1) Sweet Potato And Black Bean Meal
A healthy and delicious vegan meal prep lunch recipe!
- 1 large sweet potato, peeled and cubed
- 2 teaspoons olive oil, or oil of choice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cups dried quinoa, or your favorite grain
- 1 (15 ounce) can black beans, drained and rinsed (1 1/2 cups)
- 2-4 cups favorite salad greens*
- Sliced avocado for serving, if desired
Cilantro Lime Pesto:
- 2 cup baby spinach leaves
- 1 cup cilantro leaves
- 1/4 cup chopped walnuts, or your favorite nut
- 3 tablespoons nutritional yeast
- Juice of 1 lime
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 cup olive oil
- Pre-heat oven to 375 degrees F. On a large sheet pan, toss together the sweet potato, olive oil and spices. Bake sweet potato until fork tender, about 35 minutes.
- Cook quinoa according to package directions.
- Add all pesto ingredients to a food processor, or blender, and blend until combined.
- Assemble bowls: I like to use glass meal prep containers, but you could also use plastic. In each container add 1/4 of the quinoa, 1/4 of the sweet potatoes, 1/3 cup of black beans, 1 large spoonful of pesto (you may have some leftover) and a handful of greens (1/2-1 cup)*.
- For serving: I like to add some avocado and drizzle some liquid aminos over.
*If using a non-hearty salad green, like mixed greens, you will want to add that on the morning of, rather than when prepping all the bowls. If the greens aren’t super hearty they may get wilted over the course of 4 days.
2) Lemon Pepper Sheet Pan Salmon
- 16 oz salmon cut into four portions
- 12 oz green beans ends trimmed
- 1 bunch asparagus ends trimmed
- 1 lemon sliced into rounds
- 1 tablespoon olive oil
- 1 1/2 tablespoons of lemon herb seasoning
Lemon Dill Yogurt
- 3/4 cup yogurt
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/2 teaspoon dill
- 1 tablespoon lemon zest
Heat oven to 425°F.
Toss green beans and asparagus with olive oil and 1 tablespoon of lemon herb seasoning.
Arrange on a large sheet pan with lemon slices. You may need a second sheet pan.
Add the salmon fillet portions, and sprinkle with the remaining ½ tablespoon of lemon herb seasoning. Arrange a couple of lemon slices on top of salmon.
Bake for 12-15 minutes, until salmon is cooked through.
Stir together the lemon dill yogurt ingredients and spoon over salmon and veggies.
To prep ahead:Chop the veggies and store in an airtight container with the lemon slices. You can toss them in the olive oil and herb seasoning up to 3 days ahead.
Salmon may also be stored in the fridge with the herb seasoning sprinkled on top for up to 3 days (check the best before date on your salmon before doing this though!).
Stir together the yogurt ingredients and store in the fridge for up to a week.
When you’re ready to cook, spread everything out on the sheet pan and cook for 12-15 minutes at 425°F.
3) Southwestern Salad With Creamy Cilantro Lime Dressing
- 7-8 cups greens, I used 1/2 curly kale and 1/2 romaine lettuce
- 1 large sweet potato, diced
- 1 (15 ounce) can Simple Truth black beans, drained and rinsed
- 1 (15 ounce) can Simple Truth sweet corn, drained and rinsed
- 1 large avocado, diced
- 1 cup diced tomatoes
- 1/3 cup roasted peptias
- 1/4 cup chopped red onion
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
CREAMY CILANTRO LIME DRESSING:
- 1 1/2 cups raw cashews, soaked overnight or boiled for 30 minutes
- 1 cup Silk Unsweetened Cashew Milk
- 1/4 cup fresh lime juice
- 1 tsp lime zest
- 1 small bunch cilantro, about 3/4 cups
- 2 cloves garlic, minced
- 2 tbsp nutritional yeast
- 1 tsp ground cumin
- 1 1/4 tsp salt
- Pre-heat oven to 375 degrees Fahrenheit. On a large baking sheet toss together the sweet potato, olive oil, salt and pepper. Roast sweet potato until fork tender, about 30 minutes.
- Add all dressing ingredients into a powerful blender and blend until creamy, 1-2 minutes. Set aside until needed.
- In a large bowl mix together the greens, sweet potato and remaining salad ingredients. Serve salad and dress each serving individually.
If making ahead for lunches all week, leave out the avocado until day of eating. Dressing will stay good in the refrigerator for up to 6 days in an air tight container.