This is one of my favorite make-ahead prep meals for the week. I make the various components and leave them in the fridge for quick, healthy meal assembly. It LOOKS like a lot of prep, but most of it is simple and can be done while you’re doing other tasks, and this can last for several meals.
Take-Out Sesame Noodles
A rif on the New York Times recipe, adapted with more veggies, less sugar, and Gluten-Free!
Coconut Roasted Sweet Potato and Collard Greens Hummus Bowl
Hummus
Our Original Hummus-Bowl-Hummus! We love a good hummus bowl at Little Green. It makes the heartiest grain-free dinner. Make a big batch and then whip up a stir fry to go on top. It’s super fun and easy to make seasonal hummus bowls with whatever you find at the farmer’s market. Drizzle with olive oil, maybe some herbs or sumac, and enjoy!
Herb Lemon Tahini Dressing
It’s great on salad, but also is really nice as a spread on a lovely piece of fish.