meal prep recipe

These Smoky Roasted Sausage and Vegetables are an easy sheet pan meal with a smoky homemade vinaigrette that gives an extra blast of flavor.

Smoky Roasted Sausage and Vegetables

olive oil (0.64)

Tbsp red wine vinegar (0.20)

mustard

garlic powder (0.02)

tsp dried oregano (0.02)

tsp smoked paprika (0.05)

salt (0.02)

black pepper (0.03)

tsp sugar (0.02)

smoked sausage (2.75)

broccoli

bell pepper (any color) (1.00)

onion

long grain white rice (uncooked) (0.20)

parsley (0.20)

Preheat the oven to 400ºF. Line a large baking sheet with parchment paper.

In a small bowl or jar combine the ingredients for the vinaigrette (olive oil, red wine vinegar, mustard, garlic powder, dried oregano, smoked paprika, salt, pepper, and sugar). Whisk the ingredients together or close the jar and shake until combined. Set the vinaigrette aside.

Slice the smoked sausage into 1/2-inch medallions. Cut the broccoli into small florets. Dice the bell pepper and onion into 1-inch pieces. Place the sausage, broccoli, bell pepper, and onion onto the baking sheet.

Drizzle 2 Tbsp of the vinaigrette over the sausage and vegetables and toss to coat.

Roast the vegetables in the fully preheated oven for 35-40 minutes, or until they&#x27;re browned on the edges, stirring once half way through.

While the sausage and vegetables are roasting, cook the rice. Add the rice and 2 cups water to a sauce pot. Place a lid on the pot and bring it up to a boil over high heat. Once boiling, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it rest, undisturbed, lid in place, for an additional 5 minutes. Fluff with a fork just before serving.

After the sausage and vegetables have finished roasting, add half of the remaining vinaigrette and toss to coat. Season with an extra pinch of salt and pepper if needed.

To serving, add about 3/4 cup rice to each bowl or container along with 1/4 of the roasted sausage and vegetables. Drizzle another spoonful of the vinaigrette over top, then finish with a sprinkle of fresh parsley.

Teriyaki Meatball Bowls include fragrant jasmine rice, tender pork meatballs, hoemamde teriyaki sauce, and broccoli florets for an easy meal prep friendly meal!

Teriyaki Meatball Bowls

pork (3.49)

breadcrumbs (0.13)

garlic, minced (0.08)

ginger

tsp soy sauce (0.02)

green onions, sliced (0.2)

soy sauce (0.48)

brown sugar (0.18)

tsp grated fresh ginger (0.20)

garlic (0.16)

water (0.00)

Tbsp corn starch (0.06)

jasmine rice (0.66)

green onions (0.08)

Tbsp sesame seeds (0.08)

Preheat the oven to 400ºF. Begin with the meatball mixture. Add the ground pork, egg, breadcrumbs, minced garlic, ginger, soy sauce, and sliced green onions to a bowl. Use your hands to mix the ingredients until evenly combined.

Divide and shape the meatball mixture into 16 ping pong sized balls. Place the shaped meatballs on a baking sheet lined with parchment paper. Baked the meatballs for about 20 minutes, or until they are golden brown and have reached an internal temperature of at least 160ºF.

While the meatballs are cooking, begin the rice. Add the jasmine rice and water to a sauce pot. Place a lid on top and turn the heat onto high. Bring the pot up to a full boil, then turn the heat down to low and allow it to simmer, undisturbed for 15 minutes. After simmering for 15 minutes, turn the heat off and let it sit, with the lid still in place, for an additional 5 minutes. Fluff with a fork before serving.

While the rice and meatballs are cooking, prepare the teriyaki sauce. Combine the soy sauce, brown sugar, minced garlic, grated ginger, water, and cornstarch in a medium sauce pot. Stir to dissolve the cornstarch. Place the pot over medium heat. Stir and cook the sauce until it begins to simmer, at which point the sauce will thicken and turn from opaque to a shiny sauce. Remove the sauce from the heat.

Finally, if serving the meatball bowls immediately, cook the frozen broccoli florets according to the package instructions. If you&#x27;re packing the bowls as meal prep, the broccoli florets can be added in their frozen state.

Once the meatballs have finished baking, add them to the sauce pot with the teriyaki sauce and stir to coat.

To build the bowls, divide the cooked rice and broccoli florets between four bowls or containers. Add four meatballs to each bowl, then drizzle the extra sauce overtop. Finish the bowls by adding sliced green onion and sesame seeds to each bowl.

This super easy Ground Turkey Stir Fry is a delicious and versatile answer to busy weeknight dinners. Try the suggested variations to make it your own!&nbsp;

Ground Turkey Stir Fry

soy sauce (0.24)

Tbsp toasted sesame oil (0.16)

Tbsp brown sugar (0.02)

red pepper flakes (optional) (0.02)

bell peppers (2.00)

onions

spinach (two large handfuls,

garlic, minced (0.16)

ground turkey* (3.49)

peanuts (0.12)

brown rice (0.60)

Make the stir fry sauce by stirring together the soy sauce, toasted sesame oil, brown sugar, red pepper, and water until the sugar is dissolved. Set the sauce aside.

Dice the bell peppers and slice the green onions.

Heat the cooking oil in a very large skillet over medium heat. Once hot, add the ground turkey and minced garlic. Stir and cook until the turkey is cooked through and no water is left pooling on the bottom of the skillet (8-10 minutes).

Once the turkey is cooked and the moisture has evaporated, add the bell pepper and green onions to the skillet. Stir and cook for about 2 minutes more, then add the spinach and continue to cook just until it is about half wilted (1-2 minutes).

Pour the stir fry sauce into the skillet. Continue to stir and cook the turkey and vegetables until everything is coated in sauce and the spinach is fully wilted (about 2 minutes more).

Serve about 1 cup of the stir fry mixture with 1/2 cup rice and a sprinkle of chopped peanuts over top.&nbsp;

https://embed.mediavine.com/videos/jqz8bjdc4d1haq0prtss

This super easy Ground Turkey Stir Fry is a delicious and versatile answer to busy weeknight dinners. Try the suggested variations to make it your own!

A truly delicious superhero chickpea salad! Chickpeas mixed up with creamy mayo, fresh lemon, and a squeeze of sriracha. Serve with crackers, on a bed of greens, or dare we say, with the forever addicting everything bagel seasoning. 

5-Minute Spicy Chickpea Salad

chickpeas,

mayo

sriracha

lemon juice, salt, and pepper

toast or crackers

avocado

greens

everything bagel seasoning

Pulse the chickpeas through the food processor until chunky. Transfer to a bowl. 

5-Minute Spicy Chickpea Salad Step 1

Mix in the mayo and sriracha. Season with salt, pepper, and lemon juice.https://vimeo.com/499375621

Serve on toast with avocado, greens, and everything bagel seasoning. Or in a wrap. Or in a bowl. Or with crackers. You get the idea.

5-Minute Spicy Chickpea Salad Step 3

OMG, this is a fantastic idea for an easy recipe! And you can bet I'm not skimping on the Everything Bagel seasoning.

I was completely skeptical but since I’m doing meatless January and wanted a quick lunch, I gave this a try. So glad I did! Such a quick, easy and delicious recipe. I added more siracha than called for. Had it on toast with half an avocado and healthy shakes of everything bagel seasoning. Definitely keeping this one in the rotation!

I needed a quick lunch idea and made this today for lunch! Really easy and yummy! I halved the recipe to 1 can of chickpeas so enough for 2 lunches. I served it over toasted english muffin with avocado and sprinkled everything bagel seasoning on top. Delicious!

This came in at the perfect time and I made it on day one! The 3 key ingredients are always something I'll have on hand so that ensures I'll make this again &amp; again. 

I halved the recipe and that made 4 open-faced sandwiches. I used less mayo &amp; more sriracha. One was enough for my lunch. I topped them with the bagel seasoning, slivered almonds &amp; mixed greens. It's not beautiful but it's easy, tasty &amp; filling. Recommend!

I was a skeptic - I was honestly prepared to dislike/not want to eat this, but I needed a meal fast before a zoom meeting! I usually only like chickpeas in hummus or roasted (to help with the texture)...so color me impressed.
This was delish! The toddler was sleeping so I didn’t even use the food pro - I mashed the chickpeas with my hands and a fork! In the end, I added chopped celery and stone ground stout mustard to the base recipe. 
Will definitely make again for quick and easy sandwich filling! Thanks for sharing!

This food  is so good and so  yummy. Thank you for posting this recipe.

Just had this for lunch and it was awesome! Forgot to get chickpeas at the store so I used white kidney beans I had in the pantry. Topped with bagel seasoning, arugula, and pickled red onions for some color and crunch. Very yummy and satisfying vegan lunch!

So yummy! This made for a delicious easy lunch. I had it over toasted English muffin bread with avocado slices, some mixed greens and everything bagel seasoning. I could eat this everyday!

My new favorite lunch! So, so tasty and easy!

What an easy lunch idea! I had a batch of chickpeas that were sauteed with turmeric which added an extra punch of flavor.  I also subbed avocado for mayo, and sprinkled some hemp seeds on top.

Made this for lunch today and it was fantastic! I will definitely be making this weekly.

Unfortunately this was not a winner for me. I love so many recipes from Pinch of Yum and this fell flat. I love all of the ingredients separately and thought it'd be wonderful but there is a lack of crunch and acid, probably needs some lemon and iceberg lettuce. I'd treat it like a tuna sandwich because of its mush consistency and probably less mayo to begin with.

https://content.jwplatform.com/videos/6HIYPQVO.mp4

A truly delicious superhero chickpea salad! Chickpeas mixed up with creamy mayo, fresh lemon, and a squeeze of sriracha. Serve with crackers, on a bed of greens, or dare we say, with the forever addicting everything bagel seasoning. 

move over chipotle, this plant-based vegetarian and vegan black bean burrito bowl with green rice is loaded with flavor! love to meal prep? my mexican rice bowl recipe is wholesome, plant-based, naturally vegan &amp; gluten-free, &amp; meal prep-friendly! 

Vegetarian Black Bean Burrito Bowls with Grilled Fajitas Veggies &amp; Green Rice

sweet corn, husked

yellow bell pepper, thinly sliced

orange bell pepper, thinly sliced

red bell pepper, thinly sliced

red onion, thinly sliced

olive oil

salt

black pepper

black beans, drained & rinsed

lime

dry brown rice

jalapenos, seeds removed & roughly chopped

garlic,

cilantro

limes, juiced

water

cherry tomatoes, quartered

red onion, diced

cilantro, roughly chopped

lime, juiced

Preheat the grill

to medium-high heat. If you do not have a grill, you can also use a skillet or grill pan on your stovetop. Cook the brown rice according to package directions and set aside.

Grill the veggies

Add the sliced peppers and sliced red onion to a large bowl. Season with the olive oil, salt and ground black pepper. Toss to coat. Add the peppers and onions to a grill basket and grill for 7-10 minutes, tossing occasionally, until softened and charred. Place the husked corn directly on the grill grates and grill for 5-7 minutes, turning every few minutes, until charred as desired. Remove from the heat and set aside. Once cool enough to handle, cut the kernels off the corn cobs and set aside.

Make the green rice

Add the avocado, jalapenos, garlic, cilantro, and lime juice to a food processor. Season with 1 teaspoon of salt. Pulse to combine. Add in the water, then let the food processor run, scraping the sides down as necessary, until the avocado mixture is pureed. Transfer the avocado mixture to a large bowl, then add in the rice. Fold the avocado mixture into the rice until combined. Set aside.

Make the quick pico

Add the tomatoes, red onion, cilantro, and lime juice to a medium bowl. Season with ½ teaspoon salt. Toss to combine, adding more salt as necessary. Set aside.

Assemble the bowls

Place a generous spoonful of the green rice on the bottom of a bowl. Top with the grilled veggies, grilled corn, black beans, quick pico, chopped romaine lettuce, and some extra cilantro and lime wedges as desired. Enjoy!

I love Mexican food and this is the most delicious recipe I have ever made!  Due to grocery supply shortages I had to use avocado and limes that I had previously frozen to avoid waste.  I defrosted the halved avocados and lime wedges slightly in the microwave and it worked perfectly. Thanks again for the great recipe!

I skipped the green rice and just added a bit of vegetable stock and onion salt to my rice while it was cooking as the fussy eaters in my family don't like avocado.

It was absolutely amazing.  Such simple flavours that marry together so well to form a dish that is definitely a new staple in our house.

This was amazing! My husband said it was the best meal I’ve ever made! I used Lightlife veggie ground instead of black beans just cause that’s what I had one hand and instead of shredded romaine I topped it with a handful of micro greens. Also added a sprinkle of shredded cheese and a couple shakes of hot sauce. Will def make again!

So delicious and easy! This must be there summer of PWWB. And recipes that make me look forward to veggie heavy meals.

This was really delicious and not hard to make. I added some sautéed chicken but it would have been good even without. Thank you for this great recipe.

https://content.jwplatform.com/videos/VbPttUVp.mp4

Move over Chipotle, these plant-based vegetarian & vegan black bean burrito bowls with fajitas veggies & green rice are loaded with flavor! This Mexican rice bowl recipe is wholesome, plant-based, naturally vegan & gluten-free, & meal prep-friendly! The perfect easy & healthy weeknight dinner recipe for Meatless Monday, Taco Tuesday...or any night of the week!

Vegetarian Black Bean Burrito Bowls with Grilled Fajitas & Green Rice

A Greek Chicken Salad is a fresh spring flavor you can make any time of year. Packed with bright healthy ingredients, it makes a great lunch or meal prep solution. 

Greek Chicken Salad Bowls (Meal-Prep)

boneless skinless free-range chicken breasts

garlic (minced)

oregano

paprika

salt and black pepper (to taste)

red bell pepper (chopped)

red onions (chopped)

black olives (sliced)

cucumber

feta cheese (crumbled (omit if you are following whole30))

extra virgin olive oil

lemon juice

Salt and black pepper

parsley (chopped)

In a large bowl combine all the ingredients for the chicken. Toss everything together and marinate for at least 15 minutes to 1 hour.

In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the chicken and discard the marinade.

Cook each side for about 3-4 minutes or until the chicken breast reaches the internal temperature of 165F.

When it’s done, place it in the cutting board and let it cool before dicing.

For the chicken breast

In a large bowl, toss together the red bell pepper, red onions, black olives, cucumber and feta cheese.

In a small bowl, whisk the olive oil, garlic, lemon juice, salt, and pepper.

Pour the dressing over the salad mixture, and toss. Top with fresh parsley.

For the salad

Place an even amount of Greek salad and chicken breasts into four 2-cup capacity storage glass containers. Cover with the lid, and place in the fridge for up 4 days. It’s not necessary to heat in the microwave.

Meal-Prepping:

https://content.jwplatform.com/videos/iEtZ6dwd.mp4

A Greek Chicken Salad is a fresh spring flavor you can make any time of year. Packed with bright healthy ingredients, it makes a great lunch or meal prep solution.

Greek Chicken Salad Bowls AD

These Chimichurri Chicken Kebabs feature fresh vegetables and marinated chicken cooked over an open flame, then drizzled with a vibrant chimichurri sauce.

Chimichurri Chicken Kebabs

Italian parsley, packed (0.35)

cilantro, packed (0.19)

olive oil (0.83)

red wine vinegar (0.40)

garlic (0.24)

oregano (0.10)

tsp cumin (0.05)

tsp crushed red pepper (0.02)

boneless, skinless chicken breast (3/4 to 1 lb.) (4.49)

bell pepper (0.66)

zucchini (0.85)

oz button mushrooms (0.99)

olive oil (0.26)

salt and pepper (0.05)

rice (0.47)

If using wooden skewers, place them in a shallow dish and add an inch or two of water. Soak the skewers as you prepare the ingredients. This prevents them from burning and catching fire from the close, intense heat of the grill or broiler.

First prepare the chimichurri. Pull the parsley and cilantro leaves from their stems, then chop them finely. Mince the garlic.

Combine the chopped parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, cumin, crushed red pepper, and salt in a bowl. Stir to combine.

Cut the chicken breast into 1-inch cubes. Count your chicken pieces so you&#x27;ll know roughly how many you want to use per skewer later. Place the cubed chicken in a bowl and add two spoonfuls of the prepared chimichurri, saving the remaining chimichurri to drizzle on after cooking. Stir to coat the chicken in the chimichurri.

Dice the bell pepper, zucchini, mushrooms, and red onion into 1-1.5 inch pieces. Place the vegetables in a large bowl and add 2 Tbsp olive oil and a pinch of salt and pepper. Toss the vegetables until they are well coated in oil.

Adjust your oven&#x27;s rack so that the top of a baking sheet or broiler pan will be about 5 inches from the oven&#x27;s broiler. Turn the broiler on to begin pre-heating.

Place two wire racks on a baking sheet, or use a broiler pan. Begin building your kebabs by adding chicken and vegetable pieces in random order. I had about 24 chicken pieces, so I used three pieces of chicken per skewer, adding random vegetables between.

Place your kebabs on the prepared baking sheet or broiler pan. Once all the skewers are filled, place the pan under the broiler. Broil until the tops of the vegetables just begin to brown (about 8-10 minutes). Watch the kebabs closely, as broilers can cook food VERY QUICKLY. Remove the pan from the oven, carefully flip the kebabs and place back under the broiler. Broil until the second side begins to brown (about 4-5 minutes).

Serve the chimichurri chicken kebabs over a bed of rice with a spoonful or two of the remaining chimichurr drizzled over top.

Mediterranean meal prep bowls recipe with chicken and chickpeas! This healthy Mediterranean diet recipe is amazing! It&#x27;s filling, satisfying and super delicious. An easy healthy chicken dinner recipe that is gluten-free, dairy-free and high-protein.

Top 14 meal prep recipe recipes from across the web

The most viewed meal prep recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoky Roasted Sausage and Vegetable...

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Ground Turkey Stir Fry

5-Minute Spicy Chickpea Salad

Vegetarian Black Bean Burrito Bowls...

Greek Chicken Salad Bowls (Meal-Pre...

Chimichurri Chicken Kebabs

Mediterranean Dinner Bowls With Chi...

Chicken And Sauerkraut

Ground Turkey Stir Fry

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Greek Chicken Bowls

Greek Chicken Bowls

Middle Eastern Chicken

Top 14 meal prep recipe recipes from across the web

The most viewed meal prep recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky Roasted Sausage and Vegetable...

Teriyaki Meatball Bowls

Ground Turkey Stir Fry

5-Minute Spicy Chickpea Salad

Vegetarian Black Bean Burrito Bowls...

Greek Chicken Salad Bowls (Meal-Pre...

Chimichurri Chicken Kebabs

Mediterranean Dinner Bowls With Chi...

Chicken And Sauerkraut

Ground Turkey Stir Fry

Gochujang Beef Bulgogi <br>(Meal Pr...

Greek Chicken Bowls

Greek Chicken Bowls

Middle Eastern Chicken

The most viewed meal prep recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine