As usual, I meal prepped five or six mason jar salads for the week, made with red cabbage, shredded carrots, red and yellow peppers, celery, cucumbers, and sugar snap peas. I added greens to a huge bowl (a serving-size bowl!), poured the jar of veggies on top, and added fresh berries, beans, some seeds, and drizzled balsamic vinegar on top since I'm avoiding oil.
Although the salad was very filling, I also enjoyed a little of whatever vegan dinner I made for the rest of the family. Sometimes it was a pasta dish like vegan lasagna, or roasted sweet potatoes with peppers and tofu, or black bean and rice tacos.