Meal-Prep: Rainbow Salad


Meal prep this colorful lunch to keep you going all week long.


No-cook recipe!

Prep time: 5 minutes

Serving size: 1

Created by: Alice, Wellory Nutritionist


Great source of…

✓Protein

✓Fiber

✓Monounsaturated fat

✓ Vitamins and minerals

✓ Antioxidants


Ingredients:

  • 3 big handfuls of salad greens (kale, spinach, mixed greens)

  • 1/2 cup cherry tomatoes

  • 1/2 bell pepper

  • 1/2 cup sliced beets

  • 1/2 small cucumber

  • 1/2 roasted sweet potato (cubed)

  • 1/2 cup black beans or chickpeas

  • 2 tbsp pumpkin or sunflower seeds

  • 1 tbsp olive oil

  • 1 lemon

  • Salt and pepper


Steps:

  1. Line a tupperware container with paper towel to absorb moisture and keep veggies crisp

  2. Chop vegetables and add to salad

  3. Add pre-prepped sweet potato cubes, black beans and seeds

  4. When ready to eat, slip paper out from bottom of container and add olive oil and lemon dressing

  5. Cover tupperware with lid, mix within container to coat with dressing

  6. Salt and pepper to taste and enjoy!


Tips:

  • Optional additions: tofu, quinoa, hard-boiled egg, avocado, grilled chicken, tuna

  • Swap out any vegetables for what you have on hand!

  • Prep up to 3 days ahead of time to keep fresh

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