Quick Plant Based Lunches to Prep This Week
Have you always wanted to meal prep, but feel intimidated by it? I was the same way too when I first started. These couple tips help me the most when I’m on a tight schedule!
A couple tips for quickly putting meals together in the morning:
Prep grains, veggies, and proteins at the beginning of the week and halfway through again for freshness.
I always have 1-2 grains in my fridge ready to throw a great bowl together. For this week, try cooking some brown rice and quinoa and store them in an air-tight, half gallon Stasher! I like to do the same with hard-boiled eggs, greens, and sheet-pan veggies.
Organize your fridge and pantry.
This will keep your ingredients in sight. How many times do you go grocery shopping, come home, and think you to yourself you’re out of food? I’ve done it too! An organization system helps a ton.
Use proper storage containers.
Make sure to keep your fresh food, fresh! I love keeping my grains and roasted veggies in Stasher bags, and then toss them in an air-tight glass container in the morning when I’m creating a bowl to take with me.
When you’ve gathered all of your supplies, here’s what to cook this week! All of these recipes taste amazing chilled as well as heated for convenience.
Sweet Potato + Pesto Grain Bowl
- Brown Rice
- Roasted Sweet Potato
- Black beans
- Pesto (My go-to is Trader Joe’s Vegan Kale Pesto)
Make it: Fill your lunch container with a base of brown rice, followed by cubed and roasted sweet potato, avocado, a handful of fresh spinach, black beans, and a dollop of pesto. Shake it up when you’re ready to eat and devour.
Portobello + Red Pepper Quinoa
- Balsamic Portobello
- Roasted Red Pepper
- White Quinoa
- Veggie or Bone Broth
- Massaged Kale
Make it: Cook your quinoa with veggie or bone broth instead of water this week for extra protein and flavor. Top it with marinated balsamic portobello and roasted red pepper, olive oil massaged-kale, and fresh chickpeas.
Peachy Fig Salad
- Olive Oil
- Optional Hard Boiled Egg
Make it: Layer your container with a bed of greens, spring mix is usually my go-to. Add some freshly diced peaches, figs, half of an avocado, one hard-boiled egg, and a side of balsamic and olive oil dressing! Pour on the dressing when you’re ready to eat and shake it up.