Meal Prep

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Step 1

Part 1: Cook Grains & Lentils (Pot 1)

Step 2

Combine the rinsed lentils, rinsed farro, and 6 cups of water in your first large pot.

Step 3

Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until both are tender but still have a slight chew.

Step 4

Once cooked, pour the entire contents into a colander to drain thoroughly. Let it sit in the colander to steam dry.

Step 5

Part 2: Make the Protein & Veggie Base (Pot 2)

Step 6

While the grains cook, heat the olive oil in your second large pot over medium-high heat.

Step 7

Add the frozen onions and cook until soft (about 6-7 minutes).

Step 8

Add the garlic paste and tomato puree, stirring constantly for 2 minutes until fragrant and the puree has darkened slightly.

Step 9

Add the ground chicken and cook, breaking it up, until no longer pink. Add the crumbled tofu and cook for another 5-7 minutes.

Step 10

Stir in the diced sweet potatoes (or substitute), 4.5 cups of water, and all the seasonings (smoked paprika, nutritional yeast, cumin, oregano, pepper).

Step 11

Bring to a simmer, then cover and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.

Step 12

Stir in the frozen edamame, frozen spinach, and the two cans of rinsed bean medley. Cook for another 5 minutes, uncovered, allowing the spinach to wilt and the beans to heat through.

Step 13

Part 3: Combine and Finish

Step 14

Pour the well-drained lentil and farro mixture into your largest pot.

Step 15

Pour the protein and veggie base on top.

Step 16

Add the hulled hemp seeds and ground flaxseed.

Step 17

Stir everything together thoroughly until evenly combined.

Step 18

Allow the mixture to cool completely before portioning.