Lunch to Prep

75 Pins
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6d
Forbidden Rice & Kimchi Salad with Ginger Almond Dressing | plantbaes
Forbidden Rice & Kimchi Salad with Ginger Almond Dressing (Meal Prep)
High-Protein Zucchini Pesto Bowl | plantbaes
High-Protein Zucchini Pesto Bowl: A vibrant, protein-packed vegan meal with creamy basil sauce, perfect for a nutritious dinner.
This may contain: a white bowl filled with rice and vegetables
0:16
Roasted Veggie Glow Bowls with Golden Tahini Sauce #healthyrecipes #healthyfood #lunchideas
This may contain: a white plate topped with vegetables and grains
0:30
Roasted Vegetable Couscous Salad - Plant Based Cookbook - Vegan Recipes with 30-day Meal Plans
Roasted Vegetable Couscous Salad by @thrivingonplants Serves: 4 Prep: 20 mins Cook: Ingredients 1/2 pumpkin 1 zucchini 1 leek 1 red capsicum 1 red onion 1/4 cauliflower 1 head broccoli 1.5 tbsp olive oil 1/2 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp ground cumin 1 tsp dried oregano Salt & pepper Couscous: 1 cup veggie stock 2 tsp olive oil Pinch of salt 1 cup couscous Other: 1 can lentils, drained & rinsed 1 cup rocket or arugula 1/4 cup fresh parsley, chopped Dressing: 2 tbsp olive oil 2 tbsp lemon juice 1 tbsp balsamic vinegar 2 tsp maple syrup 1 clove garlic 1 tsp Dijon mustard Salt & pepper Method: 1. Preheat oven to 200°C. Line a large baking tray and set aside. 2. In the meantime, prep your veggies and slice up into smaller bite sized pieces.