Or as Chris calls them “Panda Bowls”. Most of my meal preps end up transforming through the week. Maybe I should call them “Butterfly Salads” since they truly change based on what I have on hand and what needs to be eaten.
Salad 1: Saute all veggies and stir in with beans and quinoa.
1 cup Quinoa cooked – 1 cup quinoa to 2 cups water: bring to boil, stir, cover and simmer for 20 minutes, remove from heat and let sit 5 minutes covered before fluffing with a fork.
1 can of Black Beans
1 Bell Pepper – chopped
1 Medium Zucchini – I like quartering the zucchini then slicing so they look like little triangles.
1 Onion + 3 Garlic Cloves – chopped (do I really have to tell you to chop them)?
Salad 2: Curried Carrot Slaw with Chickpeas
Dressing: 2 Tablespoons Tahini + 1 Tablespoon each of Coarse Ground Mustard, Honey, Curry Powder and Apple Cider Vinegar.
Juice of a Lemon
2 cups Shredded Carrot
1 can Chickpeas
Salad 3: By the end of the week I mixed the 2 salads together and threw it ALL on top a chopped head of romaine with avocado. It was healthy, quick and delicious!
Salad 4: This week I’m having once again the carrot slaw, but this time with zucchini, lentils and bell pepper. Same same, but different! I even put it in Paratha and made Indian style tacos!