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Roasted Vegetables Meal Prep

Roasted Vegetables Meal Prep

Here is an easy plant-based lunch recipe that's perfect to take to work. It comes together in about 40 minutes, can be prepped for a few days, and tastes delicious!

🍽 Serves 3

🕘 35-40 minutes


  • 4 cups of butternut squash

  • 1 1/2 cups/ 1 can of brown lentils

  • 1 bunch of broccolini

  • Extra virgin olive oil

  • Salt, pepper

  • 1/2 cup dates

  • 1/2 cup roasted almonds

  • 1 1/2 cups of black rice

Creamy fig dressing:

  • 1/3 cup of cashews, soaked

  • ¼ cup of dried figs, soaked

  • ½ cup of plant milk

  • 1 garlic clove

  • ½ tsp nutmeg

  • 1 Tbsp extra virgin olive oil

  • Water if needed

  • Salt, pepper to taste


  1. Soak the cashews and figs in hot water. Preheat the oven to 200'C. Prepare the ingredients, chop butternut squash, dates, and broccolini.

  2. Cook the rice according to the packaging instructions.

  3. Place chopped butternut squash on a baking tray. Drizzle olive oil, salt, and pepper. Roast for 15 minutes.

  4. In the meantime prepare the dressing, in a blender, and place drained cashews and figs. Add plant milk, garlic, olive oil, nutmeg, salt, pepper. Blend until smooth and creamy.

  5. Remove the tray from the oven, toss the vegetables, and add: broccolini, and lentils. Drizzle olive oil and sprinkle salt. Place back in the oven and roast for 15 more minutes.

  6. Assemble the lunch box, place black rice, butternut squash, and broccolini. Add chopped dates, and roasted almonds.

  7. Store the dressing separately and pour over the meal just before serving.

  8. Enjoy!


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