Saladsbudgetbytes5.0
Roasted Vegetable Salad Meal Prep
These Roasted Vegetable Salad Meal Prep boxes are an easy, no-reheat, plan-ahead lunch option that will help you get your daily vegetables!
👥 4 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●sauce pot
- ●casserole dish
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Make the dressing first. In a small bowl combine the garlic powder, onion powder, dill, parsley, salt, pepper, tahini, water, and lemon juice. Stir or whisk until smooth. Refrigerate the dressing as you prepare the rest of the salad.
cup warm water ($0.00)1/4water ($0.00)1.75 cupslemon juice ($0.09)3 Tbsp
2
Begin cooking the quinoa. Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a small sauce pot and add 1.75 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for ⏱️ 15 minutes.
quinoa ($1.20)1 cupcup warm water ($0.00)1/4water ($0.00)1.75 cups
3
After letting the quinoa simmer for ⏱️ 15 minutes, turn the heat off and let it rest with the lid in place for five minutes. Empty the cooked quinoa out into a casserole dish, spreading it out to increase the surface area. Refrigerate the dish with the quinoa until you're ready to assemble the meal preps.
quinoa ($1.20)1 cup
4
Preheat the oven to 400ºF. Place the grape tomatoes onto a large baking sheet. Slice the onion into 1/4-inch strips. Cut the zucchini and yellow squash into 1/4-inch wide half-rounds. Cut the mushrooms in half. Mix the vegetables together on the baking sheet. If there are too many to fit in a single layer on the baking sheet, divide them between two baking sheets.
zucchini ($0.95)1yellow squash ($0.56)1
5
Add the olive oil, oregano, garlic powder, and salt to the vegetables. Use your hands to mix the vegetables and seasoning, until the vegetables are well coated in oil.
olive oil ($0.32)2 Tbspdried oregano ($0.10)1 tsp
6
Roast the vegetables in the preheated 400ºF oven, stirring every ⏱️ 15 minutes, until the vegetables are browned on the edges. Allow the vegetables to cool for about ⏱️ 10 minutes at room temperature.
7
To build the meal prep bowls, place one heaping cup of spinach in each dish. Add 1/2 cup of the cooked and cooled quinoa on top of the spinach. Divide the roasted vegetables between the four containers, then add 2 Tbsp hummus to each dish.
fresh spinach ($2.15)4 cupsquinoa ($1.20)1 cup
8
Divide the dressing between four small dressing containers. Refrigerate the salads and dressing for up to 4 days.
Nutrition Facts
calories
395.3 kcal
fat Content
20.03 g
serving Size
1 Serving
fiber Content
12.08 g
sodium Content
468.95 mg
protein Content
16 g
carbohydrate Content
52.28 g
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