Plat
Weekly Meal Prep: Rice, Lentils, Sautéed Veggies, Hummus & Lemon Vinaigrette
1 h 15Pour 6Nutri-Score A€€
A
1 h 15
1 h 15Weekly Meal Prep: Rice, Lentils, Sautéed Veggies, Hummus & Lemon Vinaigrette
ce qu’il vous faut
Ingrédients
rice (rinsed)Céréales400 g
seaweed (torn into pieces)Épicerie5 g- lentils (rinsed)Épicerie300 g
mixed vegetables (cut into bite-sized pieces)Fruits et légumes600 g
olive oilÉpicerie30 ml- chickpeas (cooked, drained and rinsed)Épicerie400 g
- tahiniÉpicerie60 g
lemon (juiced)Fruits et légumes2 morceaux
garlic (peeled)Fruits et légumes2 morceaux
saltÉpices5 g
mustardÉpicerie10 g
bananas (peeled and sliced)Fruits et légumes4 morceaux- lettuce (washed and dried)Fruits et légumes1 morceau
par portion
Nutrition
465kcal
- Glucides
- 80 g
- Protéines
- 13 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Casserole
Sauteuse- Robot multifonction
Saladier
Fouet
Passoire
pas à pas
Préparation
- Étape 1
Cook the rice with seaweed
- Rinse the rice until the water runs clear.
- Simmer the rice with the seaweed and a pinch of salt until tender and fluffy.
- Étape 2
Cook the lentils
- Rinse the lentils and simmer in salted water until tender but not mushy.
- Drain well.
- Étape 3
Sauté the vegetables
- Heat the olive oil in a sauté pan.
- Cook the vegetables over medium-high heat until tender-crisp and lightly golden.
- Season with salt.
- Étape 4
Make the hummus
- Blend the chickpeas, tahini, juice of one lemon, garlic and salt with a splash of water until smooth and creamy.
- Adjust the seasoning and loosen with more water if needed.
- Étape 5
Make the lemon vinaigrette
- Whisk the juice of the remaining lemon with the mustard, a pinch of salt and the olive oil until emulsified.
- Étape 6
Prep the bananas and lettuce
- Peel and slice the bananas, then freeze them for smoothies.
- Wrap the lettuce in a damp paper towel to keep it fresh all week.
- Étape 7
Store everything
- Divide the rice, lentils, vegetables, hummus and vinaigrette into containers and refrigerate.
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