dressing, Lunch, Meal prep, Recipes

Roasted Veggie Meal Prep with Tahini Dressing

 

If I don’t prep my lunches, then I don’t eat well.  My body is not nourished because I’m not eating anything that is good for me.

Anyone like cooked mushrooms like I do or is it just me?

Tips and Tricks:

I made a rice and quinoa mixture from Aldi’s as my grain.  So simple and yummy!  I had some left over from my prepping so I gave some to my Hubby for his soup that he was eating.  He loved the rice/quinoa mixture.  However you can use any grain you have at your house.

You can customize the recipe.  I used zucchini, bell peppers, mushrooms, and onions.  You could use asparagus, carrots, or broccoli.

I used 21 Seasoning Salute from Trader Joe’s as the seasoning.  You could use your favorite seasoning blend or Italian seasoning instead of the 21 Seasoning salute.

I made Tahini dressing to go over my bowl once I warmed it up at school.  Yummy!  You can use the dressing or your favorite dressing.

Recipe:

20180408_153014_HDR

Roasted Veggie Meal Prep

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. Extra virgin olive oil
  • ½ c. sliced mushrooms
  • ½ c. sliced zucchini
  • 2 bell peppers, sliced
  • 1 sm. Onion, diced or ½ lrg. Onion, diced
  • 1 to 2 Tbsp. 21 seasoning salute or Italian seasoning
  • 1 c. cooked quinoa or rice

Directions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut up the veggies.  Place in a mixing bowl.
  3. Drizzle with oil.  Sprinkle the seasoning over the veggie.  Toss to coat.
  4. Place on a cookie sheet in a single layer.
  5. Roast in the oven for 30 minutes or until veggies are softened.
  6. Remove from the oven.
  7. Once cooled, place ¼ c. of the quinoa and rice in a storage container.  Top with ¼ of the roasted veggie mixture.  Continue until you have made 4 containers of the roasted veggie and rice/quinoa.
  8. Use within 4 days.

Tahini Dressing

  • Servings: 4
  • Difficulty: extremely easy
  • Print

Ingredients

  • ¼ c. tahini
  • ¼ c. water
  • 2 & ½ Tbsp. lemon juice
  • 2 Tbsp. soy sauce or coconut aminos
  • 1 Tbsp. honey
  • 1 garlic clove, minced or 1 tsp. garlic powder
  • ½ tsp. salt
  • 1/8 tsp. chili powder

Directions

  1. Place all the ingredients in a blender jar or Mason jar.
  2. Blend until combine or shake the jar (with the lid on) until contents are combined.
  3. Store in the fridge for up to a week.

Happy eating,
Traci

2 thoughts on “Roasted Veggie Meal Prep with Tahini Dressing”

Please leave me a message so I know you came and visited.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.