Lately I’ve been constructing meals around a core of roasted vegetables, particularly sweet potatoes and cherry tomatoes, some kind of easy protein, and various grains boiled in my rice cooker. Quinoa seems like an obvious pairing with sweet potatoes for some reason, but I’ve also been experimenting with millet.
Thanks to Adam Ragusea for his recent video on tiny tomatoes which inspired me to roast cherry tomatoes and fresh garlic.