
1. Quinoa Salad: Cook quinoa, then mix with diced veggies like cucumber, bell peppers, and cherry tomatoes. Add a dressing of olive oil, lemon juice, and herbs.
2. Chickpea Wraps: Mash chickpeas with avocado, lemon juice, and spices. Spread onto whole wheat wraps and add lettuce, sliced veggies, and hummus.
3. Vegetable Stir-Fry: Sauté mixed vegetables like bell peppers, broccoli, and carrots in soy sauce and garlic. Serve over brown rice or quinoa.
4. Lentil Soup: Cook lentils with vegetable broth, diced tomatoes, onions, carrots, and celery. Season with herbs and spices like thyme and cumin.
5. Black Bean Tacos: Fill corn tortillas with black beans, diced onions, tomatoes, lettuce, and salsa. Top with avocado slices and a squeeze of lime.
6. Roasted Veggie Bowls: Roast a variety of vegetables like sweet potatoes, cauliflower, and Brussels sprouts. Serve over cooked grains like bulgur or farro.
7. Peanut Noodles: Cook whole wheat noodles and toss with a sauce made from peanut butter, soy sauce, garlic, and ginger. Add steamed broccoli and tofu cubes.
8. Chia Seed Pudding: Mix chia seeds with almond milk and a sweetener like maple syrup. Let sit overnight, then top with fresh fruit and nuts in the morning.
9. Sweet Potato & Black Bean Burritos: Wrap cooked sweet potatoes and black beans in whole wheat tortillas. Add salsa, guacamole, and spinach.
10. Veggie Curry: Simmer mixed vegetables like potatoes, carrots, and peas in coconut milk with curry paste and spices. Serve over rice.
These recipes can be made in advance and stored in the fridge for easy reheating throughout the week. Enjoy!
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