Rice salad inspired by Nonna: brown rice, hummus, roasted bell peppers, pickled red cabbage and capers. 💜
I don't really meal prep at the moment, I just make some extras at dinner time so I can mix-and-match side dishes to make a lunch. This is how I did it this week:
- Monday we had stir fry with rice so I cooked some extra rice which I used for today's salad. Wednesday I added the rice to some miso broth with tofu and veggies. Sometimes I use the cooked rice to make porridge for breakfast.
- The stir fry consisted of Chinese cabbage of which we saved some raw to add to salads or soups.
- Tuesday I baked some falafel and simultaneously roasted some sliced bell peppers which we added to our wraps. Today I added them to my lunch.
- Still have a huge jar of homemade red cabbage pickle in my fridge which I can add to soups, stir fries, sandwiches, salads, wraps, anything really!
I like doing it this way because then I don't have to eat exactly the same lunch every day.