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.
Prep Time2 minutesmins
Cook Time8 minutesmins
Total Time10 minutesmins
Servings: 1
Ingredients
MONDAY: Lentil Arugula Salad
2cupsarugula
1/2cupcooked quinoa
1/2cupcooked lentils
3/4cuproasted beets
2-4tablespoonssalad dressingI used a red wine vinaigrette from Trader Joe's
TUESDAY: Tempeh Stir-fry
1tablespoongrapeseed or coconut oil
1cupmarinated tempeh cubes
1 1/2cupsfrozen veggies
1tablespoonKorean gochujang red pepper paste
1/4-1/2cupswater
3/4cupcooked brown rice
WEDNESDAY: Harissa Tahini Buddha Bowl
1/2cupcooked quinoa
1/2cooked lentils
1cupor handful raw arugula
3/4cuproasted sweet potatoes
1tablespoonspicy harissa
1tablespoontahini
THURSDAY: Spinach Curry
1cupcurry simmer sauce
1/2cupcooked beans
1/2cuproasted sweet potatoes
1/2cuproasted beets
1cupor a large handful of raw spinach
1/2 -3/4cupcooked brown rice
FRIDAY: Enchiladas
3corn tortillaswarmed in the microwave or on the stove
3/4cupcooked brown rice
1/2cupcooked beans
1cupor a large handful of raw spinach
1cupenchilada sauce
Instructions
MONDAY: Lentil Arugula Salad
Place of the ingredients in a bowl, and toss well. Serve.
TUESDAY: Tempeh Stir-fry
Heat the oil in a skillet on medium heat.
Add the tempeh cubes, and sauté until they are slightly brown, about 2 minutes.
Add the frozen veggies, and continue to sauté until the vegetables are cooked through, about 3 minutes.
Add the gochujang and water, and stir well. Be sure that the gochujang dissolves into the water to make a sauce.
Season to taste with more gochujang, salt, or soy sauce.
Serve over brown rice.
WEDNESDAY: Harissa Tahini Buddha Bowl
Place the quinoa, lentils, arugula, and sweet potato in a bowl/container.
Top with harissa, and drizzle the tahini over the top.
THURSDAY: Spinach Curry
Pour 1 cup of the curry simmer sauce into a skillet or saucepan, and bring it to a simmer.
Add the beans, sweet potatoes, beets, and spinach. Cook for about 8 minutes, or until the spinach is tender.
Serve over brown rice.
FRIDAY: Enchiladas
Fill each warmed corn tortilla with an equal amount of brown rice, beans, and spinach.
Roll them tightly and place into a rectangle storage container. Cover with the enchilada sauce.
Before serving microwave the enchiladas for 2 minutes to warm the ingredients. Serve hot.