Lemony Lentil Meal Prep (40g protein)
This lemony lentil meal prep is packed with 40g of protein per serve and will keep you full for hours! This lentil and tempeh meal prep is topped with a delicious cashew sour cream, sesame steamed kale and a mix of quinoa and sweet potato to keep you fueled and satisfied for hours! You’ll be making this easy meal prep on repeat!
Other high protein recipes you’ll love
Lemony Cous Cous and Balsamic Glazed Tofu Meal Prep
Why you’ll love this high protein lentil meal prep
- It takes less than 30 minutes to make!
- It’s packed with 40g of plant protein!
- It will keep you full for hours!
- You can store it in the fridge for up to 4 days!
- It is topped with a delicious cashew sour cream!
How to make your lentil meal prep
This simple lentils recipe is perfect for a busy week and keeps in the fridge for up to 4 days! Here’s how to make it:
First cook your sweet potato and quinoa. This takes the longest so best to get it out of the way! Cook your quinoa in water and cube your sweet potato. Air fry your sweet potato at 400f for 15-20 minutes or until slightly crisped. You can also cook in the oven at 450f for 20-30 minutes.
Next add your kale to a steaming basket or boil in some water. Once cooked drizzle on a touch of sesame oil and toss in salt and pepper.
Cook your tempeh in a pan over medium heat until crispy then add in your lentils and squeeze on some lemon juice.
Make your sour cream in a high speed blender. You will have leftovers of this. It works great for burrito bowls, salad bowls or as a dip!
Assemble your meal prep bowls by dividing all of the ingredients into 3 containers. Add some chopped red onion on top along with some chopped sundried tomatoes and that cashew sour cream!
Some tips from Steph
Make it nut free! You can make this recipe nut free simply by omitting the cashew sour cream. You can also make your sour cream out of tofu instead by swapping it for the cashews!
Can’t find tempeh? You can use an extra can of lentils instead!
Switch up the grains! Any grains will work here! If you can’t find quinoa you can use cous cous, brown rice or extra sweet potato!
Make it a wrap! This green lentil recipe would also work deliciously as a wrap! Simply add the ingredients into a tortilla and enjoy!
Use an oil free sundried tomato! This will ensure you don’t get extra fats and calories from the oil. I like the sundried tomatoes from Yupik which you can find them on Amazon!
Storing your lentil meal prep bowls
This is one of the best lentil recipes because you can make the containers ahead of time and store them in the fridge for up to 4 days! They taste just as good on the 4th day and they taste great cold right out of the fridge! You can also try and warm this meal up, although I prefer it cold. You would also have to remove the sour cream before re-heating!
Other high protein vegan recipes
Lemony Cous Cous and Balsamic Glazed Tofu Meal Prep
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High Protein Chickpea Blondies
Lemony Lentil Meal Prep (40g protein)
Ingredients
- ¾ cup Quinoa uncooked
- 2 Medium Sweet Potaotes
- Small Bunch of Kale
- ½ tsp Sesame Oil
- Salt & Pepper for the Kale
- 1 can Lentils 1½ cups strained and rinsed
- 227 g Tempeh
- Juice of 1-2 Lemons
- ½ cup Chopped Sundried Tomatoes not in oil
- ¼ Red Onion diced
Cashews Sour Cream
- 1 cup Raw Cashews
- ½ cup Water
- 1½ Apple Cider Vinegar
- 2 tbsp Lemon Juice
- ¼ tsp Salt
Instructions
- Start by cooking your quinoa in water and cube your sweet potato. Air fry your sweet potato at 400f for 15-20 minutes until slightly crispy or bake at 450 for 20-30 minutes. Make sure to toss your potatoes halfway through.
- Steam or boil your kale. If boiling make sure most of the water has drained. Drizzle on a touch of sesame oil and season with salt and pepper. Toss and set aside.
- Crumble your tempeh into a pan over medium heat and cook for about 5 minutes until the tempeh has slightly crisped. Add in your lentils along with a squeeze of lemon juice.
- Finely dice your onions and sundried tomato.
- Make your cashew sour cream in a high speed blender and blend until smooth. You will have leftover of this so make a half batch if you don't want any leftovers!
- Assemble your containers by driving the ingredients into 3. Add your chopped onion and sundried tomatoes on top along with 2 heaping tablespoons of the cashew sour cream.
- Store in the fridge for up to 4 days and enjoy!