5 Easy Mealprep Ideas: Fall Edition

1. Roasted Carrots, Beets & Quinoa salad

Ingredients

• 1-2 beets, diced

• 3 carrots

• 1 cup of quinoa

• garlic

• olive oil

• onion powder

• cumin

• salt + pepper, to taste

Directions

1. Preheat oven to 400°F.

2. Cook Quinoa (1 cup quinoa + 2 cups of veggie broth or water, cover and let simmer for 2 minutes)

3. In a baking sheet, drop the chopped carrots and beets. Mix in olive oil, onion powder, garlic, cumin, paprika and salt + pepper, to taste.

4. Bake for 20 minutes. Broil for 7-10 minutes.

5. Once ready, mix quinoa, carrots and beets together. Enjoy!

2. Cauliflower fried rice

4. Greek Salad Bowl

Ingredients

• 1/2 bunch of lacinato kale, chopped

• 1-2 cucumber, diced

• 1/4 cup tomatoes, halved

• Diced Olives (I love mixing castelvetrano and kalamata olives)

• 1/2 bunch cilantro, finely chopped

• parsley, chopped

• 1/4 cup of chickpeas

• 1juice of 1 lemon

• 1/4 cup red onion, diced

• Splash of balsamic vinegar

• 3 tbsp olive oil

• salt + pepper to taste

Directions

1. To assemble the bowl, add the chopped kale to a large serving bowl and top with all ingredients. Enjoy!

4. vegan chicken salad sandwich

5. vegan tabbouleh salad

INGREDIENTS

• 1 cup of cooked quinoa

• 2 tomatoes, chopped

• 1 clove of garlic, minced

• 2 bunches of parsley, finely chopped (i prefer Italian flat leaf but curly works too)

• 1 cucumber, chopped

• 1/2 bunch of mint, finely chopped

• 1/2 bunch of cilantro, finely chopped

• 1/4 cup red onion, chopped

• 3-4 tbsp lime juice

• 3 tbsp Olive oil

• Salt + black pepper to taste
  
  

DIRECTIONS

1. In a large serving bowl, mix in all ingredients. Easy!