Roasted Vegetable Salad Meal Prep Recipe
Incorporating vegetables into my diet takes daily effort. This meal prep recipe is one way to ensure I eat my vegetables.
How to eat the salad
This specific salad is best eaten cold since warming it would make the spinach wilt but if you prefer it warm then you can go ahead and warm it.
What are your other options?
You can always use other vegetables to give the salad your preferred flavor. Other suitable veggies include asparagus, eggplant, and bell peppers.
For the dressing, you can also use a yogurt-based Greek salad dressing or a green goddess dressing.
If you want to experiment with toppings, use pita bread, Kalamata olives, fresh parsley, or feta cheese.
Here is how you can prepare your roasted vegetable salad for meal prep.
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Roasted Vegetable Salad Meal Prep Recipe
Ingredients
Lemon dill tahini dressing ingredients
¼ cup of tahini
¼ cup of warm water
1/1 teaspoon of garlic powder
¼ teaspoon of salt
¼ teaspoon of onion powder
½ teaspoon of dried parsley
½ teaspoon of dried dill
Freshly cracked pepper
3 tablespoons of lemon juice
Quinoa ingredients
1 cup of quinoa
2 cups of water
Roasted vegetable ingredients
1 sliced red onion
1 chopped zucchini
1 yellow squash
1 pint of grape tomatoes
8 oz. mushrooms cut in half
1 teaspoon of dried oregano
¼ teaspoon of salt
¼ teaspoon of garlic powder
2 tablespoons of olive oil
Other ingredients
½ cup of hummus
4 cups of fresh spinach
INSTRUCTIONS
For the dressing
In a bowl, combine the ¼ cup of tahini, ¼ cup warm water, garlic powder, salt, onion powder, and dried parsley, a teaspoon of dried dill, freshly cracked pepper, and 3 tablespoons of lemon juice.
Whisk the ingredients together until they are fully combined and the mixture is smooth.
Cover the dressing and refrigerate as you prepare the rest of the salad.
For the quinoa
Rinse the quinoa in a wire mesh and sieve. Place it in a saucepot and add the two cups of water.
Cover the saucepot with a lid and turn the heat on high. Bring it to boil. Once it boils, turn the heat to low and let it simmer for 15 minutes.
Turn off the heat and let the quinoa rest with the lid in place for 5 minutes.
Empty the quinoa into a casserole dish and spread it out on the dish to increase the surface area.
Refrigerate the quinoa until you are ready to assemble the meal preps.
For the roasted vegetables
Preheat the oven to 400 degrees Fahrenheit. Place the grape tomatoes on a large baking sheet and add the sliced onion, zucchini, and yellow squash.
Add the mushrooms and mix the vegetables together on the baking sheet.
Add the oregano, olive oil, salt, and garlic powder. Mix using your hands until the vegetables are well coated in oil.
Roast the vegetables in the oven until they are browned on the edges. Allow the vegetables to cool down for 10 minutes.
To assemble
Place one cup of spinach in each meal prep container. Add ½ cup of the quinoa and then top it with the roasted vegetables.
Add 2 tablespoons of hummus to each container then top with the dressing.
Refrigerate for up to 4 days.