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Hey beautiful people!

This video is one of two videos to show you guys how I meal prepped my lunch for week 2 of 10 pound 10 week challenge! The second one, showing my dinners, will be up shortly!

I am NOT a vegan anymor, however, once upon a time ago I was! I LOVE this salad combo so much that I literally can eat it everyday (which I am doing for this week lol). You can make this for your family, or just lessen the recipe if you don’t want to make it for the whole week.

This is DAIRY FREE, VEGAN, and can easily be made GLUTEN FREE!

1 Large Sweet Potato
4 Whole Carrots
Olive Oil/Basting Oil of your choice
Minced garlic, Garlic powder, Onion powder, Salt and Pepper to taste
1 Bag Baby Spinach
1 Bag Baby Arugula
Tofu of your Choice ( I use Trader Joe’s baked teriyaki flavored tofu)
1 Package Soba/Buckwheat Noodles
1/2 Cup raw Red Onion
1 Can Great Northern White Beans (or chickpeas would be yummy!)
Dried Cranberries to taste
Sesame Ginger dressing to taste
Sesame Seeds to taste

1)Pre-heat oven to 375 degrees farenheit
2)To roast the sweet potato and carrots, cube each to small pieces, place on cookie sheet with non-stick spray or foil, add minced garlic, garlic powder, onion powder, and olive oil. Roast until baked through, about 20 minutes.
3) Brown tofu in a pan and cube.
4) Add soba noodles to boiling water and cook according to instructions. Drain from water and run cold water over noodles.
3) Add spinach and arugula to salad bowls, along with all the ingredients above + cranberries and red onion.
4) Put dressing on the side, and add when ready to eat!

There are so many benefits to this salad, but the best one is how YUMMY it is!

Link to Salad Bowls (I get the medium sized ones):

Link to meal prep video from last week:

Fresh Start by Joakim Karud
Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0
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Instagram: CarlyLiftsForks


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