Vegetarian Cobb Salad Meal Prep

Vegetarian Cobb Salad Meal Prep

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

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

Vegetarian Cobb Salad Meal Prep

Vegetarian Cobb Salad Meal Prep

Vegetarian Cobb Salad Meal Prep

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!
Course Lunch, Main Dish
Cuisine American
Keyword Egg, Meal Prep
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 meals

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

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