Easy Summer Vegan Meal Prep – Fresh & Healthy Recipes 🌞

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[TROPICAL SOAKED MUESLI]
2 cups Oats
1 cup Quinoa Flakes (can sub for more oats, puffed cereal, or other nut/seed of choice)
⅓ cup Medjool Dates, chopped (or other Dried Fruit of choice)
½ cup Coconut Chips
¼ cup Chia Seeds
½ tbsp Cinnamon
Macadamia Milk (or other Plant Milk of choice)
Fresh or Frozen Fruit
* DIRECTIONS = combine all of the ingredients except the fruit and Macadamia Milk into a bowl and stir well. Portion out the Muesli into 5 containers, mixing equal parts Muesli and Macadamia Milk. I would recommend between 1/2 – 1 cup of Muesli per jar 🙂 Top with fresh or frozen fruit and store in the fridge until you are ready to eat it!

[SALSA-STUFFED SWEET POTATOES]
As many Sweet Potatoes as you need (~5-10, depending on size)
1 cup Dry Green Lentils
1 + 1/3 cup Salsa, divided (* I used a Tomatillo Salsa, which is why it is green)
2 cups Water
1 cup Tomatoes, chopped
1 cup Cilantro, chopped
½ Red Onion, finely diced
2 tbsp Nutritional Yeast
¼ cup Pumpkin Seeds
Juice of 1 Lime
Tahini or Avocado, to drizzle on top
* DIRECTIONS = Perforate the Sweet Potatoes with a knife and roast on a baking sheet at 400F for 45-60 minutes, or until tender. In the meantime, add 1 cup of dry Green Lentils with 1 cup of Salsa and 2 cups of Water to a Medium Pot and bring to a boil. Cover, reduce heat, and let simmer for 30 minutes. Once the Lentils have cooked, add them to a bowl with the Tomatoes, Red Onion, Cilantro, 1/3 cup Salsa, Nutritional Yeast, Pumpkin Seeds, and Lime Juice. Stir well. Slice your roasted Sweet Potatoes in half, place them in a tupperware, and generously stuff with the Lentil Mixture. Top with an extra drizzle of Tahini or Fresh Avocado.

[GREEK-INSPIRED KALE SALAD W/ TOFU FETA]
Full Recipe Here: http://FromMyBowl.com/greek-kale-salad-tofu-feta/
* Note – if you are making this salad for 5 meals, I would double this recipe!

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