Vegan Meal Prep | Back to School Lunch Ideas
 
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These recipes are for 1 meal with 1 serving. Simply double them if you want to make enough for lunch and dinner or make more per person. The base ingredient recipes (above) are for 2 servings so you will not have to double them.
Author:
Serves: 1
Ingredients
MONDAY: Lentil Arugula Salad
  • 2 cups arugula
  • ½ cup cooked quinoa
  • ½ cup cooked lentils
  • ¾ cup roasted beets
  • 2-4 tablespoons salad dressing (I used a red wine vinaigrette from Trader Joe's)
TUESDAY: Tempeh Stir-fry
  • 1 tablespoon grapeseed or coconut oil
  • 1 cup marinated tempeh cubes
  • 1½ cups frozen veggies
  • 1 tablespoon Korean gochujang red pepper paste
  • ¼-1/2 cups water
  • ¾ cup cooked brown rice
WEDNESDAY: Harissa Tahini Buddha Bowl
  • ½ cup cooked quinoa
  • ½ cooked lentils
  • 1 cup or handful raw arugula
  • ¾ cup roasted sweet potatoes
  • 1 tablespoon spicy harissa
  • 1 tablespoon tahini
THURSDAY: Spinach Curry
  • 1 cup curry simmer sauce
  • ½ cup cooked beans
  • ½ cup roasted sweet potatoes
  • ½ cup roasted beets
  • 1 cup or a large handful of raw spinach
  • ½ -3/4 cup cooked brown rice
FRIDAY: Enchiladas
  • 3 corn tortillas, warmed in the microwave or on the stove
  • ¾ cup cooked brown rice
  • ½ cup cooked beans
  • 1 cup or a large handful of raw spinach
  • 1 cup enchilada sauce
Instructions
MONDAY: Lentil Arugula Salad
  1. Place of the ingredients in a bowl, and toss well. Serve.
TUESDAY: Tempeh Stir-fry
  1. Heat the oil in a skillet on medium heat.
  2. Add the tempeh cubes, and sauté until they are slightly brown, about 2 minutes.
  3. Add the frozen veggies, and continue to sauté until the vegetables are cooked through, about 3 minutes.
  4. Add the gochujang and water, and stir well. Be sure that the gochujang dissolves into the water to make a sauce.
  5. Season to taste with more gochujang, salt, or soy sauce.
  6. Serve over brown rice.
WEDNESDAY: Harissa Tahini Buddha Bowl
  1. Place the quinoa, lentils, arugula, and sweet potato in a bowl/container.
  2. Top with harissa, and drizzle the tahini over the top.
THURSDAY: Spinach Curry
  1. Pour 1 cup of the curry simmer sauce into a skillet or saucepan, and bring it to a simmer.
  2. Add the beans, sweet potatoes, beets, and spinach. Cook for about 8 minutes, or until the spinach is tender.
  3. Serve over brown rice.
FRIDAY: Enchiladas
  1. Fill each warmed corn tortilla with an equal amount of brown rice, beans, and spinach.
  2. Roll them tightly and place into a rectangle storage container. Cover with the enchilada sauce.
  3. Before serving microwave the enchiladas for 2 minutes to warm the ingredients. Serve hot.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2017/09/back-school-lunch-ideas-vegan-meal-prep.html