One of the easiest and most effective ways to get more vegetables into your diet is to prep them in bulk. When you have vegetables in the fridge ready to go at any time, you can easily grab them for lunch, snacks or dinner without having to spend time cooking them each day. Some of my favorite ways to cook and prep a lot of vegetables at once is roasting, steaming and making large salads.
Here are some of my favorite and go too roasted veggies recipes.
- Roasted Vegetables (broccoli, cauliflower, carrots, asparagus)
- Herb Infused Sweet Potato Wedges
- Honey and Lime Roasted Sweet Potato
- Bacon and Cranberry Roasted Brussel Sprouts with Balsamic Dressing
- Skillet Roasted Acorn Squash
- Rosemary and Garlic Smashed Potatoes
- Roasted “Cheesey” Asparagus
- Farmer’s Market Roasted Carrots
Here are some of my favorite cooked vegetables to make in bulk.
- Mixed Cooked Vegetables
- Cauliflower Rice
- Dirty Cauliflower Rice
- Garlic Mashed Cauliflower
- Lemon and Garlic Kale with Sesame Seeds
These are my favorite summer salads that makes a lot!
- Bacon Cucumber Tomato Avocado Salad with a Lime Dressing
- Cucumber Salad
- Kale Summer Salad
- Asparagus & Fingerling Potato Salad
- Medley Tomato Salad
- Raw Beet & Apple Salad
And of course, I am now adding this Shredded Brussels Sprout and Spinach Salad to the mix! This salad makes a lot and will go far into the week! The best part, it gets better with time! The longer the dressing soaks into everything, the more flavor it throws off. I challenge you to up your vegetable game and try out one new vegetable recipe a week. Let me know how it goes!
Shredded Brussels Sprout and Spinach Salad with Avocado Dressing
- 1.5 pounds brussels sprouts
- 1 bundle spinach
- 1 granny smith apple
- Lemon juice from 1/4 of a lemon
- 1/3 cup dried blueberries
- 1/4 cup shaved almonds
For the Dressing
- 1 avocado
- 2 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- Lemon juice from 1/4 – 1/2 of a lemon
- 1 tbsp fresh parsley
- salt and pepper to taste
- Core and chop the apple into chunks. Add the apple chunks to a small bowl and add the lemon juice (this will help the apples to not brown). Set aside.
- Wash and pat dry the spinach. Add the spinach to a food processer and pulse until finely chopped. Transfer chopped spinach to a large bowl. Set aside.
- Wash and cut the ends off of the brussels sprouts. Add the brussels sprouts to a food processor and pulse until finely chopped. Add the chopped brussels sprouts to the same bowl as the spinach.
- To make the dressing, add all dressing ingredients to a food processor or blender and blend until smooth.
- Add the apple, blueberries, almonds and dressing to the spinach and brussels sprout bowl and mix until well combined and the dressing fully coats the salad.
- Place in fridge to cool for 30 minutes and enjoy!