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. This roasted vegetable salad is packed with delicious nutritious ingredients that will keep you full longer and enable you to sustain a healthy lifestyle.
Servings: 4 People
Calories: 360kcal
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
Serving: 1serving | Calories: 360kcal | Carbohydrates: 47g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 1023mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1266IU | Vitamin C: 37mg | Calcium: 112mg | Iron: 5mg