The Loveleaf style of meal prep is simple: we prep one really good salad or bowl recipe per week. And then we switch up the recipe every single week by trying out new, inspiring ingredients and combos. We find this streamlined approach more realistic when it comes to meal prep. And when things are realistic, we actually do them (right?). These rainbow harissa bowls are just one of the prep-ahead recipes from our brand new Meal Prep Challenge, a simple plan where we show you how to get the life-changing benefits of meal prep without the stress or overwhelm. The secret? Do less, better (we’ll show you how).
Whether you want to lose weight, simply eat more vegetables, try new recipes and ingredients, or have more time for weeknight self-care (read: less cooking, more Game-of-Thrones-watching), this simple meal prep strategy can help you reach those goals. Because intentions become reality when you actually plan for them (#adulting).
Here’s how it works. At the start of the Meal Prep Challenge, we will send you a shopping list and four delicious bowl recipes to choose from (like these rainbow harissa bowls). On Sunday, you’ll plan your week (using the included meal planner!), go grocery shopping, and then spend one hour (yep, just one!) making five servings of your chosen bowl (wine and music encouraged). And voilà: weekday fast food that’s actually good for you. You in? Sign up below.
- 5 medium carrots, quartered lengthwise and sliced into 3-inch sticks
- 2 sweet potatoes, cut into ½ inch cubes
- 2 beets, cut into ½ inch cubes
- 1 large red onion, peeled and cut into ½ inch wedges
- extra virgin olive oil
- salt and pepper
- 1 small bunch scallions, finely sliced (darkest part discarded)
- 2 teaspoons honey or agave syrup
- 2-4 teaspoons harissa paste
- juice of 1 lemon
- ¼ cup extra virgin olive oil
- salt and pepper to taste
- 5 oz feta cheese, crumbled
- 1 lb boneless skinless chicken breast
- 1 pint cherry tomatoes, halved
- 1 small bunch mint, stemmed and coarsely chopped
- 8 oz baby kale
- 10 tablespoons roasted pumpkin seeds
- Roast the veggies. Preheat the oven to 400 degrees F. Arrange the carrots, sweet potatoes, beets, and red onion in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 35-40 minutes, flipping halfway through, until soft and golden brown.
- Meanwhile, make the dressing. In a pan, fry the sliced green onions in a little olive oil over medium-high heat until they are just starting to brown. Then add them to a jar and add the honey, 2 teaspoons of harissa paste to start, olive oil, and lemon juice. Season with salt and pepper and mix well. Taste and add another 1-2 teaspoons of harissa paste, if desired.
- Prep the protein. Once the veggies are roasted, bake the chicken breast in the preheated oven until the chicken registers 165 degrees F (usually about 30-35 minutes). Once cooled, slice and set aside.
- Pack the bowls. Divide the roasted veggies and cooked chicken slices between five meal prep containers (see notes). Top with equal amounts of halved cherry tomatoes, crumbled feta, and garnish with mint leaves. Keep the dressing, baby kale, and pumpkin seeds separate. When ready to eat, add a handful of baby kale to the container and drizzle with ⅕th of the harissa dressing. Garnish the bowl with 1 tablespoon pumpkin seeds right before eating.