Meal Prep NOURISH Salad

Ingredients (roasted vegetables):

• 3 - 4 sweet potatoes, peeled and chopped 

• 4 cups brussels sprouts, trimmed and halved

• 1 medium cauliflower, chopped into small florets 

• 1 large red onion, peeled and chopped

• 2 large bell peppers, seeded and chopped

Ingredients (seasoning):

• 1/4 cup extra-virgin olive oil

• 1 fresh squeezed lemon juice + zest

• 1 tablespoon garlic powder

• Salt and pepper, to taste

• Cinnamon & curry powder (for sweet potatoes only)

Ingredients (grain): 

• 2 cups uncooked quinoa, buckwheat or couscous (choose one)

Ingredients (fresh vegetables): 

• 1 medium cucumber, chopped

• 1 medium bunch green onions, chopped

• 2 cups grape tomatoes

Ingredients (salad): 

• 4 - 6 cups kale, chopped

• Ripe avocados

• Cooked beans or lentils

• Nuts and seeds (I use hemp hearts and roasted pepitas)

Directions:

1. Preheat the oven to 400°F and line two extra-large rimmed baking sheets with parchment paper. 

2. Divide the chopped, “to-be-roasted” veggies onto the baking sheets. 

3. Combine the seasoning ingredients together and brush ALL the vegetables with it. 

4. Sprinkle ONLY the sweet potatoes with cinnamon and curry powder (very lightly).

5. Roast the veggies for 30 to 40 minutes until fork tender. 

6. While the veggies are roasting, add the grain to a large pot and cook as per the package instructions.

7. Wash and chop the cucumber, green onions, tomatoes, kale.

8. Remove the roasted veggies from the oven. Once mostly cool, transfer all of the veggies and grain into containers, seal with airtight lids, and place into the fridge for up to 4 days. 

Directions to make the salad:

1. To make the salad: Add a couple generous handfuls of chopped kale to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the greens until coated. Top with spoonful’s of your prepped food. 

2. Add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds. 

3. Keep the salad flavours interesting by changing up the toppings each day.

Ingredients (dressing): 

• ⅓ cup tahini

• ¼ cup lemon juice

• ⅓ cup water

• 2 garlic cloves, peeled

• ¼ tsp cumin

• ¼ tsp sea salt

• ⅛ tsp freshly ground black pepper.

   

Directions: 

1. Place all of the ingredients into a high speed blender and blitz until smooth.

2. Taste. Add in more salt and pepper if desired.

3. Check the consistency. If you would like it to be runnier then add more water.

4. Serve immediately and keep any remaining dressing in an airtight container in the fridge.