02/03/2025Bowls and salads - Tofu, legumes and seitan - Stews - Main courses
Meal Prep #2 – 5 Winter Dishes in 1 Hour
Servings
2
Ingredients
Cups
- -tempeh 480 (g)
- -soy sauce or tamari 4 (tbsp)
- -sweet potato 800 (g)
- -neutral oil 3 (tbsp)
- -paprika 1 (tbsp)
- -quinoa 220 (g)
- -basmati rice 240 (g)
- -broccoli 1
- -cooked black beans 520 (g)
- -onion 1
- -Crushed tomatoes 800 (mL)
- -cooked corn 120 (g)
- -chili flakes
Green Goddess Sauce
- -vegan mayonnaise 125 (mL)
- -soy cream 125 (mL)
- -fresh tarragon 4 (stalk)
- -lemon juice 2 (tbsp)
To add to your meals
- -wheat or corn tortilla 4
- -mixed salad greens 2 (handful)
- -tortilla chips
- -vegan grated cheese 40 (g)
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Steps
- Preheat the oven to 205°C (400°F).
- Peel the sweet potatoes and slice them. Arrange them on a baking sheet with a drizzle of oil, salt, and paprika. Roast in the oven for 30 minutes.
- Meanwhile, cut the broccoli into small florets and steam them for 12 minutes.
- Prepare the chili: peel and chop the onion. Heat a drizzle of oil in a pot and sauté the onion until softened. Add the black beans, corn, a bit of paprika, and chili flakes. Let it sizzle for a few minutes, then add the crushed tomatoes. Cover and simmer for 25 minutes.
- Take the sweet potatoes out of the oven and push them to one side of the baking sheet. On the other side, add the torn tempeh pieces with soy sauce (or tamari or teriyaki sauce). Return to the oven and bake for another 10 minutes.
- Cook the quinoa and rice separately in two pots of water.
- In a blender, prepare the sauce: blend all the ingredients together, then transfer to a glass jar and set aside.
- Everything’s ready! You can store everything in 6 separate containers: the quinoa, rice, chili, sweet potatoes, broccoli, and tempeh. Here’s how I assemble my plates!
- Monday: Tempeh bowl with sweet potatoes, broccoli, quinoa, and Green Goddess sauce.
- Tuesday: Enchiladas! Fill the 4 wheat or corn tortillas with chili and place them in a baking dish. Add a bit more chili on top and sprinkle with vegan shredded cheese. Bake for 15 minutes at 180°C (355°F).
- Wednesday: Rice bowl with mesclun, tempeh, sweet potatoes, broccoli, and Green Goddess sauce.
- Thursday: Classic chili served over rice with tortilla chips on the side!
- Friday: Mexican soup! Combine the leftover chili and quinoa in a pot with 500 mL (2 cups) of water. Once it boils, serve in bowls with a dollop of soy sour cream!
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Meal Prep #2 – 5 Winter Dishes in 1 Hour
For: 2 serv.Difficulty: EasyPreparation: 25 minCooking: 35 min
Ingredients
- -tempeh 480 (g)
- -soy sauce or tamari 4 (tbsp)
- -sweet potato 800 (g)
- -neutral oil 3 (tbsp)
- -paprika 1 (tbsp)
- -quinoa 220 (g)
- -basmati rice 240 (g)
- -broccoli 1
- -cooked black beans 520 (g)
- -onion 1
- -Crushed tomatoes 800 (mL)
- -cooked corn 120 (g)
- -chili flakes
Green Goddess Sauce
- -vegan mayonnaise 125 (mL)
- -soy cream 125 (mL)
- -fresh tarragon 4 (stalk)
- -lemon juice 2 (tbsp)
To add to your meals
- -wheat or corn tortilla 4
- -mixed salad greens 2 (handful)
- -tortilla chips
- -vegan grated cheese 40 (g)
Steps
Steps
- Preheat the oven to 205°C (400°F).
- Peel the sweet potatoes and slice them. Arrange them on a baking sheet with a drizzle of oil, salt, and paprika. Roast in the oven for 30 minutes.
- Meanwhile, cut the broccoli into small florets and steam them for 12 minutes.
- Prepare the chili: peel and chop the onion. Heat a drizzle of oil in a pot and sauté the onion until softened. Add the black beans, corn, a bit of paprika, and chili flakes. Let it sizzle for a few minutes, then add the crushed tomatoes. Cover and simmer for 25 minutes.
- Take the sweet potatoes out of the oven and push them to one side of the baking sheet. On the other side, add the torn tempeh pieces with soy sauce (or tamari or teriyaki sauce). Return to the oven and bake for another 10 minutes.
- Cook the quinoa and rice separately in two pots of water.
- In a blender, prepare the sauce: blend all the ingredients together, then transfer to a glass jar and set aside.
- Everything’s ready! You can store everything in 6 separate containers: the quinoa, rice, chili, sweet potatoes, broccoli, and tempeh. Here’s how I assemble my plates!
- Monday: Tempeh bowl with sweet potatoes, broccoli, quinoa, and Green Goddess sauce.
- Tuesday: Enchiladas! Fill the 4 wheat or corn tortillas with chili and place them in a baking dish. Add a bit more chili on top and sprinkle with vegan shredded cheese. Bake for 15 minutes at 180°C (355°F).
- Wednesday: Rice bowl with mesclun, tempeh, sweet potatoes, broccoli, and Green Goddess sauce.
- Thursday: Classic chili served over rice with tortilla chips on the side!
- Friday: Mexican soup! Combine the leftover chili and quinoa in a pot with 500 mL (2 cups) of water. Once it boils, serve in bowls with a dollop of soy sour cream!