Go Back
Print
oven roasted pork curry curried potatoes veggies

Pork & Curried Veggie Meal Prep Bowls

This super flavorful meal prep features oven roasted pork chops, crispy potatoes, and a deliciously dreamy curry sauce. Low cost & paleo approved!

Course Lunch, Main Course, Meal Prep
Cuisine American, Indian
Keyword broccoli, cauliflower, curry, pork, potatoes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 5
Author Paige Harris

Ingredients

For the Potatoes

  • 2 lbs organic russet potatoes
  • 1 spray olive oil
  • sea salt, pepper, curry powder, & smoked paprika to taste

For the Pork

  • 5 4 oz boneless skinless pork chops
  • 1 spray olive oil
  • sea salt & pepper to taste

For the Veggies

  • 2 12 oz bags of frozen veggies (I used a cauliflower & broccoli mix)
  • curry powder, ground ginger, turmeric, cayenne, sea salt, & garlic powder to taste

For the Sauce

  • 3 Tbsp tahini
  • 1 Tbsp fresh lemon juice
  • 2-3 Tbsp warm water to thin the sauce
  • 1/2 tsp curry powder
  • 1/4 tsp garlic powder
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • 1/4 tsp sea salt

Instructions

To make the potatoes:

  1. Preheat your oven to 400 degrees F and line a sheet pan with parchment paper.

  2. Wash and cube your potatoes, but leave the skins on so you get all of those nutrients! Spray them with olive oil and season with salt, pepper, curry powder, and smoked paprika.

  3. Put tray in the oven and bake for 20 minutes. When the timer goes off, take the tray out and mix. Place in the oven for 20 more minutes or until crispy. Divide into 5 containers.

To make the pork chops:

  1. Once the potatoes are in the oven for their first 20 minutes, prepare the pork. Line a second tray with parchment. Spray each pork chop with olive oil and salt and pepper both sides.

  2. Add the pork chops to the oven when you toss the potatoes and bake them for 20 minutes.

  3. Remove and wait until cool enough to cube and divide into 5 containers.

To make the veggies:

  1. Place 1 bag of frozen veggies into a microwave safe bowl and add ~3 Tbsp of water. Cover with a plate.

  2. Microwave for 4 minutes. Empty the bowl into a larger mixing bowl and repeat with the second bag.

  3. Once all of the veggies are microwaved, toss them in the bigger mixing bowl along with curry powder, ginger, turmeric, cayenne, salt, and garlic powder. Divide among the 5 containers.

To make the sauce:

  1. Mix all of the ingredients together in a bowl until smooth and drizzle over the top of each container. I ended up with a little more than 1 Tbsp per meal, but feel free to double and make more if you'd like!

Recipe Notes

*  When it's time to eat, simply heat your container up in the microwave for 2 minutes and stir to get all of the sauce dispersed. Delish!