I’m actually the worst when it comes to meal prepping, but if there’s one tip that I could give it would be to make a couple of your favorite sauces and/or salad dressings to use during the week. Homemade sauces are low effort {make once, last for 4-5 days} and make the biggest difference when it comes to getting in your daily servings of vegetables. Below are my go-to recipes that I always use on salads, cooked veggies, or grain bowls {regardless of the season} and never get sick of. Enjoy!

Lemon Tahini Sauce

This is just my Lemon Garlic Tahini Sauce without the garlic and with extra lemon juice {you can also remove the salt for a salt-free recipe and it will taste just as good}. I make this at least once a week and use it on everything; salads, grain and veggie bowls, with zucchini noodles, e-v-e-r-y-t-h-i-n-g.

Classic Vegan Caesar Dressing

This is a great universal salad dressing to have on hand and use either in a traditional Ceasar salad or a side salad, but definitely something with leafy raw greens.

Tahini Ceasar Dressing

Very similar to the Lemon Tahini dressing, but with some dijon mustard mixed in for a different flavor. I love this with a curly kale and roasted chickpeas, but it also goes well with cooked vegetables.

Lemon Hemp Seed aka Creamy Red Wine Vinaigrette

Another great everyday salad dressing to have on hand and not as garlicy as the Ceasar Dressing. This dressing is super bright and fresh. Also, a little goes a long way. I use it whenever we make a Chopped Salad for dinner. I haven’t tried it yet, but I think this would go well with steamed or grilled green beans, asparagus or zucchini – super fresh and bright for Spring and Summer.

Cheesy Cashew Sauce

Everyone deserves a cheesy sauce, even dairy-free eaters and vegans. This is great sauce to pair with cooked vegetables {especially roasted broccoli, cauliflower and potatoes} and and even better to have with tacos {“pairs well with guac” lol} or a frittata.

XO

-S

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