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1. Star by cooking 2 cups of brown rice to have on hand for each of the following 3 recipes for the week.
Asian Stir Fry Shopping List:
• 1 bag frozen stir fry medley
• 1 cup frozen shelled edamame
• brown rice
• liquid aminos
• extra firm tofu (optional)
*Steam veggies and edamame and add half rice/half veggies (and tofu) to your dish or meal prep containers. Add liquid aminos to taste.
Mexican Burrito Bowl:
• 2-3 cups cooked or canned black beans
• 2 large sweet potatoes cubed
• 3/4 cup frozen thawed sweet corn
• 1 red bell pepper thinly sliced
• diced avocado or guac
• brown rice
• salt, pepper & cumin to taste
• organic corn tortillas, lime, cilantro (optional)
* Soak and cook black beans or drain and rinse one can. Cube and cook two large sweet potatoes (we used our air fryer). Sauté red bell pepper in just a splash of water. Whip up some fresh guac or simply dice an avocado. Portion out equal parts brown rice, black beans, and sweet potatoes on plate or into meal prep containers, and add bell peppers and sweet corn along with seasonings to your liking. (Avocado should be sliced and added fresh, right before eating).
• 1 cup cooked red lentils
• 2-3 cups cooked or canned chickpeas
• 1 head fresh or 1 bag frozen cauliflower
• 3/4 cup frozen thawed green peas
• 5-6 yellow potatoes cubed
• brown rice
• salt, pepper & curry powder to taste
• coconut cream or coconut milk
* Cook red lentils and chickpeas, or drain and rinse one can. Steam cauliflower and cook potatoes (we used our air fryer). Add cauliflower, peas, and chickpeas into cooked lentils and stir until warmed. Portion out equal parts brown rice, potatoes, and red lentil curry onto plate or into meal prep containers and top with seasonings and coconut to taste.
EatMoveRest Your Best,
♥ Erin & Dusty
#vegan #plantbased #mealprep
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