Description
Celebrate a fresh start with the Divorce Salad, a vibrant and hearty meal prep option that fuels your body and soul. Packed with tender beef, colorful veggies, and a zesty dressing, this salad is designed to keep you energized all week long.
Ingredients
- Finely chopped kale
- Shredded green or purple cabbage
- Romaine lettuce
- Spinach
- Lean cut of beef (flank steak, sirloin, or ground beef)
- Soy sauce (or tamari for gluten-free)
- Lime juice
- Maple syrup
- Garlic (1 clove, minced)
- Ginger (1/2 tsp, grated)
- Chili flakes (pinch)
- Thinly sliced chicken breast or thighs (optional substitution for beef)
- Seasoned black beans (optional vegetarian option)
- Chickpeas (optional vegetarian option)
- Grilled halloumi cheese (optional vegetarian option)
- Plant-based crumbles or marinated extra-firm tofu (optional vegetarian option)
- Sweet potatoes (cubed)
- Bell peppers (any color, sliced)
- Red onion (wedges)
- Broccoli florets (optional)
- Brussels sprouts halves (optional)
- Olive oil
- Salt
- Black pepper
- Paprika or chili powder
- Black beans (rinsed and drained)
- Corn (frozen or fresh)
- Quinoa or farro (cooked and cooled)
- Roasted chickpeas (optional)
- Cherry tomatoes (optional)
- Cucumber (optional)
- Pepitas (pumpkin seeds)
- Sunflower seeds
- Toasted almonds
- Crispy fried onions (optional)
- Crushed tortilla chips (optional)
- Greek yogurt or mayonnaise (or a mix of both)
- Chipotle powder
- Cumin
- Garlic powder
- Honey or maple syrup
- Water or broth (to thin dressing)
Instructions
- Prepare Your Beef: If using flank steak, slice it against the grain into thin strips. Place the beef in a bowl and add your marinade (e.g., 2 tbsp soy sauce, 1 tbsp lime juice, 1 tsp maple syrup, 1 minced garlic clove, 1/2 tsp grated ginger, pinch of chili flakes). Toss to coat and let it marinate for at least 30 minutes, or up to 4 hours in the fridge. Heat a large skillet or grill pan over medium-high heat. Once hot, add a drizzle of oil. Cook the marinated beef strips in batches until nicely seared and cooked through, about 2-3 minutes per side. Don't overcrowd the pan. Remove and set aside to cool completely.
- Roast Your Veggies: Preheat your oven to 400°F (200°C). On a large baking sheet, spread out your cubed sweet potatoes, sliced bell peppers, and red onion wedges. Drizzle with 1-2 tablespoons of olive oil, season with salt, black pepper, and your chosen spices (like paprika or chili powder). Toss to coat evenly. Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized. Let them cool completely.
- Prepare Other Components: While veggies are roasting, rinse and drain your black beans and corn. Chop your kale or cabbage finely. If using quinoa or farro, cook according to package directions and let it cool.
- Make the Dressing: In a small bowl, whisk together all your dressing ingredients (Greek yogurt/mayo, lime juice, chipotle powder, cumin, garlic powder, honey/maple syrup, water/broth). Taste and adjust seasonings as needed. If too thick, add a little more water or broth.
- Assemble Your Meal Prep Containers: Start by adding 2-3 tablespoons of dressing to the very bottom of each meal prep container. Next, layer your sturdier, non-green ingredients: cooked beef, roasted vegetables, black beans, corn, and any cooked grains. Finally, add your chopped greens on top. This keeps them from getting soggy. If you’re adding avocado, slice it fresh just before serving. For crunchy toppings like nuts or crispy onions, store them in a small separate container or a small zip-top bag tucked into your main container.
- Chill and Enjoy: Place lids tightly on your containers and refrigerate. When ready to eat, simply shake or toss everything together in the container (or transfer to a bowl) and enjoy!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: Roasting and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 15 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Cool all cooked ingredients completely before assembling to prevent sogginess. Layering ingredients properly ensures freshness, with dressing at the bottom and greens on top. Store crunchy toppings separately and add just before serving for the best texture.