Meal prep helps me ensure that I have nutritious meal options ready to grab during the busy work week. I love building these meal prep jars for salads, pasta, soups, and even sandwiches.

Ensure your ingredients keep fresh throughout the week by placing your wet or heavier ingredients at the bottom of the jar, aka the dressing or sauce. Next, add your protein, grains, and veggies. Keep ingredients with a higher water content towards the bottom. Think cucumbers and tomatoes. Finally, top everything with your greens of choice.

When creating my meal prep jars I like to ensure that it is a balanced meal all in one. Incorporating protein, grain, dressing, vegetables, and greens into every recipe. This quinoa black bean arugula bowl has a generous serving of plant-based protein. Cucumbers and tomatoes add vitamins and minerals while keeping you hydrated. Arugula has cancer-fighting agents and is a nutrient-dense food. Arugula is high in calcium, potassium, folate, and vitamins C, K, and A.

A great sauce or dressing is key to loading a meal prep jar with flavor and adding healthy fats to aid in nutrient absorption. The herby poblano green dressing incorporates vegan yogurt for healthy gut bacteria. Pumpkin seeds are rich in antioxidants, iron, zinc, and magnesium. The poblano pepper can be roasted prior to making the dressing to boost the flavor but it tastes great raw in this dressing.

If you are looking for additional meal prep recipes here are a few you may want to try.

Meal Prep Quinoa, Black Bean, Arugula Bowl with an Herby Poblano Green Dressing

Meal prep quinoa black bean arugula bowls with an herby poblano green dressing make it easier to eat a healthy lunch during the busy work week.

Servings bowls

Prep Time 15

Cook Time 10

Total Time 25

Equipment

4 30 oz glass jars with lids
cutting board
Chef's Knife

Ingredients

Bowl Ingredients

1 cup dry quinoa
15 oz can black beans rinsed and drained
1 cup cucumber diced
1 cup cherry tomatoes halved or quartered
¼ cup red onion minced optional
juice of two limes
4 cups arugula

Poblano Green Dressing Ingredients

1 large poblano pepper seeded and chopped
⅓ cup vegan plain yogurt
1 bunch fresh cilantro leaves
½ cup shelled pumpkin seeds
¼ cup water
2 cloves garlic
1 tsp coriander seeds
juice from one lime
salt and pepper to taste

Instructions

Cook the quinoa according to package directions.
In a blender combine all of the dressing ingredients and blend until desired texture.
In a medium mixing bowl combine the cucumber, tomato, red onion, and juice from one lime.
Divide the dressing amongst 4 – 30 oz jars.
Next add the black beans, quinoa, tomato mixture, and arugula in that order.
Place tops on jars and store in the refrigerator until ready to eat.
To serve pour ingredients into a bowl or shake up ingredients and eat from the jar.

Course: Bowl, Lunch, Salad

Cuisine: American, Mexican-American Inspired

Keyword: bowl, Easy Recipe, healthy, lunch, meal prep, picnic, Quick & Easy, salad

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.