Incorporating vegetables into my diet takes daily effort. This meal prep recipe is one way to ensure I eat my vegetables. Meal prepping has numerous benefits, let's have a look at them.
This was inspired by my Teriyaki Chicken and Broccoli-Meal Prep Recipe on this site and pairs well with this amazing sidedish Hummus Recipe.
Meal prep can help with weight control
These super tasty meal prep boxes are quite easy to make. They are healthy and make a great lunch for the entire week. Meal prepping allows you to measure required portions.
You will be microwaving the required portion only, you are not faced with the temptation of a second helping. If you are counting calories, this is good for you.
You also get to use organically grown foods because you are in control of the source of your ingredients.
Reduces the stress of deciding what to make
Any home chef knows how you can easily run out of options for what to eat! Meal prepping has made me a hero as I always have a dish with food in the fridge.
When your favorite food joint is shut down for some reason, prepared meals will always save the day.
It saves on time
When I have prepared the meals, I can have them for either lunch or dinner without having to go through the trouble of cooking.
I simply pop the container into the microwave and voila, lunch or dinner is ready. I love having them in the fridge especially when I’m sure I’ll have busy work ahead.
You will ultimately save money
Many times I am tempted to pass by a food joint when my mind remembers that my freezer has no prepared meals.
Meal prepping will definitely make you frugal. This recipe is delicious and you will look forward to the next time you have it.
WHAT YOU NEED AND SUBSTITUTIONS
Quinoa
Quinoa is a side dish in this meal prep recipe. It is rich in protein and low in glycemic index keeping you fuller for a longer time. Quinoa is gluten and wheat-free, it is packed with vitamins and minerals.
Quinoa takes a short time to prepare as well. If you want to experiment with other toppings, use pita bread, Kalamata olives, fresh parsley, or feta cheese.
Vegetables
We used tangy onions, fresh zucchini and squash, earthy mushrooms, and fresh spinach.
Squash and zucchini are sweet and fleshy, blending perfectly with tangy onions and fruity tomatoes.
Vegetables are good as they are very low in calories and rich in fiber nutrients you need for a healthy body.
Lemon, dill, tahini dressing
I love tahini! Made from sesame, these small-sized grains have a distinct nutty and earthy flavor.
Lemon’s acidic flavor and dill’s fresh grassy flavor make the Tahini dressing very irresistible.
Hummus
Hummus is one of my favorite side dishes. Made from nutritious, protein-packed chickpeas, hummus will be a vital component in this meal prep recipe.
How you can prepare your roasted vegetable salad for meal prep.
How to make the Tahini dressing.
In a bowl, combine the ¼ cup of tahini, ¼ cup warm water, garlic powder, salt, onion powder, 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. To substitute the dressing, you can also use a yogurt-based Greek salad dressing or a green goddess dressing.
How to make the quinoa.
Rinse the quinoa in a sieve. Place it in a saucepan and add the two cups of water with a dash of salt.
Cover the saucepot with a lid and turn the heat on high. Bring it to a 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.
How to make 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 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!
This is the fun part now!
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.
FAQ Roasted Vegetable Salad Meal Prep
What is the best way of eating 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.
Expert Tip
To flavor your vegetables perfectly, once you’ve seasoned the vegetables, let them sit in a covered container.
This marination allows the seasoning to get absorbed by the vegetables. The overall taste will be greatly enhanced.
Related Posts
If you tried this Roasted Vegetable Salad Meal Prep Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Roasted Vegetable Salad Meal Prep Recipe
Ingredients
- ¼ cup Tahini
- ¼ cup Warm water
- 1 tsp. Garlic powder
- ¼ tsp. Salt
- ¼ tsp. onion powder
- ½ tsp. dried parsley
- ½ tsp. dried dill
- 1 Pepper Freshly cracked
Quinoa Ingredients
- 1 cups Quinoa
- 2 cups Water
Roasted Vegetable Ingredients
- 1 Red onion sliced
- 1 zucchini chopped
- 1 Yellow squash
- 1 pint Grape tomatoes
- 8 Oz. Mushrooms cut in half
- 1 tsp. Dried oregano
- ¼ tsp. Salt
- ¼ tsp. Garlic powder
- 2 tsp. Olive oil
Other Ingredients
- ½ cup Hummus
- 4 cups Fresh Spinach
Instructions
For the dressing
- In a bowl, combine the ¼ cup oftahini, ¼ cup warm water, garlic powder, salt, onion powder, dried parsley, ateaspoon of dried dill, freshly cracked pepper, and 3 tablespoons of lemonjuice.
- 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 saucepan and add the two cups of water.
- Cover the saucepan with a lid and turn the heat on high. Bring it to a 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 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.
Video
Nutrition
