Meal prep this wholesome, scrumptious, plant-based mixture based mostly on superfoods: white beans, carrots, cauliflower, entire grain sorghum, pistachios, kale, and Mediterranean herbs. In about 45 minutes, you possibly can meal prep 4 plant-based, gluten-free entrée salads for a complete week of wholesome consuming! This nutrition-packed meal prep salad recipe for Mediterranean Vegan Meal Prep is simple, budget-friendly, and downright scrumptious.
Swap out the beans for chickpeas, kidney beans, or black-eyed peas, and the sorghum for different entire grains, corresponding to farro, brown rice, or quinoa to combine it up a bit. And check out swapping out seasonal veggies, corresponding to brussels sprouts, summer season squash, eggplant, and candy potatoes to maintain it recent. This utterly plant-based gluten-free excessive protein meal prep recipe actually packs within the plant proteins (19 grams every), slow-digesting carbs, fiber (14 grams!) nutritional vitamins, minerals, phytochemicals and wholesome fat—multi function neatly packaged meal of underneath 500 energy every!
Strive my favourite glass meal prep containers (pictured above) right here. They are often microwaved, heated within the oven, saved within the freezer, and washed within the dishwasher. Simply pack, seize and go!
Learn to make this recipe in my video right here.
Description
This straightforward, gluten-free Mediterranean Vegan Meal Prep recipe is filled with protein, fiber, and a ton of vitamins to energy your day. Simply put collectively this easy recipe to make 4 wholesome meals to seize and go for per week of wholesome consuming.
Sorghum:
- 3 cups water
- 1 cup entire grain sorghum, raw
Roasted Greens and White Beans:
Add-ons:
- 4 cups child kale
- ½ lemon, sliced into 4 wedges
- ¼ cup roasted pistachios
- Deliver 3 cups of water to a boil. Add sorghum, cowl, and simmer over medium for about 45 minutes, till simply tender. Take away from burner. Drain any remaining liquid.
- Whereas sorghum is cooking, put together roasted greens and white beans.
- Preheat oven to 375 F.
- On a baking sheet, organize a skinny layer in vertical sections of: carrots slices, inexperienced bell pepper slices, purple onion slices, white beans, and cauliflower florets.
- Drizzle olive oil and lemon juice evenly over the greens.
- Sprinkle the greens evenly with: oregano, garlic powder, parsley, rosemary, black pepper, and sea salt (if desired).
- Combine the seasonings into the greens with tongs (or your palms) to distribute properly.
- Place on high rack of the oven and roast for about half-hour, till golden brown and tender. Take away from the oven.
- To meal prep/put together every salad: In a glass rectangular container, organize kale, and high with one-fourth of the cooked sorghum and one-fourth of the roasted greens and white beans. Garnish with roasted pistachios. Add a lemon wedge. Cowl and refrigerate for as much as 5 days.
- To serve, squeeze lemon wedge over salad and luxuriate in!
- Prep Time: quarter-hour
- Cook dinner Time: 45 minutes
- Class: Dinner
- Delicacies: American
Diet
- Serving Measurement: 1 serving
- Energy: 454
- Sugar: 6 g
- Sodium: 80 mg
- Fats: 11 g
- Saturated Fats: 2 g
- Carbohydrates: 78 g
- Fiber: 14 g
- Protein: 19 g
Key phrases: meal prep, vegan meal prep, meal prep containers, excessive protein meal prep, meal prep salad
For different nice meal prep recipes, try the next:
Black Beans and Rice Vegan Bowl
Mediterranean Bowl with Edamame and Quinoa
Moroccan Chickpea Sorghum Bowl
Inexperienced Goddess Grain Bowl
Shawarma Bulgur Salad Bowl with Black Chickpeas
Blueberry Buckwheat Groats Bowl with Rosemary Balsamic French dressing
Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
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