MEAL PREP WITH ME | healthy, plant-based, easy

Start by making a batch of granola with 5 ingredients: oats, sliced almonds, coconut flakes, melted coconut oil, and maple syrup.

Add oats to a bowl, followed by sliced almonds and shredded coconut.

Pour in melted coconut oil and maple syrup, then mix everything together with a spoon.

Spread the mixture evenly on a parchment-lined baking sheet.

Bake in the oven at 350°F for 18 minutes, mixing halfway through.

Once done, let the granola cool and store it in glass jars with screw-on bamboo lids.

Next, prepare chia pudding by pouring non-dairy milk into a mason jar.

Add maple syrup and vanilla extract to the milk, then add chia seeds and mix well.

Let the mixture sit for 5 minutes, then stir again to ensure chia seeds gel properly.

Refrigerate the chia pudding overnight for it to set, yielding about three servings.

For the chickpea salad, rinse and drain chickpeas, then mash them lightly in a bowl.

Add chopped celery, chopped red onion, vegan mayo, salt, and pepper to the mashed chickpeas and mix well.

Store the chickpea salad in the fridge until ready to use for lunch.

To make no-bake peanut butter and date energy bites, combine ground flax seed meal, dates, peanut butter, hemp seeds, oats, vanilla extract, cinnamon, salt, and mini chocolate chips in a food processor.

Process until the mixture starts to come together, adding water as needed to achieve the right consistency.

Scoop out about 1 tablespoon of the mixture, roll into balls, and place in a container.

Store the energy bites in the fridge for a quick snack.

Prepare the black bean, sweet potato, and brown rice mixture by microwaving two sweet potatoes for 6 minutes each, then removing the flesh and cutting it into cubes.

Sauté chopped onion, garlic, and red bell pepper in a pan until soft.

Add the sweet potato cubes, black beans, and cooked brown rice to the sautéed veggies, along with spices (paprika and cajun) and mix well.

Equipment Needed

Spice Level:

Dietary