Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In a skillet, heat oil over medium heat.
2. 7073699 Upgrade to a paid membership 97921 to unlock all instructions 27591
3. 690797 Upgrade to a paid membership 2790 to unlock all instructions 79217
4. 9707065 Upgrade to a paid membership 13352 to unlock all instructions 78615
5. 2023173 Upgrade to a paid membership 76792 to unlock all instructions 54147
6. 9290631 Upgrade to a paid membership 44967 to unlock all instructions 41280
7. 8957450 Upgrade to a paid membership 41429 to unlock all instructions 72721
8. 9273428 Upgrade to a paid membership 96297 to unlock all instructions 28032
9. 1164097 Upgrade to a paid membership 60158 to unlock all instructions 18553
10. 6681862 Upgrade to a paid membership 32312 to unlock all instructions 7023

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 3132335 Upgrade to a paid membership 20091 to unlock all instructions 52410

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. In a skillet, heat oil over medium heat.
2. Cook sweet potatoes until lightly browned and slightly soft.
3. Add onions, carrots, and garlic. Cook for 10 minutes.
4. Meanwhile, in a bowl, combine ginger, vinegar, soy sauce, and olive oil #2.
5. Add to potato mixture and turn heat to high.
6. Cook for 2 minutes and then add kale.
7. Cook just until kale begins to wilt. Remove from heat.
8. Add orzo and chickpeas. Gently fold to combine.
9. Place in an 8 x8 baking dish and top with Parmesan cheese.
10. Bake at 350F for 15 minutes.