Step 1

Between meal prep containers, devide plant milk, chia seeds, almond butter, maple syrup and salt evenly and stir to combine.

Step 2

Add the protein powder and oats and give it another good stir. Press the mixture down, so that all the dry ingredients are fully immersed in the plant milk.

Step 3

Close the meal prep containers tightly with its lid and before enjoying this breakfast, garnish with strawberries.

Step 4

After draining and rinsing the chickpeas, pat them dry to remove any excess moisture. Then, combine the chickpeas with the tangy vegan mayo, garam masala, turmeric and salt. Mash the chickpeas, using a fork, until it looks similar to an egg mayo salad.

Step 5

Add the finely diced shallot, carrot and cilantor. Stir to combine all the ingredients.

Step 6

Now that the chickpea salad is made, it is time to assemble the wraps. Place a large tortilla wrap on a plate or cutting board and lather some harissa paste in the middle of the wrap. Add one cup of baby spinach on top of the harissa paste and cover with about 1 cup of chickpea salad. Fold in the edge and roll into a burrito. Repeat until you have made 3 burritos.

Step 7

Add the beans to a small saucepan over medium heat and season with cumin, chilli powder, and salt to taste. Keep in mind, the brine is quite salty, so taste properly before adding salt. Once bubbling, reduce heat to low and stir occasionally. Allow to simmer for as long as you are preparing the rest of the dish.

Step 8

Heat a large saute pan over medium-high heat. Once hot, add oil, bell pepper and onion and a pinch of salt. Sauté, stirring frequently, until slightly softened and browned – about 4 minutes. Not too long, you don't want them to turn soggy, especially since they will be reheated.

Step 9

Divide rice, beans and peppers between meal prep containers. Before enjoying these meals, garnish with fresh cilantro and lime wedges.