Three Back to School Lunches

1. Collard Wraps

Ingredients:
3 collard leaves
1 large avocado
1/2 cucumber in strips
2 carrots in strips
1/2 red bell pepper
1 serrano pepper (optional)
salt and pepper to taste

Method:
Cut the thick, woody lower stalk off the collard greens.
Mash half of the avocado with a fork. Slice the cucumber, carrots, and bell pepper into strips. Mince the serrano pepper, if you’re using it.
Spread 1/3 of the mashed avocado on each collard leaf. Top each leaf with 1/3 each of the sliced bell pepper, cucumber, and carrots.
Sprinkle each wrap with salt and pepper to taste, then finish with the serrano pepper (optional).
Fold in each side of the wrap, then roll it from bottom to top. Repeat for each wrap.
Put the wraps in a resealable plastic container. If you ended up with extra veggies, put those in on the side! Put the other avocado half in too. Put the container in the fridge until you’re ready to go!

2. Sweet Potatoes Fries and Dip

Ingredients:
1 large sweet potato
salt and pepper to taste
paprika
chili powder
garlic powder

Dip:
1/2 cup cooked chickpeas
1/2 zucchini
1/4 cup fresh cilantro
1 jalapeño
1 lime
1 teaspoon apple cider vinegar

Method:
Preheat the oven to 400 degrees Fahrenheit.
Cut the sweet potato into fry-shaped strips (no need to peel it!).
Put the sweet potato fries into a bowl. Sprinkle with salt, pepper, paprika, chili powder, and garlic powder to taste. Mix well to coat the fries.
Spread the fries on a baking sheet and bake for 15 minutes at 400 degrees Fahrenheit.
While your fries bake, make the dip! Cut the zucchini into bite-sized pieces, then put it in a food processor along with the chickpeas, cilantro, the juice of 1 lime, and the apple cider vinegar. If your fries left some seasoning mix in the bowl after you mixed them, throw that in too! Process until smooth, adding a little water if necessary.
Put the fries in one side of a resealable plastic container, and the dip on the other side. Refrigerate until you’re ready to go!

3. Quinoa Salad

Ingredients:
1/2 cup red cabbage
2 roma tomatoes
1/2 mango
1 cup spinach
1 cup cooked quinoa
cilantro
1 large lemon
1 teaspoon apple cider vinegar
salt and pepper to taste

Method:
Shred the red cabbage. Dice the tomatoes. Cube the mango.
Put the spinach in a bowl. On top, add the shredded red cabbage, diced tomatoes, quinoa, and cilantro.
Juice the lemon onto the mixture in the bowl. Add the apple cider vinegar, and the salt and pepper to taste. Toss everything well to combine, then add the cubed mango, and mix gently.
Put your salad in a resealable plastic container and refrigerate until it’s time to go!

Staying prepared is one of the keys to living a healthy lifestyle, losing weight, and nourishing your body. Preparing these meals the day before makes them easy to grab from the fridge in the morning on your way out the door. If you want more fantastic vegan recipes that are easy and delicious, check out my Rawvana’s Recipes app! It’s available for both Android and iOS.

I’d also love to hear how you feel when you eat my recipes! Do you feel better? Do you have more energy? Do you wake up more easily, or sleep better? Let me know in the comments below! I always love your feedback, and it helps me figure out how better to help you guys!

Lots of love,

Yovana