There are so many good dinner recipes that you can turn into this ritual type of meal. The act of chopping vegetables, putting things in a pot one after another in order of how they cook, hearing the sizzle of roasting, having the whole house smell lovely - it's all a great experience. Any stew or soup is perfect for this, or you could make a one-pan roast like the one below.

Make the most of cooking this meal by using the cooking time to your advantage. While you wait for the roasting to be done, clean up the counter-tops, do the dishes, load the dishwasher, or clear off your table. If the cleanup is quick and you have extra time, maybe prep your meals for tomorrow, make dessert, or just chill with a magazine or book. By actively spending your "wait" time, the dishes don't pile up and you won't be left with the headache in the morning. And don't forget to put music or a podcast/audiobook on in the background, it can make a huge difference in how you move through your kitchen.

This dish is super versatile - you can pair it with some pre-prepped grains in the fridge, drizzle a sauce on top, and you can use up all your about-to-go-bad ingredients in the fridge. It's our favorite go-to dinner.

3-4 cups fresh veggies (we used onion, bell pepper, and cabbage)

1-2 cups potatoes (can substitute in the finished dish for grains) 1 cup cooked beans (we used chickpeas) 1 tbsp melted coconut oil or olive oil 1 tsp each onion powder, garlic powder, and smoked paprika salt & pepper

4 cups hearty greens (we used kale) 2 cloves garlic, minced 2 tbsp unsweetened non-dairy milk 1/2 tsp bouillon paste or crumbled bouillon cube

1. Heat your oven to 375°F. Wash, peel, and chop your veggies (and potatoes, if using.) Place all but the beans in a large mixing bowl and stir to coat in the spices and oil. Pour out onto a baking sheet and roast for 30 minutes, shaking the pan every ten or so minutes to prevent sticking.

2. At the 30 minute mark, add in the chickpeas and shake them into the pan to coat with the oil and spices already there. Let them roast with the rest, and get started on your greens.

3. Tear the greens into bite-size pieces, discarding the thick stem. Place them in a sauté pan with the rest of the ingredients, cover, and keep the heat at medium low. Shake the pan every few minutes to prevent burning/sticking. When the greens are wilted and tender (about 10 minutes) turn the heat off and keep the lid on.

4. Your veg is done when you can stick a fork into the heartiest ingredients (the potatoes, here) and it goes through easily. Pour into a bowl along with some greens and enjoy!