Lunch...looks complex (and the flavors are!), but this bowl came together in minutes thanks to last weekend’s prep of meal components. It’s the only way I can get a meal together these days with a newborn that loves to eat and hates to be put down.
Lately, I’ve been prepping a grain, lentils, roasted vegetables, a veggie soup or stewed chicken in the instant pot, salad dressing, some sort of green sauce, nut milk, raspberry chia jam and a treat for snacking (this week was pumpkin snack cake, and I’ll share soon bc it was amazing!). I do it over Friday-Sunday so it’s less overwhelming. Throughout the week, I use these components to make our meals or accompany them — grain bowls for lunch, lentil tacos, frittatas, etc.
This bowl has ghee brown rice, roasted spiced squash and lentils used for a taco filling for dinner on Wednesday, tangy cabbage slaw, pepita-avocado sauce and a 7-min egg. I also drizzled a bit of maple mustard dressing over the top. 👍🏻