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Week of Healthy Meal Prep: June 17-21

June 13, 2019
Photo: Jennifer Causey
Each week, we’re bringing you weeknight recipes you can make in 45 minutes or less. To make it even easier, we’re helping you meal prep! Sign up for our newsletter, The Prep, and get the recipes, plus tips, advice, and more, every weekend, right in your inbox.
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Monday: Pasta With Chickpea Sauce

Photo: Caitlin Bensel
View Recipe: Pasta With Chickpea Sauce

Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish. A flourish of fresh herbs at the end brightens and freshens the dish; you can use all parsley or all basil if you don’t have both on hand. 

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Tuesday: Thai Sweet Potato Noodle Bowls

Photo: Greg Dupree
View Recipe: Thai Sweet Potato Noodle Bowls

Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl. If you don’t have a spiralizer, you can use a julienne peeler or the shredding blade of your food processor. The sweet potato noodles will look like too much for the skillet but will shrink considerably as they cook. If using store-bought curry paste, start with 2 teaspoons, as it is much higher in sodium than fresh.

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Wednesday: Brussels Sprouts and Crispy Tempeh With Soy Dressing

Greg DuPree
View Recipe: Brussels Sprouts Salad and Crispy Tempeh With Soy Dressing

Look for tempeh with the other vegetarian meat subs in the produce aisle. Tempeh is not only an excellent source of plant protein, but it is also full of probiotics for greater gut health. 

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Thursday: Butternut-Cauliflower-Coconut Curry

Photo: Jennifer Causey
View Recipe: Butternut-Cauliflower Coconut Curry

A range of textures—crunchy peas, tender vegetables, and silky coconut broth—makes this meatless main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper.

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Friday: Soba-Edamame Noodle Bowl

Photo: Jennifer Causey
View Recipe: Soba-Edamame Noodle Bowl

Soba noodles are made from buckwheat, a wheat-free grain (look for packages that specify gluten-free), and they cook in only 3 minutes. Look for them in the international aisle.

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Treat Yourself: Cantaloupe-White Balsamic Sorbet

Photo: Jennifer Causey
View Recipe: Cantaloupe-White Balsamic Sorbet

This sorbet is refreshing with an almost creamy texture. The white balsamic vinegar is subtle, but it adds depth of flavor that enhances the melon. Our recipe includes honey; if you're vegan, sub in agave syrup.

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