Are you looking for delicious plant-based meal prep ideas that will streamline your week and nourish your body? Look no further than these 5 easy and tasty recipes from AddM3. Each dish is packed with wholesome ingredients, vibrant flavors, and plenty of nutrition to keep you energized throughout the day.
Recipe 1: Quinoa Salad with Chickpeas, Tomatoes, and Basil
- Ingredients:
- Cooked quinoa
- Chickpeas
- Cherry tomatoes
- Fresh basil leaves
- Garlic clove
- Red wine vinegar
- Olive oil
- Directions:
- In a large bowl, combine cooked quinoa, drained chickpeas, halved cherry tomatoes, chopped fresh basil leaves.
- In a small bowl or jar with lid, whisk together minced garlic clove , red wine vinegar , olive oil to make dressing.
- Pour the dressing over salad; stir well to coat all evenly.
- Serve immediately or chill until ready to serve.
Cooking time: around20 minutes
Pro-tips:
* You can cook the quinoa in advance for even quicker meal prep.
* Add some sliced avocado or roasted sweet potatoes for extra flavor and nutrition.
Seasoning options:
Sprinkle some freshly cracked black pepper on top before serving.
Add one of our recommended tools to make this recipe – Glass Mixing Bowl Set
Recipe2 : Lentil Shepherd’s Pie
-
Ingredients:
- Brown lentils
- Onion
- Carrot
- Celery stalks
- Tomato paste
* Potatoes (preferably Yukon gold)
* Vegan butter/margarine
*Non-dairy milk
*Garlic powder
-
Directions:
- Preheat oven to 400F (200C).
- In a large saucepan, bring water and lentils to boil over high heat for about 20 minutes or until the lentils are completely tender.
- Meanwhile, sauté onions, carrots ,and celery stalks with a bit of oil in another pan over medium-high heat until softened.
- Add tomato paste and stir briefly then add the cooked lentils; mix well all together.
5.Cook peeled potatoes in boiling water for around15-20 minutes
Drain cooked potatoes and mash them properly with vegan butter/margarine, non-dairy milk and garlic powder .
6.Transfer the lentil mixture into an oven-safe dish followed by mashed potatoes.
Bake it for around30 minutes or until golden on top.
Cooking time: around60 minutes
Pro-tips:
* You can use leftover mashed potatoes instead of making them from scratch.
* For added flavor, try topping with some shredded vegan cheese before baking.
Seasoning options:
Add some dried thyme or rosemary to the mashed potato mixture.
Add one of our recommended tools to make this recipe – Vegetable Peeler
Recipe3 : Sweet Potato & Black Bean Enchiladas
-
Ingredients:
- Sweet potato
- Black beans
- Red onion
- Garlic clove
- Chili powder
* Dried oregano
*Corn tortillas
*Salsa
-
Directions:
Sweet Potato Filling:
Mix diced sweet potato chunks in chili powder,salt,and black pepper sheet . Roast the mixture until tender and golden around20-25 minutes
Enchiladas:
-
Preheat oven to 375F (190C).
- In a pan, sauté diced red onion, minced garlic clove with oil over medium heat until tender.
- Add black beans and cooked sweet potato chunks into the onion mixture.Mix well all together
4.Place the corn tortillas on your working surface and divide filling evenly between them.
Roll up each enchilada tightly then transfer to baking sheet sprayed with cooking spray.
*5.Pour salsa on top of enchiladas
Bake it for around25 minutes or until heated through.
Cooking time: around50-55 minutes
Pro-tips:
* Top with avocado slices, chopped cilantro, or vegan sour cream before serving.
* Make extra filling and freeze for future meals.
Seasoning options:
Sprinkle some nutritional yeast on top before serving.
Add one of our recommended tools to make this recipe – Baking Sheet
Recipe4 : One-Pot Spicy Vegetable Rice
-
Ingredients:
- Rice
- Carrots
- Bell peppers
- Tomato paste
*Vegetable broth
*Soy sauce *
*Hot sauce*
-
Directions:
Combine uncooked rice ,diced carrots ,bell peppers in a large pot .
Mix vegetable broth, tomato paste,soy sauce,and hot sauce separate bowl/jar . Pour it onto rice mixture . Stir well
Simmer covered over medium-low heat for about18-20 minutes or until rice is ready.
Cooking time: around30 minutes
Pro-tips:
* Use leftover veggies that need to be used up or try adding other vegetables like zucchini or broccoli.
* Top with some crushed peanuts or cashews before serving.
Seasoning options:
Add some cumin, coriander, and smoked paprika for extra flavor.
Add one of our recommended tools to make this recipe – Dutch Oven
Recipe5 : Mini Freezer-Ready Vegan Meatballs
-
Ingredients:
- Cooked lentils
- Rolled oats
*Almond flour
*Garlic powder *
*Dried rosemary*
-
Directions:
Meatball Mixture:
In a large mixing bowl mix the cooked lentils , rolled oats, almond flour ,garlic powder , dried rosemary . Mash everything together until well combined.
Form mixture into mini-sized balls
Place the meatballs onto parchment-lined baking sheet. Put it inside your freezer for around1-2 hours.
Transfer frozen meatballs to an airtight container or baggy and put them back to freeze.
When ready to use, defrost in fridge overnight then bake 15 minutes at 375F (190C).
Cooking time: around20 minutes
Pro-tips:
* Make sure the lentils are fully cooled before mixing with other ingredients or they will become too soft and mushy.
* Serve with marinara sauce over spaghetti or make a vegan meatball sub sandwich.
Seasoning options:
Add some red pepper flakes or Italian seasoning blend for added spice.
Recommended Tools:
* Glass Mixing Bowl Set
* Vegetable Peeler
* Baking Sheet
* Dutch Oven
To sum up: These plant-powered meal prep recipes from AddM3 offer delicious and nutritious options for easy weeknight dinners. From a protein-packed quinoa salad to savory lentil shepherd’s pie, there is something for everyone in this meal prep lineup. Use our pro-tips and seasoning suggestions to customize each dish to your liking, and consider investing in some of our recommended tools to make cooking even easier. Happy prepping!
FAQs
Sure! Here are three frequently asked questions with answers for the AddM3 blog post titled ‘5 Plant-Powered Meal Prep Recipes for an Easy Week Ahead’:
Q: How long do these meal prep recipes last in the fridge?
A: The longevity of each recipe varies, but most can be stored in airtight containers in the fridge for up to five days. Some of the components, such as roasted vegetables or cooked grains, may need to be kept separate and reheated before serving.
Q: Can I freeze any of these meal prep recipes?
A: Yes, many of these plant-based meal prep recipes can be frozen for longer storage. For example, the Chickpea Salad is freezer-friendly if you omit the avocado and add it fresh just before eating. Be sure to label your freezer containers with the contents and date so you know what’s inside.
Q: Can I customize these plant-powered meal prep recipes to my taste preferences?
A: Absolutely! These meal prep ideas are meant to inspire you and offer a starting point – feel free to swap in ingredients or adjust seasonings based on your personal taste preferences. You could also make substitutions based on what ingredients you already have on hand or what’s available at your local grocery store or farmer’s market.
I hope this helps!
