Roasted Vegetable Salad Meal Prep

Method8 steps

1. 1

   Step 1: Make the dressing first. In a small bowl combine the garlic powder (1/4 tsp), onion powder (1/4 tsp), dill, parsley, salt (1/4 tsp), pepper, tahini (1/4 cup), water (1/4 cup), and lemon juice (3 Tbsp). Stir or whisk until smooth. Refrigerate the dressing as you prepare the rest of the salad.

   Uses 1/4 tsp garlic powder · 1/4 tsp onion powder · 1/2 tsp dried dill · 1/2 tsp dried parsley · 1/4 tsp salt · freshly cracked black pepper, to taste · 1/4 cup tahini · 1/4 cup warm water

2. 2

   Step 2: Begin cooking the quinoa (1 cup). Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a small sauce pot and add 1.75 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 15 minutes.

   Simmer quinoa · 15 minUses 1 cup quinoa · 1 3/4 cups water

3. 3

   Step 3: After letting the quinoa simmer for 15 minutes, turn the heat off and let it rest with the lid in place for five minutes. Empty the cooked quinoa out into a casserole dish, spreading it out to increase the surface area. Refrigerate the dish with the quinoa until you're ready to assemble the meal preps.

   Rest quinoa · 5 minUses cooked quinoa

4. 4

   Step 4: Preheat the oven to 400ºF. Place the grape tomatoes (2 cups) onto a large baking sheet. Slice the onion into 1/4-inch strips. Cut the zucchini (1) and yellow squash (1) into 1/4-inch wide half-rounds. Cut the mushrooms (8 oz) in half. Mix the vegetables together on the baking sheet. If there are too many to fit in a single layer on the baking sheet, divide them between two baking sheets.

   Uses 2 cups grape tomatoes (1 US pint) · 8 oz mushrooms · 1 zucchini · 1 yellow squash · 1 red onion

   
5. 5

   Step 5: Add the olive oil (2 Tbsp), oregano, garlic powder (1/4 tsp), and salt (1/4 tsp) to the vegetables. Use your hands to mix the vegetables and seasoning, until the vegetables are well coated in oil.

   Uses prepared vegetables · 2 Tbsp olive oil · 1 tsp dried oregano · 1/4 tsp garlic powder · 1/4 tsp salt

   
6. 6

   Step 6: Roast the vegetables in the preheated 400ºF oven, stirring every 15 minutes, until the vegetables are browned on the edges. Allow the vegetables to cool for about 10 minutes at room temperature.

   Cool vegetables · 10 minUses seasoned vegetables

   
7. 7

   Step 7: To build four meal-prep bowls, divide the 4 cups spinach between the dishes. Add about 1/2 cup cooked and cooled quinoa to each; reserve any unused cooked quinoa for another use. Divide the roasted vegetables between the four containers, then add 2 Tbsp hummus to each.

   Uses 4 cups fresh spinach · cooled cooked quinoa · cooled roasted vegetables · 1/2 cup hummus

   
8. 8

   Step 8: Divide the dressing between four small dressing containers. Refrigerate the salads and dressing for up to 4 days.

   Uses lemon dill tahini dressing · assembled salad boxes