Meal Prep Lunch Ideas

Meal prep for the week!

I love making salads with grains because they are good for days in an airtight containers.

Here is what I normally do for lunch:

Plateful of greens, like arugula, spinach, kale…

Vegan protein, which is 1/2 cup of grains or beans, such as buckwheat groats, farro, spelt berries, quinoa, brown rice, edamame, black beans, garbanzo…

Handful of at least 3 different veggies, like red cabbage, cucumbers, tomatoes, radish, carrots, zucchini, sweet potatoes, mushrooms…

Sometimes fresh fruits like pomegranate, strawberries, mango…

Some healthy fats such as avocados, nuts, seeds…

I also love to add some fresh herbs like cilantro, parsley, basil…

Finishing with homemade salad dressing, that normally includes lemon and/or vinegar, tahini and/or olive oil, miso or another natural sweetener such maple syrup, herbs, spices and salt.

I stored my salads in glass containers with a piece of paper towel to absorb excess moisture. It helps keep the salad fresh and crispy, and or mason jars (when it’s ready to serve, I dump it in a bed of greens or keep in the jar if I want to bring somewhere else with me.