Roast Once, Eat Three Times

Winter money savers: a Love Food Hate Waste collab

Power bill looking rude lately? We've got you. This easy 3-in-1 meal plan saves you time, cash, and leftovers, all while giving that oven a single run. Roast once, eat thrice. Your belly, your wallet, and the planet will all be giving you a standing ovation.

First things first: Roast all the veggies

Choose your faves! We like a mix of carrots, pumpkin, kūmara, potatoes, parsnip and onion.
Chop them up (no need to be precious), drizzle with oil, add salt and pepper, and roast until caramelised. Boom. Base sorted.

Meal 1: Big bowl of comfort

Scoop those golden roasties into a bowl with fluffy couscous (just boil the jug, easy peasy).
Add hummus, crumbled feta, and crispy chilli.
Yes, it’s that simple. Yes, it’s that good.
Dinner in 10 minutes. Dishes? Practically none.

Meal 2: Wrap it up

Grab a tortilla, chuck in some greens and those leftover roast veggies.
Add spicy mayo (store-bought = no judgement), roll it up, toast it, slice it.
Serve with hummus and pretend you're on a cooking show.
Ideal for next-day lunch or the “I can’t be bothered” dinner.

Meal 3: Souped-up soup

Toss your remaining veggies into a blender with a splash of coconut milk and a little water.
Season with salt and pepper, then heat it up.
Top with a dollop of yoghurt, crispy chilli, sesame seeds and coriander if you’re feeling jazzy.
Cosy, creamy, and basically a wellness retreat in a bowl.

That’s it!
One tray of veggies = three banging meals.
Less power, less waste, less “what’s for dinner?” stress.
More flavour, more savings, more smugness.
You’re officially a leftover legend.