Meal prep this wholesome, scrumptious, plant-based mixture primarily based on superfoods: white beans, carrots, cauliflower, complete grain sorghum, pistachios, kale, and Mediterranean herbs. In about 45 minutes, you’ll be able to 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 straightforward, budget-friendly, and downright scrumptious.
Swap out the beans for chickpeas, kidney beans, or black-eyed peas, and the sorghum for different complete grains, akin to farro, brown rice, or quinoa to combine it up a bit. And attempt swapping out seasonal veggies, akin 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 functional neatly packaged meal of beneath 500 energy every!
Try my favourite glass meal prep containers (pictured above) right here. They could be microwaved, heated within the oven, saved within the freezer, and washed within the dishwasher. Just pack, seize and go!
Learn the way 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. Just put collectively this easy recipe to make 4 wholesome meals to seize and go for every week of wholesome consuming.
Sorghum:
- 3 cups water
- 1 cup complete grain sorghum, raw
Roasted Vegetables and White Beans:
Add-ons:
- 4 cups child kale
- ½ lemon, sliced into 4 wedges
- ¼ cup roasted pistachios
- Bring 3 cups of water to a boil. Add sorghum, cowl, and simmer over medium for about 45 minutes, till simply tender. Remove from burner. Drain any remaining liquid.
- While sorghum is cooking, put together roasted greens and white beans.
- Preheat oven to 375 F.
- On a baking sheet, prepare 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).
- Mix the seasonings into the greens with tongs (or your fingers) to distribute nicely.
- Place on high rack of the oven and roast for about half-hour, till golden brown and tender. Remove from the oven.
- To meal prep/put together every salad: In a glass rectangular container, prepare 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. Cover and refrigerate for as much as 5 days.
- To serve, squeeze lemon wedge over salad and revel in!
- Prep Time: quarter-hour
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 454
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 78 g
- Fiber: 14 g
- Protein: 19 g
Keywords: 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
Green Goddess Grain Bowl
Shawarma Bulgur Salad Bowl with Black Chickpeas
Blueberry Buckwheat Groats Bowl with Rosemary Balsamic Vinaigrette
Kale Tofu Vegan Bowl with Turmeric Hemp Hearts Topping
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