Making and bringing lunches Monday through Friday doesn’t have to be a chore. Thanks to our favorite Mason jars, you can pack a healthy and delicious lunch quickly, that will last in your fridge all week long. These mason jar salad recipes have us ready to take on the week!
Looking for more meal prep ideas? Check out this quick fajita meal prep ideas or this teriyaki tofu and banh mi tofu meal prep recipe!
Ingredients
- Quinoa Chickpea Tabbouleh:
- ¼ lemon, juiced
- 2 tsp olive oil
- Pinch of allspice
- Salt and pepper
- ½ cup cooked quinoa
- ½ cup chickpeas
- 1 green onion, sliced
- 1 tomato, diced
- 1 bunch flat-leaf parsley, chopped
- 2 mint leaves, chopped
- Avocado, Corn Tofu Salad:
- 2 tsp olive oil
- 1 clove garlic, diced
- ¼ cup organic tofu, diced
- 1 ear of organic corn, roasted and kernels sliced off ear
- ½ avocado, diced tossed in ½ lime, juiced
- ½ tomato, diced
- ¼ cup cilantro, chopped
- Spinach, as needed
- Lentil Beet Salad:
- 2 tsp olive oil
- ½ orange, juiced
- ½ tsp ginger, grated
- ¼ tsp agave or maple syrup
- 1 cup lentils, cooked
- ¼ cup carrots, shredded
- ¼ cup beets, shredded
- 3 Tbsp sunflower seeds
- Arugula, as needed
Preparation
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Pre-cook beans and grains on Sunday.
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Once they’ve cooled, layer your Mason Jars, starting with dressing at the bottom, then grains, then beans, then vegetables.
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Let them set in your fridge. When you’re ready to eat, simply shake and enjoy!
