I’d say at least 90 per cent of the meals I make can be used as meal prep, and are easy enough to divide and store either in the fridge (which is what I usually do) or freezer for the week.
This recipe is particularly easy to throw together, delicious and vibrant to the eye. It’s gluten-free and can easily be made vegan by substituting the boiled egg for another form of protein — I’d suggest either tofu or beans.
Rice & Mushroom Salad | Meal Prep
Recipe Type: Gluten-Free, Dairy-Free, Can Be Vegan
Author:
Prep time:
Cook time:
Total time:
Serves: 3
This recipe is particularly easy to throw together, delicious and vibrant to the eye. It’s gluten-free and can easily be made vegan by substituting the boiled egg for another form of protein — I’d suggest either tofu or beans.
Ingredients
- A handful of button mushrooms, sliced
- One red onion, diced
- Half a hot pepper (I used habanero)
- Two cloves of garlic
- Half a head of cabbage (I used purple)
- A bell pepper, diced
- A handful of parsley, chopped
- A head of lettuce
- 1 cup of cooked rice (I used half brown, half black)
- 3 boiled eggs (or vegan protein alternative)
- Half a tbsp olive oil
- 1 tbsp sumac powder*
- Salt to taste
Instructions
- Start by slicing up your mushrooms.
- Then chop up your onion, chilli, and garlic. Pop all of these in a pan with a little olive oil and fry them off until they get a bit of colour.
- At this stage, add your mushrooms and your sumac powder.
- Chop up your bell pepper, cabbage, and parsley.
- Mix all your cooked and chopped ingredients together, except for the lettuce and boiled egg.
- Divide the portion into the three, and serve on a bed of lettuce with a boiled egg for each container.
Notes
* If you don’t have sumac or access to it, go in with half the zest of a lemon, plus a little of the juice, and some black pepper.
And there you have it — vibrant, easy, 20-minute meal prep that will yield you three meals.
As always, bilafiya
(well wishes and wellbeing)
Sand Kitchen 
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