1/2 tspchipotle seasoningI use Mrs Dash Southwestern Chipotle
1/2 tspsmoked paprika
1tsplime juiceor juice of 1 lime
Veggies and Fruits
2 cupsbaby broccoli, chopped
1red onion, sliced thinly
1can 14.5 ozjackfruit, chopped into bite size piecesorganic if possible
20bite size pieces of fresh pineapple
2cupsquinoa/brown ricepre-cooked-I used Seeds of Change
12oz packagelentil pastayou will only use 3 cups of pasta
4cupsshredded purple and green cabbage
2lemonsjuice of 2 lemons
4 cups waterfor lentil pasta
Place pasta and water in Instant Pot. Cook on high pressure for 3 minutes. Quick release when cooked. Note: Pasta and water create a lot of pressure. I lightly place a towel on the pressure valve when it is releasing to avoid having my kitchen sprayed with pasta water.)Drain pasta and run cold water on it to prevent sticking. Set aside.
Sheet Pan Veggies and Fruits
Pre-heat oven to 425 degrees. Spread all fruits and vegetables on baking sheet lined with parchment or silicon baking mat. Drizzle with Chipotle Marinade.
Bake at 425 degrees for 30 minutes.
Add all ingredients to high speed blender and blend. Drizzle evenly on vegetables and fruits on baking sheet prior to baking.
After vegetables and fruits are cooked, distribute evenly among 5 meal prep containers. Add lentil pasta to 3 of the containers. Add quinoa/brown rice to 2 of the containers.
Distribute shredded purple and green cabbage into 5 meal prep containers. Drizzle lemon juice on the cabbage to help avoid discoloration. At meal time, you may add a dressing of your choice, but don't do it in advance as the cabbage will get soggy.
If you don't have an Instant Pot, you can cook the lentil pasta according to package directions. Also, you will only use 3 cups of the cooked pasta for this meal plan, so you will have leftovers from the 12 oz bag.