In our fast-paced world, healthy ready meals are a lifesaver for those who want nutritious food without the hassle of cooking.
Gone are the days of bland, frozen dinners; today’s options are delicious, vibrant, and packed with nutrients.
Join us as we explore some of the best healthy ready meals that have been tried and tested, ensuring you can enjoy convenience without compromising on health or flavor.
1. Quinoa & Kale Power Bowl
### 1. Quinoa & Kale Power Bowl
This Quinoa & Kale Power Bowl is a nutritional powerhouse that combines fluffy quinoa with nutrient-rich kale, roasted sweet potatoes, and a splash of lemon tahini dressing. The balance of protein, fiber, and healthy fats makes this meal satisfying and energizing. Perfect for a quick lunch or dinner, it’s packed with antioxidants and vitamins, ensuring you feel great inside and out. Enjoy it cold or warm, making it versatile for any season!
Ingredients:
– 1 cup quinoa
– 2 cups vegetable broth or water
– 2 cups kale, chopped
– 1 medium sweet potato, diced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon maple syrup (optional)
– 1 garlic clove, minced
– Water, as needed for dressing
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potato with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
4. In the last few minutes of cooking the quinoa, add the chopped kale to the saucepan, cover, and let it steam until wilted (about 3-5 minutes).
5. In a small bowl, whisk together tahini, lemon juice, maple syrup (if using), minced garlic, and enough water to reach your desired dressing consistency.
6. Once everything is cooked, assemble your bowl by adding a scoop of quinoa and kale, topped with roasted sweet potatoes. Drizzle with the lemon tahini dressing.
7. Serve warm or let it cool for a refreshing meal prep option. Enjoy your healthy ready meal!
Product Recommendations:
• Quinoa
• Tahini
• Sweet Potato Peeler
2. Mediterranean Chickpea Salad
Mediterranean Chickpea Salad bursts with flavor and is an excellent source of plant-based protein. Chickpeas are combined with juicy tomatoes, crisp cucumbers, red onion, and feta cheese, all tossed in a zesty lemon-olive oil dressing. Rich in fiber and healthy fats, this salad keeps you full while remaining light and refreshing.
Ideal as a side dish or a stand-alone meal, it’s perfect for meal prep and can be enjoyed throughout the week!
Ingredients:
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, finely chopped
– 1/2 cup feta cheese, crumbled
– 1/4 cup fresh parsley, chopped
– 1/4 cup olive oil
– Juice of 1 lemon
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine the drained chickpeas, cherry tomatoes, diced cucumber, chopped red onion, feta cheese, and parsley.
2. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
3. Pour the dressing over the salad mixture and toss gently to combine all ingredients thoroughly.
4. Adjust seasoning with more salt and pepper if needed.
5. Let the salad sit for about 10 minutes before serving to allow the flavors to meld together.
6. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days for a quick meal prep option.
This Mediterranean Chickpea Salad is a delicious and nutritious addition to your collection of healthy ready meals!
Product Recommendations:
• extra virgin olive oil
• Mediterranean spice blend
3. Spicy Black Bean & Sweet Potato Tacos
3. Spicy Black Bean & Sweet Potato Tacos
These Spicy Black Bean & Sweet Potato Tacos are a flavorful and nutritious option for those taco nights. Roasted sweet potatoes are mixed with seasoned black beans, topped with avocado, fresh cilantro, and a squeeze of lime. The combination of sweet and spicy flavors makes every bite exciting, while the fiber and protein keep you satisfied. Serve these in whole grain tortillas for a wholesome meal that’s as delightful as it is healthy!
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon chili powder
– 1 teaspoon cumin
– Salt and pepper, to taste
– 1 avocado, sliced
– Fresh cilantro, for garnish
– Lime wedges, for serving
– Whole grain tortillas
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
3. Spread the sweet potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Season with a pinch of salt and pepper.
5. Once the sweet potatoes are done, combine them with the black beans in a bowl and mix gently.
6. To assemble the tacos, place a generous portion of the sweet potato and black bean mixture onto each whole grain tortilla.
7. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
8. Serve immediately and enjoy your delicious and healthy ready meal!
Product Recommendations:
• Cast Iron Skillet
• Whole Grain Tortillas
• Avocado Slicer
4. Thai Coconut Curry with Brown Rice
4. Thai Coconut Curry with Brown Rice
Warm up with a bowl of Thai Coconut Curry with Brown Rice, a deliciously creamy and aromatic dish. This meal features a rich coconut milk base infused with fragrant spices, tender vegetables, and hearty brown rice that adds a nutty flavor. Packed with vitamins and minerals, it’s both comforting and nourishing, perfect for a chilly evening or when you need some self-care. This ready meal can easily be reheated, making it a perfect option for those busy days.
Ingredients:
– 1 cup brown rice
– 1 can (13.5 oz) coconut milk
– 2 cups vegetable broth
– 1 tablespoon red curry paste
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 red bell pepper, sliced
– 1 cup broccoli florets
– 1 cup snap peas
– 1 tablespoon soy sauce or tamari
– 1 tablespoon lime juice
– Fresh cilantro for garnish
– Salt and pepper to taste
Instructions:
1. Begin by cooking the brown rice according to package instructions. Set aside once done.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the red curry paste to the pot, mixing well to combine with the onion, garlic, and ginger.
5. Pour in the coconut milk and vegetable broth, stirring until the curry paste is fully dissolved.
6. Add the sliced red bell pepper, broccoli florets, and snap peas to the mixture. Simmer for about 10-15 minutes, or until the vegetables are tender.
7. Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
8. Serve the Thai coconut curry over a bed of brown rice and garnish with fresh cilantro.
9. Enjoy your healthy ready meal, perfect for meal prep or a nourishing dinner!
Product Recommendations:
• Coconut milk
• Brown rice cooker
5. Lemon Herb Grilled Chicken
Lemon Herb Grilled Chicken is a classic that never goes out of style.
This meal features succulent chicken breasts marinated in a zesty lemon-herb blend, grilled to perfection for a smoky flavor.
Paired with steamed broccoli and brown rice, it’s a well-rounded meal that’s high in protein and low in carbs.
Ideal for meal prep, this dish can be made in batches and enjoyed throughout the week, ensuring healthy eating is always just a bite away.
### Ingredients:
– 4 boneless, skinless chicken breasts
– 1/4 cup olive oil
– 1/4 cup fresh lemon juice
– Zest of 1 lemon
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1 tablespoon fresh rosemary, chopped
– Salt and pepper, to taste
– 2 cups broccoli florets
– 1 cup brown rice
– Water or chicken broth (for cooking rice)
### Instructions:
1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade and let any excess drip off. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. While the chicken is grilling, steam the broccoli until tender, about 5-7 minutes.
6. In a pot, combine brown rice and water (or chicken broth) according to package instructions. Cook until the rice is tender and fluffy.
7. Once everything is cooked, serve the grilled chicken with steamed broccoli and brown rice on the side.
8. Enjoy immediately or store in meal prep containers for healthy ready meals throughout the week!
Product Recommendations:
• Grill thermometer
• Meal prep containers
• Olive oil spray
6. Baked Salmon with Asparagus
Baked Salmon with Asparagus is not only delicious but also packed with omega-3 fatty acids and essential nutrients.
The salmon is seasoned and baked until flaky, served with tender asparagus spears drizzled with a hint of olive oil and lemon juice.
This meal is quick to prepare and can be ready in under 30 minutes, making it perfect for those hectic weeknights.
Enjoy it with a side salad for a complete, healthy dinner!
Ingredients:
– 2 salmon fillets (about 6 oz each)
– 1 bunch asparagus, trimmed
– 2 tablespoons olive oil
– 1 lemon (zested and juiced)
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh herbs (such as dill or parsley), for garnish (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or lightly grease it.
3. Place the salmon fillets on one side of the baking sheet and the trimmed asparagus on the other.
4. In a small bowl, mix together olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
5. Drizzle half of the olive oil mixture over the salmon and the other half over the asparagus. Toss the asparagus gently to coat.
6. Bake in the preheated oven for about 12-15 minutes, or until the salmon is flaky and the asparagus is tender.
7. Remove from the oven and garnish with fresh herbs if desired.
8. Serve immediately and enjoy your healthy ready meal!
This recipe is perfect for meal prep and a tested option that will quickly become a favorite in your healthy eating routine.
Product Recommendations:
• Salmon fillets
• Olive oil
• Garlic press
7. Veggie-Packed Stir-Fry
7. Veggie-Packed Stir-Fry
If you’re looking for a quick, nutritious meal that’s bursting with flavor, this Veggie-Packed Stir-Fry is an excellent choice. With its vibrant mix of bell peppers, snap peas, broccoli, and carrots, this dish not only looks appealing but also packs a nutritional punch. The savory soy-ginger sauce brings everything together, making it a delightful addition to your healthy ready meals repertoire.
Best of all, this stir-fry can be served over brown rice or quinoa, providing a satisfying base that enhances the overall texture and nutrition. Whether you’re meal prepping for the week or just need a fast dinner option, this recipe is sure to become one of your tested options.
Ingredients:
– 1 cup bell peppers (red, yellow, and green), sliced
– 1 cup snap peas, trimmed
– 1 cup broccoli florets
– 1 cup carrots, julienned
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 3 tablespoons soy sauce (or tamari for gluten-free)
– 1 tablespoon sesame oil
– 1 tablespoon honey or maple syrup (optional for sweetness)
– Salt and pepper, to taste
– 2 cups cooked brown rice or quinoa
– Sesame seeds and green onions for garnish (optional)
Instructions:
1. Prepare the Rice/Quinoa: Start by cooking your brown rice or quinoa according to package instructions. Set aside once done.
2. Heat the Oil: In a large skillet or wok, heat the olive oil over medium-high heat.
3. Sauté the Aromatics: Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant.
4. Add the Vegetables: Toss in the bell peppers, snap peas, broccoli, and carrots. Stir-fry for about 5-7 minutes or until the vegetables are tender-crisp.
5. Make the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, and honey (if using). Pour the sauce over the sautéed vegetables.
6. Combine and Season: Stir well to coat the veggies in the sauce, and season with salt and pepper to taste. Cook for an additional 1-2 minutes.
7. Serve: Spoon the stir-fry over a bed of brown rice or quinoa. Garnish with sesame seeds and sliced green onions if desired.
Enjoy this delicious and healthy meal that’s perfect for busy weekdays!
Product Recommendations:
• Non-stick wok
• bamboo chopsticks
• organic soy sauce
8. Cauliflower Fried Rice
8. Cauliflower Fried Rice
Cauliflower Fried Rice is a trendy and healthy alternative to traditional fried rice, perfect for those looking to cut carbs. Using grated cauliflower instead of rice, this dish is loaded with vegetables and flavors from soy sauce, garlic, and ginger. It’s a quick meal that can be prepared in under 20 minutes and can easily be customized with proteins like shrimp or chicken. Enjoy it as a side or a main course for a guilt-free indulgence!
Ingredients:
– 1 medium head of cauliflower, grated or riced
– 2 tablespoons olive oil or sesame oil
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, minced
– 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
– 2 green onions, sliced
– 2-3 tablespoons soy sauce (low sodium, if preferred)
– 1 egg (optional, for added protein)
– Salt and pepper to taste
– Optional protein: 1 cup cooked shrimp or diced chicken
Instructions:
1. Start by grating the cauliflower using a box grater or a food processor until it resembles rice. Set aside.
2. Heat the olive oil or sesame oil in a large skillet or wok over medium heat.
3. Add the minced garlic and ginger to the skillet and sauté for about 30 seconds until fragrant.
4. If using, push the garlic and ginger to one side of the skillet and crack the egg into the empty space. Scramble the egg until fully cooked, then mix it with the garlic and ginger.
5. Add the grated cauliflower to the skillet and stir well to combine with the garlic, ginger, and egg.
6. Toss in the mixed vegetables and cook for another 3-5 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
7. Pour the soy sauce over the mixture and stir to evenly coat. Add the sliced green onions and any optional protein, then season with salt and pepper to taste.
8. Cook for an additional 2-3 minutes until everything is heated through.
9. Serve immediately as a healthy meal prep option or as a side dish. Enjoy your delicious and nutritious Cauliflower Fried Rice!
Product Recommendations:
• Cauliflower Rice
• Non-Stick Skillet
• Soy Sauce Dispenser
9. Chicken and Vegetable Soup
Nothing is more comforting than a warm bowl of Chicken and Vegetable Soup.
This hearty soup features tender chicken pieces, a medley of vegetables like carrots, celery, and spinach, all simmered in a flavorful broth.
It’s a great way to boost your immune system and stay warm during the colder months.
Ideal for meal prep, you can freeze portions for later use, ensuring you always have a healthy option on hand!
### Ingredients:
– 1 pound boneless, skinless chicken breasts or thighs, diced
– 4 cups low-sodium chicken broth
– 2 cups water
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups fresh spinach, chopped
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 tablespoons olive oil
– Optional: 1 cup frozen peas for added sweetness
### Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent.
2. Add the diced chicken to the pot, cooking until it’s no longer pink, about 5-7 minutes.
3. Stir in the diced carrots and celery, cooking for another 3-4 minutes until slightly softened.
4. Pour in the chicken broth and water, bringing the mixture to a boil.
5. Once boiling, reduce the heat to a simmer and add the dried thyme, oregano, salt, and pepper.
6. Let the soup simmer for about 20-25 minutes, allowing the flavors to meld together.
7. In the last few minutes of cooking, stir in the chopped spinach and optional frozen peas.
8. Taste and adjust seasoning if necessary.
9. Serve hot, or let it cool before portioning into containers for meal prep.
10. For storage, freeze portions in airtight containers for up to 3 months.
Enjoy this nourishing soup as a wholesome meal anytime you need a comforting dish!
Product Recommendations:
• Instant Pot Duo 7-in-1 Electric Pressure Cooker
• OXO Good Grips 3-in-1 Avocado Slicer
• Glass Meal Prep Containers with Lids.
10. Lentil & Spinach Curry
Lentil & Spinach Curry is a nourishing and satisfying vegan option that’s bursting with flavor.
Made with protein-rich lentils, fresh spinach, and a blend of spices, this dish is both hearty and healthy.
Served with brown rice or whole wheat naan, it makes for a complete meal that’s easy to prepare and perfect for leftovers.
Enjoy a comforting bowl that warms the soul and fuels the body!
### Ingredients:
– 1 cup dried green or brown lentils, rinsed
– 4 cups vegetable broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1-inch piece ginger, grated
– 1 can (14 oz) diced tomatoes
– 2 cups fresh spinach, chopped
– 1 teaspoon cumin
– 1 teaspoon coriander
– 1 teaspoon turmeric
– 1 teaspoon garam masala
– Salt and pepper to taste
– 2 tablespoons olive oil
– Juice of 1 lemon
– Cooked brown rice or whole wheat naan for serving
### Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the cumin, coriander, turmeric, and garam masala, stirring well to coat the onions.
5. Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil.
6. Add the rinsed lentils, reduce heat to low, and cover. Simmer for about 25-30 minutes, or until the lentils are tender.
7. Stir in the chopped spinach and cook for an additional 5 minutes until wilted.
8. Season with salt, pepper, and lemon juice to taste.
9. Serve hot over brown rice or with whole wheat naan.
10. Enjoy your nourishing bowl of Lentil & Spinach Curry, perfect for meal prep and leftovers!
Product Recommendations:
• Instant Pot Duo 7-in-1 Electric Pressure Cooker
• Organic Green Lentils
• Cumin Seeds Whole Spice
11. Zucchini Noodles with Pesto
Zucchini Noodles with Pesto is a fantastic low-carb alternative to traditional pasta dishes.
Spiralized zucchini is tossed with homemade or store-bought pesto, cherry tomatoes, and pine nuts for a burst of flavor.
This dish is not only light and refreshing but also a great way to sneak in more veggies.
Perfect for meal prep, it can be enjoyed cold as a salad or warm as a comforting noodle dish!
Ingredients:
– 2 medium zucchinis, spiralized into noodles
– 1 cup pesto (homemade or store-bought)
– 1 cup cherry tomatoes, halved
– ¼ cup pine nuts, toasted
– Salt and pepper to taste
– Optional: Grated Parmesan cheese for serving
Instructions:
1. Begin by spiralizing the zucchinis using a spiralizer. If you don’t have one, you can use a vegetable peeler to create thin strips.
2. In a large mixing bowl, combine the spiralized zucchini with the pesto. Toss until the noodles are well-coated.
3. Add in the halved cherry tomatoes and gently mix to incorporate them into the zucchini noodles.
4. Toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes, stirring frequently until golden brown. Watch closely to avoid burning.
5. Sprinkle the toasted pine nuts over the zucchini noodles and season with salt and pepper to taste.
6. For a warm dish, you can sauté the zucchini noodles in a pan over medium heat for 2-3 minutes until just heated through. For a cold salad, serve immediately after mixing.
7. If desired, top with grated Parmesan cheese before serving.
8. Enjoy your healthy and delicious meal, whether hot or cold!
This dish not only fits perfectly into your meal prep routine but also stands out as one of the best tested options for healthy ready meals.
Product Recommendations:
• Spiralizer
• Pesto Sauce (homemade or store-bought)
• Toasted Pine Nuts
12. Thai Peanut Chicken Wraps
### 12. Thai Peanut Chicken Wraps
Thai Peanut Chicken Wraps are a deliciously fresh option for lunch or dinner.
Grilled chicken is wrapped in a large lettuce leaf with shredded carrots, cucumbers, and a drizzle of creamy peanut sauce.
These wraps are low in carbs and packed with flavor, making them a satisfying choice for anyone looking to eat healthier.
Ideal for meal prep, you can make a batch and store them for a quick grab-and-go meal!
#### Ingredients:
– 2 boneless, skinless chicken breasts
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 1 cup shredded carrots
– 1 cup sliced cucumbers
– 8 large lettuce leaves (such as romaine or butter lettuce)
– 1/4 cup creamy peanut butter
– 2 tablespoons soy sauce (or tamari for gluten-free)
– 1 tablespoon honey or maple syrup
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Optional toppings: chopped peanuts, cilantro, lime wedges
#### Instructions:
1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Let it rest before slicing into strips.
2. Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, and sesame oil until smooth. Adjust the consistency with a little water if needed.
3. Assemble the Wraps: Lay a lettuce leaf flat and place a few slices of grilled chicken in the center. Top with shredded carrots and cucumber slices.
4. Add the Sauce: Drizzle the creamy peanut sauce over the fillings.
5. Wrap It Up: Carefully fold the sides of the lettuce leaf over the filling and roll it up tightly.
6. Serve or Store: Enjoy immediately or pack them in meal prep containers for a quick and healthy ready meal throughout the week.
Optional: Garnish with chopped peanuts, cilantro, or a squeeze of lime for added flavor!
Product Recommendations:
• Lettuce Wraps Cookbook
• Peanut Sauce Recipe Book
• Meal Prep Containers
13. Sweet Potato & Black Bean Burrito Bowls
Sweet Potato & Black Bean Burrito Bowls are a hearty and filling meal option that’s packed with nutrients.
Roasted sweet potatoes are paired with black beans, brown rice, corn, and topped with avocado and salsa for a flavor explosion.
This dish is not only delicious but also visually stunning, making it a delightful addition to your meal prep.
Enjoy it for lunch or dinner, and savor the wholesome goodness of this vibrant bowl!
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### Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup brown rice (uncooked)
– 1 cup corn (fresh, frozen, or canned)
– 1 avocado, diced
– 1 cup salsa (your choice of heat)
– 2 tablespoons olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
### Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
3. Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While the sweet potatoes are roasting, cook the brown rice according to package instructions.
5. In a medium saucepan, heat the black beans and corn over medium heat until warmed through.
6. Once the rice is cooked, fluff it with a fork and divide it among serving bowls.
7. Top each bowl with roasted sweet potatoes, black beans, corn, diced avocado, and a generous spoonful of salsa.
8. Garnish with fresh cilantro if desired, and serve immediately.
9. For meal prep, store each component separately in airtight containers in the fridge for up to 4 days. Assemble when ready to eat.
These Sweet Potato & Black Bean Burrito Bowls are not just a meal; they’re a celebration of flavors and nutrients that fit perfectly into your healthy ready meals repertoire.
Product Recommendations:
• Glass Meal Prep Containers with Lids
14. Creamy Mushroom Risotto
Creamy Mushroom Risotto is a comforting dish that’s rich and satisfying without being overly heavy.
Using arborio rice, this risotto is cooked slowly, allowing the flavors of sautéed mushrooms, garlic, and broth to meld beautifully.
Finished off with a sprinkle of parmesan and fresh herbs, it’s a luxurious meal that’s perfect for cozy nights in.
This dish is ideal for meal prep as it reheats well, making it a great option for busy weeks.
—
Ingredients:
– 1 cup arborio rice
– 4 cups vegetable or chicken broth
– 1 cup mushrooms, sliced (cremini or button mushrooms work well)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/2 cup grated parmesan cheese
– 2 tablespoons olive oil
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. In a saucepan, heat the broth over low heat to keep it warm.
2. In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet, cooking until the mushrooms are tender and browned, about 5-7 minutes.
4. Stir in the arborio rice and cook for 1-2 minutes until the rice is slightly translucent at the edges.
5. If using, pour in the white wine and stir until it’s mostly absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring continuously and allowing the liquid to be absorbed before adding more. This process should take about 18-20 minutes.
7. Once the rice is creamy and al dente, remove the skillet from heat. Stir in the remaining butter, parmesan cheese, and season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs for an added touch.
Enjoy this creamy mushroom risotto as a delicious meal prep option that’s sure to become a staple in your kitchen!
Product Recommendations:
• Non-stick skillet
• Arborio rice
• Vegetable broth
15. Spaghetti Squash Primavera
Spaghetti Squash Primavera is a fantastic way to enjoy a pasta-like dish while keeping it low-carb.
The roasted spaghetti squash is topped with a colorful mix of sautéed vegetables like zucchini, bell peppers, and cherry tomatoes, all tossed in a light olive oil and garlic sauce.
This meal is not only satisfying but also a great way to pack in those veggies.
Perfect for meal prep, it can be made ahead and enjoyed all week long!
Ingredients:
– 1 large spaghetti squash
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 1 bell pepper (any color), diced
– 1 cup cherry tomatoes, halved
– Salt and pepper, to taste
– Fresh basil, for garnish (optional)
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with salt and pepper.
4. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shredded with a fork.
5. While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
6. Add the minced garlic and sauté for about 30 seconds until fragrant.
7. Add the zucchini and bell pepper to the skillet, cooking until they start to soften, about 5-7 minutes.
8. Stir in the cherry tomatoes and cook for an additional 3-4 minutes until they are slightly blistered.
9. Season the vegetable mixture with salt and pepper to taste.
10. Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
11. Toss the spaghetti squash strands with the sautéed vegetables until well combined.
12. Serve warm, garnished with fresh basil and grated Parmesan cheese if desired.
Enjoy this vibrant and nutritious dish as part of your healthy ready meals collection!
Product Recommendations:
• Spaghetti Squash
• Olive Oil
• Vegetable Peeler
Conclusion
Healthy ready meals offer a convenient way to maintain a nutritious diet without sacrificing flavor or variety.
With so many options available, meal prep has never been easier, allowing you to enjoy delicious food every day.
Whether you’re looking for plant-based meals or protein-packed dishes, the choices are endless!
