quinoa with edamame, carrots, red bell pepper, cilantro, cashews in meal prep containers with muffins and peaches

Here’s what’s on the menu this week!

Breakfast: Veggie tofu scramble with potato wedges

Snack: Peaches and banana nut muffins adapted from Minimalist Baker

Lunch: Loaded quinoa bowls with shredded carrots, red bell peppers, edamame, cashews, and cilantro

Dinner: Rice and bean casserole adapted from Oh She Glows “Tex Mex Casserole” in her cookbook


vegan meal prep with veggie tofu scramble and potato wedges, banana nut muffins and peaches, loaded quinoa bowls, and rice and bean casserole


Watch this clip to see how I meal prepped these meals 🙂