5 Meals in 1 Hour!
We all know it’s healthier to eat food you make rather than going out every night. But who has time for all that cooking?
Especially with the busy weeks ahead of Fashion Week, Back to School, and everything else Fall, we’re trying to figure out any way to be healthy but also get things done quickly and easily.
That’s where meal prep comes in. Using only a few ingredients, in under an hour on Sunday night you can make yourself 5 different healthy on the go lunches to get you through the week. You heard us right – under an HOUR!
Check out our 5 delicious meals we’re making this week.
1. Vegetable Quinoa Stew
2. Quinoa Stir Fry
3. Quinoa Salad
4. Burrito Bowl
5. Quinoa and Black Bean Tacos
*For other healthy menu ideas, check out our Healthy Peanut Butter Chocolate Fudge and 2 Ingredient Banana Oat Cookies.
Ingredients
2 cups quinoa
4 ½ cups water
2 zucchini, sliced
2 sweet potatoes, chopped
2 ½ cups tomatoes, chopped
1 bell pepper, chopped
1 cup black beans
1 cup vegetable broth
1/2 cup tofu, cubed
1 1/2 cups arugula
2 corn tortillas
1 avocado, cut into 3, chopped before serving
1 Tbsp lemon juice
1 Tbsp soy sauce
1 Tbsp sriracha
2 Tbsp hot sauce or salsa
sea salt, to taste
freshly ground pepper, to taste
vegetable oil, as needed
Prep
Preheat your oven to 375°.
Line 3 baking sheets with parchment or foil.
Quinoa
Combine your quinoa and water.
Cook as directed either over the stove or with our preferred method – in a rice cooker.
Once the quinoa is cooked, divide it into 5 portions.
Veggies
Place your sliced zucchini and chopped bell pepper on an oiled parchment-lined baking sheet.
Place your chopped sweet potatoes on an oiled parchment-lined baking sheet.
Place your chopped tomatoes on an oiled parchment-lined baking sheet.
Season zucchini, sweet potatoes, tomatoes, and bell peppers as desired with sea salt and freshly ground pepper.
Place the sweet potatoes in the oven to bake.
10 minutes later, place the remaining vegetables in the oven.
Monitor closely and remove the trays once the vegetables are cooked.
Divide the zucchini, bell pepper, and sweet potatoes into 3 equal-sized portions each.
Quinoa Vegetable Stew
In a small pot, combine your vegetable broth, 1 cup cooked tomatoes, one portion of the roasted sweet potatoes, one portion of the roasted zucchini, and one portion of the roasted bell pepper.
Season with sea salt and freshly ground pepper to taste.
Bring to a simmer for 10 minutes.
Pour stew over one portion of the cooked quinoa.
Quinoa Stir Fry
Heat a small pan over medium heat.
Add in vegetable oil then cubed tofu.
Sauté tofu to brown then add in one portion of the roasted zucchini, one portion of the roasted sweet potato, and one portion of the roasted bell pepper.
Add in soy sauce and sriracha and one portion of the cooked quinoa.
Sauté and stir to combine.
Quinoa Salad
In a medium food storage container, combine one portion of the cooked quinoa, ½ cup arugula, ½ cup roasted tomatoes, one portion of the roasted zucchini and one portion of the roasted bell peppers.
Stir to combine.
Add lemon juice and season to taste with sea salt and freshly ground pepper.
Before eating, chop one portion of the avocado to add to the salad.
Burrito Bowl
In a medium food storage container, add one portion of the cooked quinoa.
On top of the quinoa, arrange half of the black beans, one portion of the roasted sweet potatoes, ½ cup roasted tomatoes, and ½ cup arugula.
Before eating, chop one portion of the avocado to add to the bowl then top with your favorite hot sauce.
Quinoa Black Bean Tacos
In a medium storage container, combine one portion of the quinoa, half of the black beans, and ½ cup roasted tomatoes.
Add your favorite hot sauce to the mixture.
When ready to eat, divide the mixture onto the two tortillas.
Top each tortilla with ¼ cup arugula and one portion of the avocado, freshly chopped.
Notes + Serving Tips
Store all meals in the refrigerator for up to 5 days.
Bring one meal each day to work, and reheat in the microwave as desired.
