Over the weekend, on Instagram stories, I meal prepped for the week. As in, I prepared as much as I could for lunch and dinner for the week (I don’t usually cook on the weekends, so this doesn’t include a Friday night meal!)
Everyone loved that I shared the behind-the-scenes, so I figured I’d share more meal prep friendly content!
Since the Inspiralizer makes meal prep easier than ever, this roundup wasn’t difficult to put together – here are 21 meal-prep friendly spiralized recipes, including tips on how to prepare/reheat them!
And stay tuned for a FREE meal plan this Friday, just in time for weekend meal prep! If you’re nervous you’ll miss it, you can always subscribe to our newsletter, so you never miss a post!
21 Meal-Prep Friendly Spiralized Recipes
Chicken Marsala with Spiralized Rutabaga
Tip
- You may want to double the sauce, because rutabaga and chicken will dry out when refrigerated. You’ll want extra moisture with this dish, so when you reheat, it’s not dry.
Chimichurri Chicken Thighs with Spiced Spiralized Potatoes
Tip
- Keep the chimichurri in a separate container when storing in the refrigerator.
Chilled Asian Zoodle Salad with Chicken and Avocado
Tip
- Separate the sauce from the noodles and chicken and don’t combine until ready to eat.
Pork and Green Bean Stir Fry with Sweet Potato Fried Rice
Tip
- This recipe can be fully prepped in advance, but the meat may be dry on day 2. To avoid this, prepare everything except for the meat and cook the meat before you’re ready to serve. The fried rice can be reheated on the stovetop.
Lentil and Cauliflower Curry with Roasted Butternut Squash Noodles
Tip
- Separate the noodles from the curry to avoid soggy noodles.
Thai Peanut Sweet Potato Noodles with Roasted Tofu
Tip
- Store the dressing separate – drizzle over right before serving.
Vegan Burrito Bowls with Spiralized Peppers and Onions
Tip
- Everything saves well together (except for the avocado, obviously – you always want to serve avocados fresh, because of oxidization/browning!)
BBQ Baked Tofu and Brown Rice Bowls with Zucchini Noodles
Tip
- Store the dressing separately and combine right before serving.
Turkey Bolognese with Zucchini Noodles
Tip
- Always store your zucchini noodles raw. Store the bolognese separate from the noodles and when you go to cook, cook the noodles and top with reheated sauce. Don’t store the noodles with the sauce overnight, they’ll become watery and soggy.
Chicken Fajita Bowls with Spiralized Sweet Potatoes
Tip
- Everything saves well together (except for the avocado, obviously – you always want to serve avocados fresh, because of oxidization/browning!)
Southwest Quinoa and Spiralized Sweet Potato Stuffed Bell Peppers
Tip
- If possible, don’t melt the cheese on top until you’re ready to serve. If you’re bringing them to work and won’t have access to an oven/stovetop/microwave, it’s okay, the cheese just won’t be as gooey!
Zucchini Spaghetti and Gluten-Free Turkey Meatballs
Tip
- Store the meatballs separately from the noodles and when you go to cook, cook the noodles and top with reheated sauce. Don’t store the noodles with the sauce overnight, they’ll become watery and soggy.
Pork Loin Roast with Spiralized Root Vegetables
Tip
- When you reheat, to give the vegetables extra moisture, you may want to drizzle with olive oil. Otherwise, they reheat well together.
Sweet Potato Noodles with Brussels Sprouts and Lentil Ragu
Tip
- It’s preferable to keep the ragu separate from the noodles, but they can be stored together. When reheating, you can reheat together.
Brussels Sprouts, Kale, and Lentil Sweet Potato Noodle Bowl
Tip
- This can be stored and reheated well together (aside from the avocado, that should be added last!)
Flaxseed Crusted Chicken Tenders with Spiralized Sweet Potatoes
Tip
- This reheats well and can be stored together.
Mom’s Spiralized Peppers, Onions, and Potatoes with Sausage
Tip
- This stores well – just toss in a skillet to reheat when ready to serve.
Thai Quinoa and Zucchini Noodle Salad
Tip
- This keeps for about 2 days in the refrigerator if dressed. If not dressed, the veggies will stay in the fridge for about 4 days together, so store the dressing separately.
Roasted Spiralized Vegetable and Quinoa Bowl
Tip
- To add extra moisture when reheating, drizzle with more olive oil or some vegetable broth – reheat in a skillet, preferably.
Buffalo Chicken Bowls with Zucchini and Carrot Noodles
Tip
- Store the dressing/sauce separately from the noodles and combine when ready to serve, for best results.
Winter Kale, Sausage, and Butternut Squash Lasagna
Tip
- Reheat in the oven (or microwave, if you use.) This can be fully cooked and reheated for up to 4-5 days. It can also be frozen and reheated.
