Recipe courtesy of The Tastemade Kitchen

1 Day Vegan Meal Prep

Meal prep your way into healthier eating with this easy 1-day full healthy meal plan. And yes, they're all in jars!
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 1 serving
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Ingredients

Sesame Ginger Instant Noodles:

1 clove garlic, minced

1/2 teaspoon minced fresh ginger 

1 1/2 tablespoons low-sodium soy sauce 

1/2 teaspoon sesame oil 

1/4 teaspoon crushed red pepper flakes 

1 cup shredded red cabbage 

2 green onions, sliced 

2 tablespoons cilantro leaves 

1/2 cup sliced mushrooms 

1 carrot, grated 

1/2 red bell pepper, sliced 

2 zucchini, spiralized 

2 to 3 cups boiling hot water, for serving 

Sliced Apple and Peanut Butter:

1 apple, sliced

1 tablespoon lemon juice 

1 1/2 tablespoons peanut butter 

1 tablespoon dark chocolate chips 

Quinoa and Greens Buddha Bowl:

1 cup cooked quinoa

1/2 cucumber, diced 

1 cup chickpeas, drained and rinsed 

1/2 cup grape tomatoes, halved 

2 tablespoons hummus 

1 tablespoon hemp hearts 

4 cups mixed baby greens 

Berry Chia Seed Parfait:

1/4 cup chia seeds

1 cup almond milk 

1 tablespoon pure maple syrup 

1/4 teaspoon vanilla extract 

1/2 cup fresh strawberries, finely chopped, plus more for topping 

1/2 cup fresh blueberries, plus more for topping 

1 teaspoon coconut sugar 

1/4 teaspoon lemon zest  

Directions

Special equipment:
1-quart mason jars
  1. For the sesame ginger noodles: In a 1-quart mason jar, add the garlic, ginger, soy sauce, sesame oil, crushed red pepper flakes, shredded red cabbage, green onions, cilantro, mushrooms, carrot, bell pepper and then top off with the zucchini noodles, leaving some room for the water.
  2. When ready to serve, add the boiling water to the jar, cover and allow to sit for 5 minutes. Remove the lid and enjoy. 
  3. For the apple and peanut butter: Toss the apples with the lemon juice, then add to the bottom of a 1-quart mason jar. Add the peanut butter to a small cup and then add to the jar. Sprinkle the chocolate chops over the peanut butter. Seal tightly and refrigerate for up to 4 days. 
  4. For the buddha bowl: In a 1 quart-mason jar, add the cooked quinoa, cucumber, chickpeas, tomato, hummus and hemp hearts, and then fill the rest of the space with the mixed baby greens. Seal tightly and refrigerate for up to 4 days. 
  5. For the berry chia seed parfait: To make the chia pudding, add the chia seeds, almond milk, maple syrup and vanilla extract to a medium bowl, whisking to combine. Cover the bowl with plastic wrap and transfer to the refrigerator. Let sit overnight, or for at least 3 to 4 hours. 
  6. Add the chopped strawberries, blueberries, coconut sugar and lemon zest to a small bowl, stirring and mashing to combine. Store in the refrigerator, covered with plastic wrap, until ready to assemble.  
  7. To serve, whisk the chia pudding to break up any lumps. Add the crushed berry mixture to the bottom of 1-quart mason jar or bowl. Top with the chia pudding. Top with additional fresh blueberries and strawberries. 
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