture.
Stir this in to your cooked pasta then warm through gently before serving.
Green Veg & Feta Tabbouleh
Prep: 15 minutes
Cook: 5 minutes
Serves 4
- 200g bulgar wheat
- 250ml chicken stock
- 250g pack kale (or spinach)
- 4 tomatoes, diced
- 25g pack parsley, chopped
- 200g pack feta, crumbled
- 75g pomegranate seeds
- Zest and juice of 1 lemon
Bring the bulgar wheat and stock to a simmer and cook for 2-3 minutes, covered. Remove from the heat and keep covered until cool slightly.
Meanwhile, cook the kale in boiling water for 5 minutes, drain well and roughly chop.
Mix the kale into the bulgar wheat along with the remaining ingredients and season to taste. Serve warm or chilled.
Mediterranean Soup with Cavolo Nero
Prep:10 minutes
Cook: 15 minutes
Serves 4
- 1 tbsp olive oil
- 1 onion, chopped
- 1 red pepper, diced
- 1 litre vegetable stock
- 400g tin chopped tomatoes
- 410g tin cannellini beans, drained and washed
- 200g cavolo nero, shredded
Heat the oil in a large saucepan and fry the onion and pepper for 4-5 minutes.
Add the remaining ingredients and season.
Bring to the boil, simmer covered for 6-8 minutes
Serve with warm crusty bread.