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This vegan mason jar salad meal prep is packed with 37g of protein and drizzled with a delicious coconut red Thai curry dressing. Since the salads are stored in jars with the wilting veggies kept away from the dressing they keep beautifully in the fridge for up to 4 days! These salads are crisp and fresh and are the perfect light weight meal to have for lunch or dinner!
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Apple Pie Overnight Oats (37g protein)
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Why you’ll love this vegan mason jar salad meal prep
- Each serving has a whopping 37g of plant based protein!
- The Coconut Red Thai Curry dressing is to die for!
- You can store them in the fridge for up to 4 days!
- They are so crisp and fresh and perfect for lunch or dinner!
How to make your Thai curry vegan mason jar salads
This is one of my favorite vegan mason jar salad recipes to date! The dressing is SO delicious and the salad tastes just as good on the fourth day!
Start by cooking your quinoa, tempeh and sweet potato. These take the longest so it is best to start with these! Cook your quinoa in salted water and air fry your cubed sweet potato at 450f for 15 minutes or until crispy! Cut your tempeh into cubes and pan fry until crispy then toss in coconut aminos and remove from the heat.
Next slice up your veggies. You’ll need shredded purple cabbage, red bell pepper, avocado and mixed greens.
Once all the ingredients are prepped, assemble your vegan salad jars. Start with the sweet potato on the bottom, then the quinoa, followed by the rest of the ingredients. Just make sure to keep wilting veggies (in this case mixed greens) closer to the top so they do not touch the dressing!
Pop on a lid and store your jars in the fridge for up to 4 days! Turn them out into a bowl when you are ready to enjoy!
Some tips from Steph
Use a wide mouthed jar. I used regular mason jars and I was able to get the salad out but I had to use a fork to pry it out. It would be easier with a wide mouthed mason jar although it is not 100% necessary.
The quinoa may stick to the bottom of the jar! Make sure to use a jar that is not too long so you can scrape it out with a spoon or bring a spatula so you can get it out of the jar along with all that delicious sauce that the quinoa will be marinating in!
Make it soy free! You can make this recipe soy free by replacing the tempeh with some high protein chickpea pasta! This will be the replacement for the protein! You can also use chickpeas or another bean or legume although there will not be as much protein!
Make it nut free! You can make these vegan jar salads nut free by replacing the almond butter in the dressing for tahini!
Switch it up! Add in any veggies you’d like! Shredded carrot, cucumber and crushed peanuts would also work great here! Use whatever veggies you have on hand. There are no rules!
Other recipes you’ll love
Apple Pie Overnight Oats (37g protein)
High Protein Summer Roll Bowl Meal Prep with Peanut Dressing
Lemony Cous Cous and Balsamic Tofu Meal Prep
Vegan Sushi Bowl Meal Prep
Carrot Cake Baked Oatmeal with High Protein Icing
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Red Thai Coconut Vegan Mason Jar Salad (37g protein)
This vegan mason jar salad meal prep is packed with 37g of protein and drizzled with a delicious coconut red Thai curry dressing. Since the salads are stored in jars with the wilting veggies kept away from the dressing they keep beautifully in the fridge for up to 4 days! These salads are crisp and fresh and are the perfect light weight meal to have for lunch or dinner!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Course Lunch, Main Course, Salad
Cuisine American, Thai
Servings 3 salads
Calories 712 kcal
Ingredients
- 350 g Tempeh
- 2 tbsp Coconut Aminos
- 1 tsp Sesame Oil
- 1½ cups Cooked Quinoa
- 2 Medium Sweet Potatoes
- 1½ cups Shredded Purple Cabbage
- 1 Red Bell Pepper
- 1½ Avocado
- 6 cups Mixed Greens
Coconut Red Thai Dressing
- 3 tbsp Almond Butter
- 3 tbsp Full Fat Coconut Milk
- 2 tbsp Coconut Aminos
- 2 tsp Rice Wine Vinegar
- 1 tsp Red Thai Curry Paste
Instructions
Start with the sweet potatoes and quinoa as they will take the longest. Cube your sweet potatoes and toss them salt and pepper and air fry at 450f for 15-20 minutes or until crispy. You can also bake at 450 for 25-30 minutes. Cook your quinoa.
Cut your tempeh into cubes and pan fry in 1 tsp of sesame oil until crispy. Add in 2 tbsp of coconut aminos and toss to coat, then set aside.
Gather the rest of your veggies and slice them up.
Make your dressing in a small bowl. Add in the ingredients and whisk to combine.
Let your quinoa, sweet potato and tempeh cool then assemble your salad jars.
Add the dressing to the bottom of your jar, then the sweet potato and quinoa. Add in the rest of your ingredients keeping the mixed greens at the top so they do not wilt.
IMPORTANT – the quinoa and sweet potato may stick to the bottom of the jar with the dressing so make sure your jar is not too tall so you can scrape it out with a spoon. You can also use a spatula to scrape it out.
Store your salad jars in the fridge for up to 4 days and turn them out into a bowl when you are ready to enjoy!
Nutrition
Serving: 1jarCalories: 712kcalCarbohydrates: 78gProtein: 37gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gSodium: 487mgPotassium: 2092mgFiber: 27gSugar: 17.6gVitamin A: 27295IUVitamin C: 131mgCalcium: 283mgIron: 7.4mg
Keyword high protein, mason jar salad, meal prep, vegan mason jar salads, vegan salad
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