31 Clean Eating Meal Prep Ideas for Your Week

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chicken Soup

Chicken Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT90M · Total: PT110M · Yield: [’10’, ’10 servings’]

This Homemade Chicken Soup Recipe is my absolute favorite soup recipe and is so easy to make from scratch!

Ingredients

• 10-12 bone-in skinless chicken thighs
• 3 quarts cold water
• 1 tablespoon olive oil
• 2 yellow onions (peeled and diced)
• 8 large carrots (peeled and chopped)
• 6 ribs celery (chopped)
• 5 cloves garlic (minced)
• 2 teaspoon salt
• 1 teaspoon pepper
• 1 lemon ( juiced)
• 2 bay leaves
• fresh chopped parsley (to garnish)

Instructions

1. Make your broth. Add the chicken thighs to a large stockpot. Add the cold water to the pot and bring to a boil. Cover and reduce the heat to low. Simmer for approximately 30-45 minutes.
2. Cook the vegetables (mirepoix). As the broth simmers, chop and prepare your vegetables. Heat one tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until the onions turn translucent. Add the carrots and celery to the onions and mix well to combine. Continue to cook over medium heat for 10-15 minutes, stirring often. In the last two minutes stir in the minced garlic and sprinkle with salt and pepper. Mix well to combine and add the bay leaves. If the mirepoix starts to brown or burn, reduce heat to medium-low.
3. Strain the broth. After the broth has finished simmering and the chicken is cooked, remove the broth from heat. Use tongs to remove the chicken from the pot and transfer to a clean cutting board to cool. Carefully strain the broth through a fine-mesh strainer into the same pot as the vegetables.
4. Shred the chicken. Once the chicken is cool enough to handle, use two forks (or your hands) to shred the chicken. Set aside.
5. Simmer. Add the lemon juice to the pot and return the soup to a boil. Reduce heat to low, cover, and simmer for 30 minutes or until the vegetables are fully cooked. In the last 5-10 minutes, return the shredded chicken back to the pot.
6. Serve. Season with additional salt and pepper, to taste and garnish with fresh chopped parsley if desired.

2. Vegan Minestrone

One Pot Vegan Minestrone Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

This hearty vegan minestrone soup is packed with seasonal vegetables, beans, lentils and whole grains. Perfect comforting vegan winter soup full of flavor and nutrients!

Ingredients

• 1 cup or 200 g mixed beans, lentils and whole grains
• 2 tablespoons olive oil
• 1 medium-sized onion (diced)
• 2 medium-sized carrots (diced)
• 2 stalks celery (chopped)
• 7 oz or 200 g green beans (trimmed and chopped)
• 1 zucchini (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon chili flakes
• 1/2 teaspoon ground black pepper
• 1 teaspoon sea salt
• 2 bay leaves
• 2 14 oz or 400 ml cans crushed tomatoes
• 500 ml or 2 cups vegetable stock + bean broth if available
• 200 grams or 7 oz spinach
• chopped parsley, to garnish
• ciabatta bread, to serve
• vegan pesto, to serve (optional)

Instructions

1. BEANS: Drain soaked beans and grains, transfer them to a pot with 3 times more water and cook over medium heat for 30 minutes. Alternatively, use canned beans (see notes below).
2. SOFFRITO: Meanwhile, heat olive oil in a large Dutch oven or skillet. Add onions, carrots and celery and sautée for about 5 minutes over medium-high heat. Add green beans,  zucchini and garlic. Cook for 5 more minutes, stirring occasionally.
3. SOUP: Add basil, thyme, oregano, chili flakes, black pepper, sea salt and bay leaves. Add crushed tomatoes, vegetable stock, beans and grains together with the cooking liquid. Bring to a boil and stir in spinach. Simmer for 10 minutes with a lid on. 
4. GARNISH: Garnish with chopped parsley and serve with ciabatta bread and vegan pesto (optional). Enjoy!

3. Vegan Egg Roll in a bowl

Vegan Egg Roll in a bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz firm tofu, crumbled
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1 cup broccoli florets, small pieces
• 1/2 cup bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame oil (for cooking)
• 1 tablespoon sesame seeds
• 2 green onions, sliced
• Cooked rice, to serve (optional)

Instructions

1. 1. Heat sesame oil in a large skillet over medium heat; sauté garlic and ginger until fragrant.
2. 2. Add crumbled tofu; cook 4–5 minutes until lightly browned.
3. 3. Stir in cabbage, carrot, and broccoli; cook 3–4 minutes until crisp-tender.
4. 4. Stir in soy sauce, rice vinegar, and bean sprouts; cook 1–2 minutes more.
5. 5. Remove from heat; sprinkle with sesame seeds and green onions; serve over rice if desired.

4. Salmon Meal Prep with Veggies

Salmon Meal Prep With Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘2’, ‘2 meal prep bowls’]

A delicious high protein salmon meal prep with nutritious vegetables: sweet potatoes, cauliflower, and beets. These high protein meal prep bowls are gluten-free, dairy-free, paleo, and Whole30 diet-friendly.

Ingredients

• 1 lb salmon (450g)
• 1/2 sweet potato (250g)
• 2 cups of cauliflower (200g)
• 2 tbsp olive oil
• 1 tbsp soy sauce
• ½ tsp garlic powder
• ½ tsp ground ginger
• ½ tsp cumin
• ½ tsp paprika
• 1 cup cooked and diced beets (120g)
• 4 lemon wedges
• Parsley
• salt and pepper (to taste)

Instructions

1. Preheat the oven to 400F (200C). In a bowl, combine 1 tbsp olive oil, garlic, and ginger. Toss in the cauliflower to cover it with the mixture and spread it on one side of a large baking sheet.
2. In another bowl, combine 1 tbsp olive oil with cumin and paprika. Cut sweet potatoes into cubes, cover them in the mixture of oil, and spread them on the other side of the baking sheet. Roast in the oven for 25-30 minutes and stir midway.
3. Sprinkle salmon with salt and pepper. Add another tablespoon of olive oil to the frying pan, fry the salmon (skin up) for a minute and add soy sauce.
4. Cook the salmon for around 1-2 minutes and flip the salmon, so it’s skin down. Then, cook for another 3-5 minutes until the salmon is fully cooked.
5. Dice the beetroots and chop parsley. Divide salmon and vegetables between glass containers and top up with fresh parsley as well as lemon wedges.

5. Lemon Chicken and Veggies

Lemon Chicken with Veggies Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘3’, ‘3 meal prep bowls’]

These lemon chicken bowls with veggies are super easy to make. On top of that, very delicious, nutritious, full of flavors, and easy to assemble for lunch for work.

Ingredients

• 1 lb chicken breast
• 1/4 cup chicken stock
• 1 tbsp freshly squeezed lemon juice
• 2 tbsp olive oil
• 1 white onion
• 3 cloves garlic
• ½ tsp salt
• ½ tsp black pepper
• 2 sweet potatoes (peeled, diced)
• 2 cups of broccoli
• 2 tbsp extra virgin olive oil
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• pinch of black pepper
• 3 cups cherry tomatoes
• Dill (chopped)

Instructions

1. Chop the onion in chunky pieces, peel garlic cloves. Add them to a blender, pour in chicken stock, lemon juice, 1 tbsp olive oil, and add in salt with pepper. Blend until one smooth texture.
2. Cut chicken breasts into 1-inch chunks and combine them with the marinade in a large bowl or Ziploc bag. Keep refrigerated for at least 2 hours.
3. Preheat the oven to 425 F (220 C).
4. Mix 1 tbsp olive oil with paprika, salt, ¼ tsp black pepper, and garlic powder. Peel sweet potatoes, dice them into ½ inch cubes, and coat them with the mixture we‘ve just made.
5. Bake them in the oven for 35 minutes. Add in broccoli with 25 minutes to go (10 minutes later). Drizzle broccoli with 1 tbsp of olive oil and add a pinch of black pepper. Let the vegetable bake for another 25 minutes.
6. Meanwhile, heat 1 tbsp of olive oil in a skillet and add in the chicken with marinade. Cook for 13-15 minutes and make sure to stir it the whole time until the chicken is golden brown.
7. Chop cherry tomatoes as well as dill. Cover the tomatoes in dill.
8. Divide lemon chicken and vegetables into 3 food containers equally. Store in the fridge for up to 3 days.

6. Greek Chicken Skewers

Greek Chicken Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8–10 bamboo skewers, soaked
• 1 cup cooked quinoa or orzo for serving
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons chopped parsley
• 1 tablespoon lemon juice (for salad)

Instructions

1. 1. In a bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper to make a marinade.
2. 2. Thread chicken onto skewers and marinate for 30 minutes (or longer) in the fridge.
3. 3. Preheat grill or broiler; cook skewers 6–8 minutes, turning occasionally until chicken is cooked through.
4. 4. Prepare a simple side salad: mix quinoa (or orzo) with cucumber, tomatoes, parsley, and lemon juice.
5. 5. Serve skewers with the grain salad on the side.

7. Greek Green Beans

Fasolakia (Greek Green Beans) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: [‘4’]

Fasolakia is a Greek green bean recipe that proves that green beans need not be bland. Tender green beans braised in olive oil and tomato make this a mouthwatering vegetarian and gluten free main or side dish.

Ingredients

• 1/4 cup olive oil (extra virgin)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 russet potato (peeled and cubed)
• 1 1/2 lb green beans (trimmed and cut into 2 inch pieces (you can also use frozen green beans))
• 1 15-oz can crushed tomatoes
• 3/4 cup water
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp oregano
• 1 lemon (juice of)

Instructions

1. Heat the olive oil in a sauté pan or a pot over medium heat. Add the onions and cook until translucent. Add the minced garlic and cook for a couple of minutes.
2. Add in the potatoes and cook for about 5 minutes. Next, add in the green beans, crushed tomatoes, water, salt, pepper and oregano.
3. Place the lid on and cook over medium or medium low heat for 30 to 40 minutes, until the potatoes and green beans are tender and fully cooked.
4. Remove the lid and add the lemon juice. Cook for 5 more minutes, then serve.

8. Overnight Oats with Frozen Fruit

Overnight Oats With Frozen Fruit (3 Flavours) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’]

Mixed berry, black forest & tropical overnight oats with frozen fruit. A healthy, quick & easy breakfast made in just 5 minutes with a delicious thick & creamy texture. Gluten free, dairy free & refined sugar free.

Ingredients

• 1/2 cup sprouted oats
• 1 tbsp chia seeds
• 1/2 cup tiger nut milk
• 1/4 cup frozen strawberries (chopped if large)
• 1/4 cup frozen blackberries (chopped in half if large)
• 1/4 cup frozen blueberries
• 1/4 cup frozen raspberries
• 1 tsp ceylon cinnamon powder
• 1/3 cup frozen blackberries (chopped in half if large)
• 1/3 cup frozen blackcurrants
• 1/3 cup frozen cherries (chopped in half if large)
• 2 tbsp raw carob powder
• 1/3 cup frozen pineapple (chopped small if large)
• 1/3 cup frozen mango (chopped small if large)
• 1/3 cup frozen papaya (chopped small if large)
• 2 tbsp desiccated coconut
• 1 tbsp lucuma powder

Instructions

1. Stir all the ingredients, except the frozen fruit, together with a spoon in a 16 ounce/500 ml glass jar. Add the tiger nut milk last to make it easier to combine the ingredients.
2. Top with the frozen fruit and place the jar in the fridge overnight or for at least 12 hours.
3. Remove the jar from the fridge and stir the frozen fruit through the oats (saving some as a topping if desired). Add more tiger nut milk if needed to thin.

9. Roasted Brussel Sprouts and Sweet Potatoes

Roasted Brussel Sprouts and Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon chopped fresh thyme or rosemary (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C).
2. 2. In a large bowl, toss Brussels sprouts and sweet potatoes with oil, maple syrup, garlic powder, paprika, salt, and pepper.
3. 3. Spread vegetables in a single layer on a baking sheet.
4. 4. Roast 20–25 minutes, stirring once halfway, until tender and caramelized.
5. 5. Remove from oven; sprinkle with fresh herbs if using.
6. 6. Serve warm.

10. Chicken Fajita Bowl

Healthy Chicken Fajita Meal Prep Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘2 meal prep bowls’]

These chicken fajita meal prep bowls are the low carb version of regular chicken fajitas. High in proteins and fats, and great for busy people.

Ingredients

• 4 skinless chicken thighs
• 2 tsp lemon juice
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 large onion
• 2 tbsp olive oil
• 2 cloves of garlic (crushed)
• 4 cups Brussel sprouts (fresh or frozen)
• 2 tsp chilli powder
• 1 tsp paprika
• 1/2 tsp cumin powder
• black pepper and salt

Instructions

1. Mix chili powder, red pepper, cumin, a dash black pepper, and salt, and set aside.
2. Cut chicken thighs into thin strips. Then, add half of the seasoning, garlic, lemon juice and a dash of salt to them.
3. Heat olive oil in a pan and add chicken strips. Cook for 10 minutes or until fully cooked.
4. Now, remove the chicken, add sliced onions and bell peppers, and the rest of the seasoning. Stir fry for 5-minutes.
5. Meanwhile, preheat oven to 390 degrees F (200 degrees C).
6. Place Brussel sprouts in a single layer on the baking sheet, spray with olive oil, season with salt and black pepper. Bake for 20 minutes.

11. Chicken Burrito Bowls

Chicken Burrito Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 meal prep bowls’]

These healthy chicken burrito bowls are flavorful, nutritious, and delicious. Filled with Mexican flavors, they’re a perfect high protein lunch or meal prep to bring to work. Can be made in just 30 minutes!

Ingredients

• 2 cups arugula
• 1 cup grape tomatoes (halved)
• 7 ounce can corns (drained)
• 14 ounce can black beans (rinsed and drained)
• 1 lb chicken breasts
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup basmati rice
• 1.5 cups water
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4-1/2 tsp cayenne (check notes)
• 1/4 tsp black pepper
• 4 tbsp Caesar dressing (use dairy-free option if dairy-free)

Instructions Chicken

1. Place chicken breasts at the bottom of a pot. Season with salt and black pepper. Cover the chicken with 1 inch of water.
2. Place the pot on the stove, bring to boil. Then, reduce the heat, and let it simmer until the chicken is fully cooked (no longer pink in the center) or reaches the temperature of 165 F. It will take around 15 minutes.
3. Remove the chicken from the water. Let it cool down before shredding.

Rice

1. Rinse your rice using a mesh strainer.
2. Place rice and water into a saucepan. Bring to simmer without the lid on, and once the surface is bubbling, place the lid and lower the heat. Cook for another 7 minutes. Now mix in paprika, cumin, cayenne, and black pepper. Cover the rice and cook for another 5 minutes. (Or just cook your rice according to instructions and mix in the spices 5 minutes before the rice is fully cooked).
3. Remove from the stove and rest for 10 minutes. Fluff before serving.

Meal Prep Assemble

1. Divide the cold ingredients, rice, and chicken between 4 food containers. Drizzle with Caesar dressing, especially the chicken to give it more flavor.

12. Homemade Salad

Copycat Homemade Salad Kits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 cup feta cheese, crumbled (optional)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup olives, sliced (optional)

Instructions

1. Step 1: Rinse and dry the greens, then tear or chop into bite-sized pieces.
2. Step 2: Halve the tomatoes, dice the cucumber, and thinly slice the red onion.
3. Step 3: In a large salad bowl, combine greens, tomatoes, cucumber, onion, olives, and feta if using.
4. Step 4: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Step 5: Drizzle the dressing over the salad and toss until everything is evenly coated.
6. Step 6: Taste and adjust seasoning if needed; serve immediately or refrigerate for later.

13. Chicken Farro Salad

Chicken with Broccoli, Beets and Farro Salad (Meal Prep) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 meal prep bowls’]

Chicken meal prep bowls with broccoli, beets, and farro salad are sweet, refreshing, and full of nutritional value! These meal prep bowls are high in protein and fiber!

Ingredients

• 4 skinless (boneless chicken breasts)
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp ground cumin
• 1/4 tsp salt
• 1 tbsp extra-virgin olive oil
• 1/2 cup parsley leaves
• 2 garlic cloves
• 5 tbsp extra-virgin olive oil
• 1 tsp vinegar
• 1/2 tsp salt
• 1 red onion (sliced)
• 4 small red beets (cooked)
• 2 cups broccoli
• 8.5 oz cooked farro (250 g)
• 2 oranges (peeled and sliced)
• 1/2 tsp salt
• Fresh dill (chopped)

Instructions

1. Chicken
2. Combine garlic powder, paprika, cumin, and salt. Rub it over chicken. Add 1 tbsp of olive oil to a pan and cook for 6 minutes on each side until fully cooked. Let it cool down and cut the chicken into slices.
3. Salad
4. Slice red onion and peeled oranges. Cut the beets into wedges. Now, add broccoli into boiling water and let it cook for 6-8 minutes. Drain them before serving.
5. Combine beet wedges with cooked farro and add salt.
6. Dressing
7. Add parsley, garlic, olive oil, vinegar, and salt into a blender. Blend until smooth.
8. Meal Prep
9. Divide farro mixture and broccolini among 4 food containers. Top them up with onion, orange slices, and chicken. Drizzle with the dressing we’ve just made and sprinkle some chopped dill.

14. Protein Snack Pack

Protein Snack Pack Recipe – Lunch Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 Snack Packs’]

These Protein Snack Packs are filled with hard-boiled eggs, almonds, hummus, and crunchy veggies. An easy and delicious Lunch Meal Prep Solution perfect for any protein lover, these fantastic little protein snack packs are perfect for school lunches, post-workout snacks, or picnics in the park.For these Protein Snack Packs, I use these Single Compartment Containers.

Ingredients

• 1 1/4 cups hummus
• 1 1/4 cups mixed nuts
• 2 cups cheddar cheese (chopped into cubes)
• 12 ounces deli lunch meat
• 2 1/2 cups cherry tomatoes
• 2 1/2 cups sugar snap peas
• 1 large English cucumber (sliced)
• 5 eggs (hardboiled)

Instructions

1. Fill five mini Plastic cups with lids with hummus and seal (each will have approximately 2 ounces). Fill five more Plastic cups with lids with your favorite type of nut or nut mix and secure with the lid. Set aside.
2. Divide remaining ingredients- cheddar cheese, lunch meat, cherry tomatoes, sugar snap peas, English cucumber, and egg- among five Single Compartment Containers. Add one cup filled with hummus and one filled with nuts to each container. Seal and store in the refrigerator for up to 5 days. Enjoy!

15. Coconut Broccoli Soup

Broccoli Pea Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’]

This Broccoli Pea Soup is a healthy and nourishing recipe that comes together in 20 minutes! It’s a delicious way to eat more greens and is made with 8 ingredients only!

Ingredients

• 1 medium white onion, chopped
• 2 celery sticks, chopped (chopped)
• 2-3 cloves of garlic, minced
• 2 cups potatoes, roughly chopped ((2 medium potatoes))
• 3 cups broccoli, chopped into florets ((you can use the stem as well, peel and chop it))
• 1 cup frozen peas
• 3-4 cups vegetable broth or water
• 1/2 tsp pink salt
• Freshly crakced black pepper, to taste
• ½ cup parsley, chopped ((or another herb of choice, such as basil, mint, or cilantro))
• 1 cup full-fat coconut milk, from a can ((optional; or another creamer of choice such as soy or oat cream))

Instructions

1. To a medium-sized pot, heat olive oil over medium heat. Once hot, add onion and celery and saute for 7-8 minutes.
2. Next, add the potatoes and garlic and continue cooking for 2-3 minutes, or until the garlic is fragrant and you can smell it.
3. Add vegetable broth, salt, black pepper, and stir. Bring to a boil and simmer on medium heat for 10 minutes.
4. Add broccoli and continue cooking for 7-10 more minutes. Then, add frozen peas and simmer for 3 minutes. When all of the vegetables are soft, remove from the heat and add the parsley or any fresh herbs of choice.
5. Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it’s important to let the soup cool a bit before transferring it. Don’t fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).
6. Add this point, you can taste and adjust the seasoning, and the thickens of the soup if needed. If it’s too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.
7. Serve with lemon juice if desired!

16. Butter Bean Stew

Butter Bean Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

This easily made Butter Bean Stew is a great meat-free meal that is perfect for busy nights. It is a one-pot complete meal that you can have on the table in 30 minutes. The Butter Beans are the main protein component of the stew, simmered in a flavoursome tomato sauce with the addition of baby spinach and roasted capsicum/peppers. Satisfying and nutritious, this is pure comfort food.

Ingredients

• 2 tbsp extra virgin olive oil (See Note 1)
• 1 medium brown/yellow onion – peeled, ends trimmed, cut in half and then sliced thinly into half moons
• 3 cloves garlic – finely chopped
• 1 tsp dried oregano
• 1 1/2 tsp smoked paprika
• 1/4 tsp red chilli pepper flakes – or to taste
• 550 g (19 oz) tomato passata
• 125 ml (1/2 cup) water
• 800 g (28 oz) tinned butter beans – drained and rinsed
• 2 cups baby spinach – firmly packed
• 3/4 cup roasted capsicums/peppers – about 2 medium peppers, sliced into 1 cm (1/2 inch) pieces (See Note 2)
• sea salt and freshly ground black pepper – to taste (See Note 3)
• fresh parsley – to serve

Instructions

1. Heat the oil in a large saucepan over a medium heat. Add the onion, and cook, stirring regularly for 5 minutes.
2. Add the garlic and cook for a further 1 minute.
3. Add the paprika, oregano and chilli to the onion and garlic and stir.
4. Add the tomato passata and water and bring to a simmer. Simmer for 5 minutes.
5. Add in the beans and cook for a further 10 minutes.
6. Lastly, add in the spinach and roasted capsicum and stir until the spinach is wilted.
7. Check that the seasoning is to your taste. Serve with finely chopped fresh parsley.

17. Nourish Bowl

Build Your Own Healthy Nourish Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: varies

Looking for a balanced, nutritious, delicious and easy to make meal idea? Learn how to build a healthy nourish bowl using this simple formula. Great for lunch, dinner and meal prep!

Ingredients

• Leafy Greens (e.g. spinach, kale, arugula, mixed baby greens, romaine, leaf lettuce, swiss chard, sprouts, microgreens, etc.)
• Veggies: raw, roasted or grilled (e.g. carrots, cucumber, cabbage, zucchini, beets, mushrooms, peppers, radish, broccoli, cauliflower, snap peas, green beans, asparagus, etc.)
• Protein (e.g. nuts, seeds, beans, lentils, quinoa, tempeh, tofu, eggs, fish, quality meat*, etc.)
• Whole Food Carbs (e.g. sweet potatoes, quinoa, rice, corn, squash, whole grains, wild rice, beans, peas, etc.)
• Healthy Fats (e.g. avocado, nuts, seeds, olives, olive oil, tahini, salmon, etc.)
• Options include: homemade or quality store-bought dressings or sauces, fermented veggies like sauerkraut or kimchi, nuts, seeds, hemp hearts, salsa, hummus, fruit, cheese, guacamole, pesto, nutritional yeast, fresh lemon juice, herbs, spices, seasonings, etc.

Instructions

1. Start off by placing a couple handfuls of leafy greens in your bowl.
2. Add a variety of nutrient dense veggies, protein, carbs and healthy fats.  You can sprinkle them on top or arrange them in neat little piles or stripes.
3. Drizzle, scatter or scoop on some delicious add-ons to bring it all together.

18. Air Fryer Tofu with Broccoli

Air Fryer Tofu with Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

Make this easy and delicious meal of tofu with broccoli for a healthy lunch.

Ingredients

• Non-Stick Cooking Spray
• 8 ounces firm tofu (pressed, drained and cubed )
• 1 head broccoli (cut into florets)
• 1 tbsp olive oil
• 1 tsp ground turmeric
• 1/4 tsp ground paprika
• as required salt and ground black pepper

Instructions

1. Grease the Air Fryer Basket with cooking spray and then slide inside.
2. Adjust the temperature of Air Fryer to 390 °F to preheat for 5 minutes.
3. In a bowl, blend together all ingredients.
4. After preheating, arrange the tofu mixture into the greased Air Fryer Basket in a single layer.
5. Slide the basket into Air Fryer and set the time for 15 minutes.
6. While cooking, toss the tofu mixture once halfway through.
7. After cooking time is finished, remove the tofu mixture from Air Fryer and serve.

19. Chickpea Patties

Mediterranean Chickpea Patties is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT40M · Yield: [‘8’, ‘8 patties’]

These easy Mediterranean Chickpea Patties are certain to become a regular addition to your meat-free meal plans. The patties are seasoned with ground cumin, cayenne pepper and parsley and are tender on the inside and slightly crispy on the outside. As well, they are gluten-free, dairy-free, egg-free and vegan, making them suitable for many people with specific dietary requirements.

Ingredients

• 1 400 g (14-ounce) tin of chickpeas – drained and the liquid (aquafaba) reserved
• 1/2 medium brown/yellow onion – chopped in small dice – prepared weight 90 g
• 1 tbsp flat-leaf parsley – roughly chopped (See Note 1)
• 2 1/2 tbsp chia seeds – black or white (See Note 1)
• 2 tsp ground flax seeds
• 6 tsp (30 ml) aquafaba – liquid from tin of chickpeas
• 1 1/2 tsp ground cumin
• 1 1/2 tsp coarse cooking sea salt (See Note 2)
• 1/8 tsp cayenne pepper – See Note (See Note 3 and 4)
• 1/2 large carrot – grated – prepared weight 85 g
• 1/4 cup (40 g) rice flour – to coat (See Note 5)
• 1/4 cup (60 ml) olive oil – for shallow frying (See Note 6)
• 1/2 cup (120 ml) Greek yoghurt
• 1 small garlic clove – finely grated or chopped
• 1 tsp lemon juice
• 1 tbsp extra virgin olive oil
• 1 tbsp parsley – finely chopped – or mint/coriander
• 1/8 tsp sea salt

Instructions For the Chickpea Patties:

1. Add the chickpeas, onion, parsley, aquafaba, spices, carrot, ground flax seeds and chia to a food processor.
2. Process until the mixture is combined, but still has some texture. The chickpeas should be broken down but not a paste. Take a small amount of mixture in your hand to check that it will form a patty.
3. Use an ice cream scoop to evenly measure the patties. I used a 40 ml scoop.Add the scoops of the mixture to a large plate that is covered with cling wrap.
4. Shape the scooped chickpea mixture into patties about 2 cm thick. Shape them firmly with your hands to compact the mixture. Place the patties into the fridge to chill for 20 minutes.
5. Add the rice flour to another large plate and coat the patties in the rice flour.
6. In a frying pan, heat the olive oil over medium heat until it is hot but not smoking.Add the patties and shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes. The patties are fragile, so it is best not to move them too much – let them firm up from cooking before turning them. Ideally, turn them once only.
7. If cooking in batches, drain on a plate lined with paper towel. To keep the patties warm while cooking the remainder, place the plate in a 100 degrees C (200 F) oven.Repeat with the remaining patties, adding extra oil if required.

For the Herbed Garlic Yoghurt Sauce:

1. In a small bowl, combine all of the ingredients and mix well. Check that the seasoning is to your liking. Chill until you are ready to serve.

20. Mushroom Lentil Risotto

vegan high protein mushroom lentil risotto is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Yield: [‘4’]

This vegan high protein mushroom lentil risotto is the perfect healthy dinner recipe.

Ingredients

• ~1 tablespoon olive oil or butter
• ~3 cups finely chopped mushrooms (I used a combination of shikate and baby bella)
• 2 tbsp soy sauce or aminos
• 1 tbsp balsamic vinegar
• 2 cloves garlic – minced
• 1 shallot – finely chopped
• ½ cup arborio rice
• ½ cup brown lentils
• ¼ cup nutritional yeast
• juice from 1 lemon
• 1 tbsp white miso paste (or sub aminos or soy sauce)
• ~1-3 sprigs finely chopped fresh rosemary or ~1/2-1 tablespoon dried rosemary (adjust to your preference)
• 4 cups mushroom or vegetable broth
• salt/pepper to taste
• ~3 cups finely chopped kale

Instructions

1. Heat oil or butter over medium heat in a large pot. Add mushrooms, soy sauce and balsamic. Cook for about 6 minutes or until the mushrooms are softened. Remove mushrooms from pot and set aside.
2. Add more oil to the pot along with the garlic and shallot. Cook for 5 minutes.
3. Add rice, lentils, yeast, lemon juice, miso, rosemary and ½ cup of broth. Cook until the liquid is absorbed, stirring occasionally so the lentils and rice do not stick to the bottom of the pot. Continue adding ½ cup of broth at a time(while stirring to prevent sticking), letting the risotto absorb most of the liquid before adding more. Total cooking time will be about 35 minutes, or until rice and lentils have softened.
4. Once risotto is done cooking, add kale and stir until wilted. Add back in mushrooms and stir until combined. Let cool and serve.

21. Vegetarian Rice Bowl

Vegetarian Rice Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups cooked brown rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 cup corn kernels
• 1 avocado, sliced
• 1/2 cup pico de gallo or salsa
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste

Instructions

1. Step 1: Reheat or warm the brown rice until hot.
2. Step 2: In a skillet, warm the red pepper with a touch of oil for 3–4 minutes, then add corn for 2 minutes.
3. Step 3: In a small pot, warm the black beans with cumin until heated through.
4. Step 4: Assemble bowls by placing a base of rice, then adding beans and warmed vegetables.
5. Step 5: Top with avocado slices and a spoonful of salsa; sprinkle with cilantro and drizzle with lime juice and olive oil.
6. Step 6: Season to taste with salt and pepper; serve immediately.

22. Mediterranean Vegan Bowl

Mediterranean Vegan Meal Prep Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

These Mediterranean vegan meal prep bowls are filled with healthy, fresh ingredients that include protein and good fats. These bowls are ready in under half an hour!

Ingredients

• 3/4 cup uncooked quinoa
• 1 (19 fluid ounce) can chickpeas (drained )
• 2 Persian (mini) cucumbers (or use 1/3 English cucumber) (sliced )
• Handful little tomatoes (halved)
• 2 tablespoons red onions (chopped)
• Kalamata olives (to taste)
• Hummus (to taste (1-2 tbsp/bowl))
• Salt & pepper (to taste)
• Olive oil (to taste)
• Lemon juice (to taste)

Instructions

1. Cook quinoa according to package directions.
2. Meanwhile, prep your other ingredients and divide them equally between the 4 bowls.
3. Once the quinoa has cooled, add it to each bowl.
4. Optional: drizzle a bit of olive oil and squeeze some lemon juice over each bowl.

23. Vegan Protein Bowl

Vegan Protein Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked quinoa
• 1 cup roasted chickpeas (or 1 can chickpeas, drained)
• 2 cups assorted roasted vegetables (such as sweet potato and broccoli)
• 1 avocado, sliced
• 2 cups fresh spinach or kale, lightly sautéed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (to thin tahini)
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional)

Instructions

1. Step 1: Prepare the quinoa according to package directions and fluff it when done.
2. Step 2: Roast chickpeas and vegetables until tender and lightly browned (about 20–25 minutes at 425°F); season as desired.
3. Step 3: Sauté greens briefly with a pinch of salt until just wilted.
4. Step 4: Build bowls with a base of quinoa, add greens, chickpeas, and roasted vegetables.
5. Step 5: Top with avocado slices and drizzle Tahini-Lemon sauce over the bowls; stir in nutritional yeast if using.
6. Step 6: Season to taste and serve.

24. Instant Pot Chicken Stew

Instant Pot Chicken Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘4’, ‘4 bowls’]

This Instant Pot Chicken Stew combines tender shredded chicken thighs, vegetables, and thyme for a simple, warming, delicious dinner that comes together in under an hour!

Ingredients

• 1 ¼ pounds chicken thighs (boneless, skinless)
• 2 tablespoons olive oil (extra virgin)
• 2 russet potatoes (small, or 1 large, cut into 1 inch pieces)
• 2 carrots (large, cut into 1 inch pieces)
• 2 stalks celery (cut into 1 inch pieces)
• ½ onion (chopped)
• 4 cloves garlic (chopped)
• 1 quart chicken broth
• 1 teaspoon thyme (dried)
• 2 tablespoons flour
• kosher salt (to taste)
• black pepper (to taste)
• 1 tablespoon red wine vinegar (optional, but recommended)

Instructions

1. Turn the instant pot on sauté mode. Let heat for a few minutes. Add the olive oil.
2. Pat the chicken thighs dry and season will with salt and pepper.
3. Brown the chicken thighs on both sides. Remove and set aside.
4. Add the carrots, celery, onion, garlic, potatoes, salt, and thyme.
5. Add the chicken back to the pot. Add the broth and the flour. Whisk until well combined.
6. Secure the Instant Pot lid and set to soup mode for 30 minutes.
7. Use the instant release method to allow the steam to escape.
8. Carefully remove the chicken from the broth and shred with two forks. Add the chicken back to the broth, stir in the red wine vinegar, taste for seasoning, and serve.

25. Chickpea Gyro

Lunch Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 whole-wheat pita breads
• 2 cups cooked chickpeas, lightly mashed
• 1 cup cucumber, diced
• 1 cup tomato, diced
• 1/2 red onion, thinly sliced
• 2 cups romaine lettuce, shredded
• 1/2 cup vegan tzatziki (or dairy tzatziki)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Step 1: Warm the pita breads to make them pliable.
2. Step 2: Season chickpeas with olive oil, oregano, salt, and pepper, then heat in a skillet for 4–5 minutes until warmed through.
3. Step 3: In a bowl, combine cucumber, tomato, onion, and lettuce; toss lightly.
4. Step 4: Open each pita and fill with chickpeas and vegetables.
5. Step 5: Add a generous amount of tzatziki on top or inside the pita.
6. Step 6: Fold or wrap and serve.

26. Sweet Potato Shepherds Pie

Sweet Potato Shepherd’s Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘4’]

Comforting, cozy and packed with vegetables, this wholesome dinner is great for meal prep and busy weeknights. A sweet potato take on a classic casserole, it is sure to be a family favorite.

Ingredients

• 2 lbs sweet potatoes (large diced, about 6 cups)
• 2 tbsp butter
• 1 lb extra lean ground beef (or ground lamb, turkey or chicken)
• 1 medium yellow onion (diced, about 1 cup)
• 1 green bell pepper (diced, about 1 cup)
• 1 medium zucchini (quartered and sliced 1/4 inch thick, about 2 cups)
• 2 large carrots (diced, about 2 cups)
• 4 cloves garlic
• 1 tsp dried thyme
• 1 tsp chili powder
• 1 tsp fine sea salt (divided)
• 1/2 tsp black pepper (divided)

Instructions

1. Steam or boil sweet potatoes until tender. Once cooked, mash with butter and 1/4 tsp each salt and black pepper until smooth. Set aside.
2. Meanwhile, add the beef, onions and vegetables to a large skillet. Cook over medium heat, stirring frequently to crumble the beef, until the meat is cooked through and the vegetables are softened, about 10-15 minutes.
3. Reduce the heat to medium low and stir in the garlic for 1 minute follow by the remaining 3/4 tsp salt, 1/4 tsp of pepper and seasonings.
4. To a 3 quart or similar size casserole dish, add the meat mixture and then top with the mashed sweet potatoes.
5. Bake at 375 °F for 15 minutes, covering for the first 10 minutes and then removing the cover for the last 5.
6. Serve.

27. Ratatouille

Instant Pot Ratatouille is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’]

This classic French recipe is loaded with beautiful summer veggies cooked to perfection.

Ingredients

• 2 tbsp olive oil
• 2 zucchinis (sliced)
• 1 Japanese eggplant (peeled and sliced)
• 1 small onion (thinly sliced)
• 1 bell pepper (diced)
• 2 medium potatoes (peeled and diced)
• 8 oz mushrooms (sliced)
• 3 tbsp tomato paste
• 2 garlic cloves (minced)
• 1 tsp basil
• 1 tsp oregano
• 1/8 tsp dried pink pepper flakes
• 1/4 cup water
• salt and pepper (to taste)
• Parmigiano-Reggiano cheese (for serving)

Instructions

1. In a bowl, mix all the vegetables with oil, water the spices.
2. Arrange all the vegetables in the cooking pot in repeated layers.
3. Close the lid and cook on high pressure for 5 minutes.
4. When cooking time is complete, do a quick pressure release.
5. Open the lid, add shredded cheese on top and serve 🙂

28. Red Kidney Bean Bowl

Red Kidney Bean Burger Bowls (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT14M · Total: PT154M · Yield: [‘4’, ‘4 meal prep bowls’]

These vegetarian burger bowls are so delicious. Red kidney bean burgers are easy to make and are full of flavors. With the addition of the vegetables, you’ll stay full for the day to come!

Ingredients

• 16 oz can red kidney beans (rinsed and drained)
• 1/2 red bell pepper
• 1/2 cup scallions (chopped)
• ½ cup parsley
• 4 cloves garlic (peeled)
• 1 large egg
• 1 tbsp cumin
• 1/2 tsp salt
• 1/2 tsp chilli powder
• 1/2 cup quick oats
• 1 large carrot (or 2 small carrots)
• 1 red onion
• 4 beets
• 2 cups radishes
• 2 avocados
• 4 cups arugula
• 2 cups cherry tomatoes
• ½ English cucumber
• 2 cups green peas (drained)
• 4 tbsp Caesar dressing

Instructions Burgers:

1. Drain red kidney beans, wash them and dry them as well as you can. You don‘t want them to be moist. Otherwise, the burgers will fall apart.
2. Mash the beans in a bowl until it forms a consistent paste.
3. Get a food processor and add bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chilli powder to it. Pulse it. Then, add oats and an egg. Pulse it again.
4. Afterward, add in mashed red kidney beans and give it a pulse until one smooth texture.
5. Divide the mixture into 4 patties. If the patties are too wet, add more oats. Keep them on a flat surface with parchment paper on it. Then, freeze for 2 hours.
6. Heat up a skillet, lightly oil it, and cook these burgers patties for 7 minutes on each side.

Salad:

1. Grate carrots and beets. Slice red onion, avocados, cucumber, and cherry tomatoes. Cut radishes in halves. Drain your green peas.

Servings:

1. Divide vegetables equally into food containers. Top each bowl with black bean burger we‘ve just made and cover in Caesar dressing.

29. Sweet Potato Chickpea Spinach Curry

Hearty Sweet Potato, Chickpea, and Spinach Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’, ‘3 servings’]

This sweet potato chickpea spinach curry, made with coconut milk, is rich, cozy, and nourishing all at once. A one-pot meal ready in 30minutes, it is great for mid-week dinners and meal prep.

Ingredients

• 1 medium red onion (diced )
• 3 cloves garlic (minced )
• 2 teaspoons minced ginger
• 1/4 cup red curry paste
• 1 large sweet potato (diced (about 0.5lb/250g) )
• 1 15 oz can chickpeas ((or 1 1/2 cups cooked) )
• 1 14 oz can coconut milk (full fat or light )
• 1 14 oz can diced tomato
• 1/2 cup vegetable broth
• 4 oz fresh baby spinach (or frozen*)

Instructions

1. Heat up about a tablespoon of olive oil (or other neutral oil) in a Dutch oven or saucepan. Once heated, place in onion and saute for 2-3 minutes until they are translucent.
2. Next, add in garlic, ginger, and curry paste. Fry for another 1-2 minutes until fragrant.
3. Add the remaining ingredients, except spinach, and bring the mixture to a gentle simmer.
4. Allow to cook for 15-20 minutes, or until sweet potato cubes are tender.
5. Remove from heat, then stir in baby spinach.
6. Give it a taste, adding more salt if needed. Your sweet potato spinach curry is ready to be served.

30. Low Carb Mexican

Mexican Meal Prep Bowls with Cauliflower Rice (Low Carb) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘4’, ‘4 meal prep bowls’]

Mexican meal prep bowls that are also low carb! Great when you’re craving for Mexican flavors and wanting a low carb high protein meal!

Ingredients

• 1 head cauliflower
• 1 tbsp olive oil
• 1 green bell pepper (chopped)
• 1 can chopped tomatoes (1.5 cup chopped tomatoes)
• 1 tsp ground onion
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1/4 tsp crushed chili flakes
• 1/2 tsp dried oregano
• pinch of salt
• pinch of black pepper
• 4 boneless (skinless chicken breasts)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup wild rocket salad
• 1 avocado

Instructions Shredded Chicken:

1. Get a large pot, add chicken breasts to it, and season with salt and pepper.
2. Cover the chicken with around 1 inch of water.
3. Bring the water to a boil and let it simmer for around 12 minutes. Remove the chicken from water and shred it using either fork, claws, or a food processor.

Cauliflower Rice:

1. Break apart cauliflower head. Wash, dry, and chop into smaller pieces.
2. Pulse with a food processor until you’ve got cauliflower rice.
3. Heat up a pan, add olive oil, chop green pepper and sauté them for a couple of minutes.
4. Add cauliflower rice, chopped tomatoes, and simmer for 5 minutes.
5. Mix in onion, garlic powder, cumin, paprika, crushed chili flakes, oregano, salt, and pepper. Mix as well as you can and let it simmer for 5 minutes.

Serving:

1. Divide cauliflower rice equally among 4 food containers. Add shredded chicken to each of them as well as wild rocket salad. Slice avocado and top each meal prep bowl with it.

31. Taco Salad

Taco Salad (Healthy, Easy Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Toss together my taco salad recipe in just 20 minutes, using common ingredients you probably have! It’s easy, healthy, and family friendly.

Ingredients

• 1 lb Ground beef
• 1 tsp Avocado oil ((or any oil of choice))
• 2 tbsp Taco seasoning ((store-bought or home-made))
• 8 oz Romaine lettuce ((chopped))
• 1 1/3 cup Grape tomatoes ((halved))
• 3/4 cup Cheddar cheese ((shredded))
• 1 medium Avocado ((cubed))
• 1/2 cup Green onions ((chopped))
• 1/3 cup Salsa
• 1/3 cup Sour cream

Instructions

1. Heat oil in a skillet over high heat. Add ground beef. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
2. Stir taco seasoning into the ground beef until well combined. If you like, you can also add 1/4 cup of water when adding the seasoning and let it simmer a bit.
3. Meanwhile, combine all remaining ingredients in a large bowl. Add the ground beef. Toss everything together.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.