I believe it is essential for me to ensure that I incorporate vegetables into my diet on a daily basis. However, one thing I know for sure is that if I have them ready and ready to go, I will be able to eat them 1000 times more.
I created these Roasted Vegetable Salad Meal Prep boxes this week to hopefully remove one more barrier between me and the vegetables I love.
Hopefully the following recipe for delicious roasted vegetables that Apronese introduces will be very useful to you.
Don’t skim, keep reading.
Roasted Vegetable Salads: How to Eat Them
You can certainly warm this salad if you prefer. After you warm the salad, you will notice that the spinach tends to wilt, so it will be more like a sautéed spinach dish in the salad, which still sounds quite delicious! You will always want to add the dressing after you reheat the salad.
As I mentioned previously, I used my Lemon Dill Tahini Dressing for this salad because I am still obsessed with it. But, I think this dressing could be replaced with some other appropriate dressings if this one is not your favorite. A green goddess dressing or a yogurt-based Greek salad dressing would be great alternatives.
Using fresh and seasonal vegetables is one of the best things about this meal prep, and it allows you to give the meal prep a new flavor each time you prepare it.
Since it is still the tail end of summer, I am mainly using summer vegetables here, but eggplant, asparagus, bell peppers are also wonderful summer vegetables to consider.
As we move into the fall season and the winter months, I will probably use harder vegetables for the roasting process, such as sweet potatoes, cauliflower, broccoli, and carrots. However, just keep in mind that roasting the hard winter vegetables may take a bit longer.
Other Topping Ideas
It is my philosophy to keep things simple, however if you happen to have some of these items lying around that you want to utilize, here are some ingredients that you could add to make this roasted vegetable salad a lot more exciting: pita bread (cut into wedges), kalamata olives, sun-dried tomatoes, feta cheese, fresh parsley, and kalamata olives.
Where Can I Get Those Containers?
In the dining space section of my Amazon Shop, you will find the rectangular Pyrex compartments which hold three cups, as well as the metal dipping cups which have a capacity of 2.5 oz. These containers were available through Amazon, and can be found under the Meal Prep category.
Roasted Vegetable Salad Meal Prep
A Meal Prep Box of Roasted Vegetable Salad is an easy, no-heat lunch option that makes it convenient to plan ahead and eat a vegetarian lunch that will help you to meet your daily vegetable requirements.
Lemon Dill Tahini Dressing
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp onion powder ($0.02)
- 1/2 tsp dried dill ($0.05)
- 1/2 tsp dried parsley ($0.05)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 1/4 cup tahini ($0.75)
- 1/4 cup warm water ($0.00)
- 3 Tbsp lemon juice ($0.09)
- 1 cup quinoa ($1.20)
- 1.75 cups water ($0.00)
- 1 pint grape tomatoes ($1.99)
- 8 oz. mushrooms ($1.69)
- 1 zucchini ($0.95)
- 1 yellow squash ($0.56)
- 1 red onion ($0.44)
- 2 Tbsp olive oil ($0.32)
- 1 tsp dried oregano ($0.10)
- 1/4 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.02)
- 4 cups fresh spinach ($2.15)
- 1/2 cup hummus ($1.15)
- It is most important to make the dressing first. In a small bowl, together with the garlic powder, onion powder, dill, parsley, salt, pepper, tahini, water, and lemon juice, mix everything together. Stir or whisk the mixture until smooth. Refrigerate the dressing while preparing the rest of the salad.
- Put the rinsed quinoa in a small saucepot with 1.75 cups of water, and stir. Put a lid on top, turn the heat up to a boil, then simmer for 15 minutes. Start cooking the quinoa. Rinse the quinoa well in a fine mesh sieve. Put it in a small sauce pot with 1.75 cups of water. Once the water reaches a boil, turn the heat down to low and let it simmer for 15 minutes.
- Having simmered the quinoa for 15 minutes, turn off the heat and leave it to rest with the lid on for 5 minutes. You can store the cooked quinoa in a casserole dish until you are ready to prepare your meals by spreading it out. Refrigerate the dish with the quinoa and refrigerate it until you are ready to assemble it.
- Set the oven at 400oF. Place the grape tomatoes on a large baking sheet, slice the onion into 1/4-inch strips, slice the zucchini and yellow squash into 1/4-inch half-rounds, and cut the mushrooms in half. Combine the vegetables on a baking sheet. Divide the vegetables between two baking sheets if too many are needed to fit in one layer on the baking sheet.
- Using your hands, mix the vegetables with olive oil, oregano, garlic powder, and salt until the vegetables and seasonings are well coated with the oil. If you have any leftovers, you can freeze them and use them as needed.
- After you have roasted the vegetables in a preheated oven at 400oF for about 15 minutes, stir the vegetables every 15 minutes, until the vegetables become brown on the edges. The vegetables should be allowed to cool at room temperature for about 10 minutes.
- I created four glass bowls to be used for my meal prep. Firstly, I placed one heaping cup of spinach in each dish, the quinoa that had been cooked and cooled on top. Next, I divided the roasted vegetables among the four containers, then added 2 tablespoons of hummus to each.
- The salads and the dressing may be refrigerated for up to 4 days after being divided between four small dressing containers and placed in the refrigerator.
Serving: 1 Serving ・ Calories: 395.3 kcal ・ Carbohydrates: 52.28 g ・ Protein: 16 g ・ Fat: 20.03 g ・ Sodium: 468.95 mg ・ Fiber: 12.08 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer
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How to Make Roasted Vegetable Salad – Step by Step Photos
Firstly, make the Lemon Dill Tahini Dressing. Stir or whisk 1/4 cup tahini, 1/4 cup warm water, 1/4 cup garlic powder, 1/4 cup onion powder, 1/2 cup dried dill, 1/2 cup dried parsley, 1/4 cup salt, a pinch of freshly cracked pepper, and 1/4 cup of salt, in a small bowl.
Stir or whisk until smooth. When you are ready to prepare your salads, refrigerate the dressing.
First, rinse 1 cup of quinoa in a fine wire mesh sieve. Put the rinsed quinoa in a sauce pot, add 1.75 cups of water, and place the lid on top. Put the pot over high heat and cook. When it boils, let it simmer for 15 minutes.
In the following steps, you will be able to see the quinoa begin to cool after 10 minutes, turn off the heat, and let it rest for five minutes, with the lid on.
Then you will strain the quinoa into a shallow dish, spread it out to increase the surface area, so the quinoa will cool faster. Refrigerate this quinoa until you are ready to combine the salads.
It is essential that you pre-heat the oven to 400 degrees and that you use any combination of vegetables when prepping this meal (see the notes above the recipe for more ideas).
I used 8 ounces of mushrooms, one pint of grape tomatoes, one red onion, one zucchini, and one yellow squash when prepping this meal.
Onions and zucchini and yellow squash should be sliced into 1/4-inch strips, the zucchini and squash should be sliced into 1/4-inch half circles, and the mushrooms should be cut in half. Leave the tomatoes whole.
Combine the vegetables on the large baking sheet and spread them out in a single layer, if necessary.
You can use more than one sheet if necessary to make sure they’re not stacked on top of each other. Add two tablespoons of olive oil, one teaspoon dried oregano, one teaspoon garlic powder, and one teaspoon salt to the vegetables. Toss them well so the oil and spices are evenly coated.
I roasted the vegetables on a sheet pan for about 40 minutes, stirring them every 15 minutes, until they were browned on the edges (about 40 minutes). I allowed them to cool on the sheet pan for about 10 minutes.
You will need to add a heaping cup of spinach to each container. Then you will add 1/2 cup cooked and cooled quinoa to each container in order to assemble the meal prep salads.
It is essential to let the vegetables cool sufficiently so that they will not be able to wilt the spinach when placed into the containers. Divide the roasted vegetables among the four containers and add 2 tablespoons of hummus to each container.
Last but not least, divide your dressing among four small containers so that you can store your roasted vegetable salad for up to four days.
Roasted vegetables, both delicious and beneficial to everyone’s health. Hope Apronese article will be useful to you, if you have any good shares about this recipe, please leave your feedback in the comment section.