30 Healthy Meal Prep Recipes
Meal prepping is a great way to save time and money while ensuring you have healthy meals throughout the week. This collection of 30 healthy meal prep recipes includes a variety of breakfast, lunch, dinner, and snack recipes that are easy to make and full of flavor. All of these recipes are packed with nutritious ingredients and can be prepped ahead of time for a stress-free week.
Ingredients
– 2 cups cooked quinoa
– 2 cups cooked brown rice
– 2 cups cooked lentils
– 2 cups cooked black beans
– 2 cups cooked chickpeas
– 2 cups cooked farro
– 2 cups cooked barley
– 2 cups cooked bulgur
– 2 cups cooked wheat berries
– 2 cups cooked wild rice
– 2 cups cooked freekeh
– 2 cups cooked millet
– 2 cups cooked amaranth
– 2 cups cooked spelt
– 2 cups cooked buckwheat
– 2 cups cooked couscous
– 2 cups cooked split peas
– 2 cups cooked black-eyed peas
– 2 cups cooked cannellini beans
– 2 cups cooked navy beans
– 2 cups cooked kidney beans
– 2 cups cooked adzuki beans
– 2 cups cooked pinto beans
– 2 cups cooked green lentils
– 2 cups cooked red lentils
– 2 cups cooked split mung beans
– 2 cups cooked edamame
– 2 cups cooked tofu
– 2 cups cooked tempeh
– 2 cups cooked seitan
– 2 cups cooked textured vegetable protein
– 2 cups cooked jackfruit
– 2 cups cooked mushrooms
Instructions
1. Preheat oven to 375°F.
2. Spread quinoa, brown rice, lentils, black beans, chickpeas, farro, barley, bulgur, wheat berries, wild rice, freekeh, millet, amaranth, spelt, buckwheat, couscous, split peas, black-eyed peas, cannellini beans, navy beans, kidney beans, adzuki beans, pinto beans, green lentils, red lentils, split mung beans, edamame, tofu, tempeh, seitan, textured vegetable protein, jackfruit, and mushrooms on a baking sheet.
3. Bake for 20 minutes, stirring halfway through.
4. Let cool completely before storing in airtight containers in the refrigerator for up to 5 days.
Nutritional Information
– Protein: 8g
– Carbohydrates: 40g
– Fiber: 8g
– Fat: 2g
– Calories: 200
