Bai's Bowls #3: Greek Inspired 🥙
Meal prep with $45? Oh yeah!
Hi 👋 ! Whewww! I am loving how many of you all are LOVING this series and making the recipes. All of the photos you’ve been sending us on socials have literally made us do a little happy dance when we receive them. 💃 We started this series after being burnt to a *crisp* after getting home from our book tour. I was puffy, exhausted and tired of eating out. I wanted to get back to our old ways of prioritizing our meal prep + health so I figured what better way to be accountable than to do it with all of YOU! It’s now been over a month since our first week, and not only am I feeling like myself again after a grueling 2 years of cookbook publishing, but I feel so connected to this community. Something I will forever be in awe of and so grateful for.
This time last year I was in Spain and as I was reminiscing, I figured that we could have a spring time mediterranean theme for this week’s menu. I wanted 100 ways to enjoy this and it’s safe to say that this is my favorite week yet. Oil free greek lemony potatoes that are so good I could cry. Shredded spiced tempeh that’s like a high protein topper to anything. A tahini dressing you could drink it’s so good. Turmeric basmati rice that makes any dish look beautiful. And a cucumber salad that is just the *chef’s kiss* on top.
As a reminder, this is a series dedicated to creating a week’s worth of delicious, budget-friendly, seasonal plant-based bowls in under 2ish hours! Each bowl is crafted with a variety of nutrient dense ingredients—including hearty proteins, vibrant veggies, and powerhouse grains—to ensure you never get bored or tired throughout the week. You’ll love the flexibility of mixing and matching different elements to suit your cravings, with options to add extra proteins or toppings as you desire.
We’ll be posting these every other week (On Thursday or Friday), so you’ll have plenty of time to stop at the store, meal prep, and have everything ready for the next work week! You’ll find the complete grocery list, recipes for each element, and even a prep how-to to make the most of your time to master the art of multi-tasking in the kitchen.
My goal with this series is to transform the way you look at meal prep, using ingredients you already have while getting confident sticking to your budget. Every other week we’ll have a different vibe, and use different ingredients so you’ll never get bored and will always have a fridge full of delicious things to eat. It’s self care… in the form of food!
This week’s mix is:
(2) Proteins: Crispy Garbanzo Beans + Spiced Shredded Tempeh
(2) Grains//Carbs: Turmeric Basmati Rice + Greek Potatoes
(2) Veggies: Shawarma Mushrooms + Cucumber Mint Salad
(2) Greens: Spring Mix + Baby Sprouts
(2) Sauces: Sweet Tahini Dressing + 2 Minute Hummus (Tahini Base)
(1) Toppers: Purple Sauerkraut / Pita Bread
What you can make throughout the week with this one meal prep:
Mushroom Shawarma Pita Pockets
Mint Cucumber Salad
Loaded Buddha Bowl
Pita Flatbreads
Breakfast Bowl
Snack Attack!
Okay, let’s talk about something not-so-glamorous but super important when it comes to meal prep — cooling your food. After sharing last week’s recipes, I got a ton of messages asking, “Wait… am I supposed to let this cool before tossing it in the fridge?”
