Main
Weekly Meal Prep: Rice, Lentils, Sautéed Veggies, Hummus & Lemon Vinaigrette
1 h 15 minServes 6Nutri-Score A€€
A
1 h 15 min
1 h 15 minWeekly Meal Prep: Rice, Lentils, Sautéed Veggies, Hummus & Lemon Vinaigrette
what you need
Ingredients
rice (rinsed)Grains400 g
seaweed (torn into pieces)Pantry5 g- lentils (rinsed)Pantry300 g
mixed vegetables (cut into bite-sized pieces)Produce600 g
olive oilPantry30 ml- chickpeas (cooked, drained and rinsed)Pantry400 g
- tahiniPantry60 g
lemon (juiced)Produce2 pieces
garlic (peeled)Produce2 pieces
saltSpices5 g
mustardPantry10 g
bananas (peeled and sliced)Produce4 pieces- lettuce (washed and dried)Produce1 piece
per serving
Nutrition
465kcal
- Carbs
- 80 g
- Proteins
- 13 g
- Fat
- 10 g
what you’ll use
Tools
Saucepan
Sauté pan- Food processor
Mixing bowl
Whisk
Colander
step by step
Method
- Step 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.
- Step 2
Cook the lentils
- Rinse the lentils and simmer in salted water until tender but not mushy.
- Drain well.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 7
Store everything
- Divide the rice, lentils, vegetables, hummus and vinaigrette into containers and refrigerate.
most cooked first