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    Home » Recipes » Vegan Recipes

    Plant-Based Meal Prep Southwest Salad

    Published: Jan 19, 2020 · Modified: Apr 24, 2023 by Dianne · This post may contain affiliate links

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    Southwest Salad from Vegan Yack Attack’s Plant-Based Meal Prep by Jackie Sobon with text overlay

    Southwest Salad from Vegan Yack Attack’s Plant-Based Meal Prep by Jackie Sobon is the ultimate grab-and-go lunch. Prep your salad on Sunday, and you have meals at the ready for the week ahead! This recipe is super easy to make, and it’s vegan and gluten-free.

    Southwest Salad from Vegan Yack Attack’s Plant-Based Meal Prep by Jackie Sobon with text overlay

    Plant-Based Meal Prep

    A lot of my health coaching clients tell me that sticking to a healthy diet during the work week can be tough. I always suggest meal prepping to help them make it through the week. Meal prep can be a little daunting though. Sometimes you’re not sure what to buy at the grocery store, how much food to prep, or if you have the right type of storage containers. And you want to make sure that you’re not spending hours on end in the kitchen on the weekend in order to have meals throughout the week.

    Vegan Yack Attack’s Plant-Based Meal Prep by Jackie Sobon

    Jackie Sobon has come to the rescue with her newest cookbook Vegan Yack Attack’s Plant-Based Meal Prep! Jackie takes the guesswork out of meal prep, making it simple and easy.

    salads in meal prep bowls

    Meal Plans

    Jackie begins Plant-Based Meal Prep with meal preparation tips. Here you’ll find tips for staying organized, as well as lists of essential equipment and helpful ingredients.

    Diving into meal prep, Jackie starts with weekly meal prep menus for one person. There are 6 menus, so you’ll have enough meals to last you a month and a half if you follow it each week. Each menu has a grocery list along with guidelines to help make prep easy. The recipes are easy to make and they don’t take too much time, so you’re spending your precious day off standing in the kitchen. Each recipe makes 5 servings, so you’ll have enough to last throughout the work week.

    The book also has mix and match menus, some for two people and some for four. In these meal plans, Jackie has included checklists and prep itineraries to help make the most of your time. The menus include lighter fare, high protein meals, and flavors of East Asia.

    salad with vegetables

    Creative Recipes

    Even if you aren’t into meal prep and are just looking for some yummy recipes, you’ll really enjoy Plant-Based Meal Prep. Jackie is known for her deliciously flavorful and creative recipes, which you’re probably familiar with if you follow her blog Vegan Yack Attack. These recipes do not disappoint. I talking about dishes like Seitan Fusion Tacos, Blood Orange Freezer Waffles with Berry Compote, and Piña Colada Chia Pudding. They are all easy to make, and they use easy to find whole food, plant-based ingredients.

    salad with book

    The Chapters in Vegan Yack Attack’s Plant-Based Meal Prep include:

    • Making Meal Prepping Easy
    • Weekly Meal Prep for One
    • Mix and Match for All
    • Basics and Bonuses
    lettuce, peppers, beans, tomatoes, radishes, lime, and onion

    Southwest Salad

    The first recipe I made from the book was the Southwest Salad. I like to eat salads for lunch during the week, even in winter. This recipe has some spicy heat to it, which I appreciate in the colder months.

    This recipe couldn’t be easier to make. You simply chop your veggies and divide them among 5 containers! Easy peasy!

    The Southwest Salad is topped with Cilantro Jalapeño Cashew Dressing, which is just as simple to make. You just mix everything together in a blender until it’s smooth and creamy.

    These salads will last in the fridge for up to 6 six days, which means you can make it on Sunday and have lunch at the ready for the work week ahead.

    two bowls of salad

    If you want to get organized and prepare your meals in advance, you need Vegan Yack Attack’s Plant-Based Meal Prep!

    salad with tomatoes and avocado
    salads square

    Southwest Salad

    Jackie Sobon
    Over the last few years, I’ve made various versions of this salad, but this version has the most beautiful colors and texture. It’s crunchy, fresh, and bright, and the Cilantro Jalapeño Cashew Dressing is the perfect creamy, tangy topping.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Course Salad
    Cuisine American
    Servings 5 servings
    Calories 248 kcal

    Ingredients
      

    • 1½ pounds (680 g) romaine lettuce chopped
    • 2 15-ounce cans cans low-sodium black beans drained and rinsed
    • 1 yellow bell pepper stemmed, seeded, and diced
    • 1 orange bell pepper stemmed, seeded, and diced
    • 1¼ cups (188 g) grape tomatoes
    • ⅔ cup (110 g) thinly sliced red onion
    • ⅔ cup (95 g) sliced radishes
    • ⅔ cup (60 g) sliced avocado
    • 1 batch Cilantro Jalapeño Cashew Dressing recipe follows

    Instructions
     

    • Set out five roughly 30-ounce (850 g) storage containers. Divide the lettuce evenly among the containers, then top with black beans, bell peppers, tomatoes, and onion. Top each serving with radishes and sliced avocado.
    • Drizzle the dressing over the top of each salad (or divide into five small containers or jars). Store in the refrigerator for up to 6 days.

    Notes

    Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
    Calories: 248kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    salads square

    Cilantro Jalapeño Cashew Dressing

    Jackie Sobon
    This vibrantly green dressing is packed with flavor but is good on dang near anything. And because it is prepared in a blender, it is very easy to make! Raw cashews create a creamy base that carries that herby cilantro goodness and a hint of fresh jalapeño spice.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Course Condiment
    Cuisine American
    Servings 6 servings
    Calories 117 kcal

    Ingredients
      

    • ¾ cup (103 g) raw cashews
    • ¾ cup (175 ml) water
    • ½ cup (8 g) firmly packed fresh cilantro
    • 3 tablespoons (45 ml) lime juice plus
    • 1 teaspoon zest
    • 1 fresh jalapeño stemmed and seeded
    • 1 teaspoon onion powder
    • ¾ teaspoon salt
    • ⅛ teaspoon cayenne pepper

    Instructions
     

    • Puree cashews, water, cilantro, lime juice and zest, onion powder, salt, and cayenne in a blender until the mixture is as smooth as possible, then let it rest in the pitcher for 5 minutes. Blend again to further break up the cashews. Season with additional salt to taste. Transfer to a jar with a lid and store in the refrigerator for up to 7 days.

    Notes

    Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
    Calories: 117kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    salads square

    Other recipes you might enjoy include:

    • Quinoa and Kale Bowl
    • Vegan Fish Taco Bowl
    • Quinoa and Taco Burrito Bowl
    • Roasted Chickpea Taco Salad
    two bowls of taco salad with tomatoes and avocado
    « My Favorite Green Juice
    Kung Pao Tofu with Broccoli »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Dianne in Kitchen

    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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