Vegetarian Cobb Salad Meal Prep

Packed with a beautiful medley of deliciously roasted veggies, you’re going to love this vegetarian take on the classic Cobb salad!

Vegetarian Cobb Salad Meal Prep Ingredients:

• 1 1/4 C. Butter Lettuce
• 1 C. Asparagus (cut into 1-2” long segments)
• Scallions (greens trimmed off)
• 3/4 C. Red Radishes (halved)
• 3 Medium Gold Beets (diced)
• 4 Medium Carrots (sliced)
• 1/2 C. English Cucumber (sliced)
• 1 Garlic Clove (grated)
• 1 Lemon (quartered)
• 2 Hard-boiled Eggs (quartered)
• 1/4 C. Extra Virgin Olive Oil (plus separate 2 Tbsp. for roasting)
• 3 Tbsp. Red Wine Vinegar
• 1/4 tsp. Pink Himalayan Salt
• 1/4 tsp. Ground Black Pepper

Optional:

• Avocado (quartered)

Vegetarian Cobb Salad Meal Prep

Packed with a beautiful medley of deliciously roasted veggies, you’re going to love this vegetarian take on the classic Cobb salad!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Course: Lunch, Main Dish

Cuisine: American

Keyword: Egg, Meal Prep

Servings: 4 meals

Calories: 424kcal

Author: Meal Prep on Fleek

Ingredients

• 1 1/4 cup butter lettuce
• 1 cup Asparagus cut into 1-2 inch segments
• 1 cup Scallions greens trimmed off
• 3/4 cup radishes halved
• 3 medium golden beets diced
• 4 medium Carrots sliced
• 1/2 cup English cucumber sliced
• 1 clove garlic grated
• 1 large Lemon quartered
• 2 large hard boiled eggs quartered
• 1/4 cup EVOO plus 2 tbsp for roasting
• 3 tbsp red wine vinegar
• 1/4 tsp Salt
• 1/4 tsp black pepper
• 1 medium Avocado sliced

Instructions

• Preheat oven to 400℉ and line a baking sheet with foil.
• In a large mixing bowl, asparagus, scallions, radishes, beets, and carrots with 2 tablespoons of olive oil until well-coated.
• Spread veggies onto baking sheet in an even layer with some space between pieces (this may require a second baking sheet). Place on middle rack and roast for 15 to 25 minutes, or until tender and slightly golden.
• While the veggies roast, prepare the simple vinaigrette by whisking together the remaining 1/4 cup olive oil, red wine vinegar, grated garlic, salt, and pepper until emulsified/well-mixed. Set aside.
• Once finished roasting, place veggies over a bed of butter lettuce and serve with (optional avocado), egg, lemon, cucumber, and a drizzle of vinaigrette (if eating immediately, if not, store vinaigrette separately from salad to prevent wilting).
• Serve, store, and enjoy!

Notes

Nutrition for 1 out of 4 servings:

10.1g Protein | 23.2g Carbs | 30.8g Fat | 9.4g Fiber | 424 Calories

Nutrition

Serving: 1meal | Calories: 424kcal | Carbohydrates: 23.2g | Protein: 10.1g | Fat: 30.8g | Fiber: 9.4g

Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!