Not the best picture, I know. This meal prep Sunday was quick, very simple, and I’m really excited for the meals that came out of it!
For breakfast, I have (not pictured) banana almond granola with raisins that I’ll add blueberries and almond milk to when I go to work in the morning.
For lunch, I made 5 containers of black bean potato bowls, which consists of just mixed greens topped with roasted sweet and regular potatoes, and a black bean, onion, red pepper, and salsa mix on top. Delicious!
Dinner, the large container in the back, will be some of this veggie stir fry! The veggies in this dish are so colorful, I made a pot of brown rice (like 3 cups worth) and water-sauteed onion and red pepper until soft, then added frozen broccoli, spinach, and carrots. I added some sesame seeds and pepper to the mix, then Bragg’s Liquid aminos (a natural soy sauce substitute)
That’s it, I also have some clementines and almonds to snack on if I get hungry! See the grocery list and meal prep instructions below!
Frozen veggies (broccoli, spinach, carrots, etc.)
1 red pepper
4 potatoes – 2 sweet, 2 regular
Bragg’s Liquid mains
Heat oven to 400, while it’s warming up slice potatoes into thin slices, then place onto non-stick mat on a baking sheet and bake for about 10 minutes each side.
Meanwhile, boil 1 cup of water and dates, then cover and heat for 10 minutes.
In a non-stick pan, water-sautee onion and red pepper. When soft, add in black beans, spices, and salsa.
In 5 containers, lay some mixed greens down. When the potatoes are done, layer them on top, then the black bean mix. Put oven on 275 degrees.
Once water is boiled and thrown into blender, cook brown rice according to directions in same pot.
Meanwhile, throw dates, water, bananas, and salt into blender and blend until creamy. Mix with oats and almonds, then bake for 40 minutes, stirring every 10 minutes.
Put stir fry into a large container, put granola into mason jars.