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Weekly Meal Prep: Rice, Lentils, Sautéed Veggies, Hummus & Lemon Vinaigrette
1 u 15 minVoor 6Nutri-Score A€€
A
1 u 15 min
1 u 15 minWeekly Meal Prep: Rice, Lentils, Sautéed Veggies, Hummus & Lemon Vinaigrette
recept van
@beccineumann
@beccineumann
2 recepten
2 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
rice (rinsed)Granen400 g
seaweed (torn into pieces)Voorraadkast5 g- lentils (rinsed)Voorraadkast300 g
mixed vegetables (cut into bite-sized pieces)Groente en fruit600 g
olive oilVoorraadkast30 ml- chickpeas (cooked, drained and rinsed)Voorraadkast400 g
- tahiniVoorraadkast60 g
lemon (juiced)Groente en fruit2 stukken
garlic (peeled)Groente en fruit2 stukken
saltKruiden en specerijen5 g
mustardVoorraadkast10 g
bananas (peeled and sliced)Groente en fruit4 stukken- lettuce (washed and dried)Groente en fruit1 stuk
per portie
Voedingswaarden
465kcal
- Koolhydraten
- 80 g
- Eiwitten
- 13 g
- Vetten
- 10 g
wat je gebruikt
Keukengerei
Steelpan
Hapjespan- Keukenmachine
Mengkom
Garde
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Cook the lentils
- Rinse the lentils and simmer in salted water until tender but not mushy.
- Drain well.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 7
Store everything
- Divide the rice, lentils, vegetables, hummus and vinaigrette into containers and refrigerate.
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