Prep Ingredients

Step 2

In order to make whole bowl creation more efficient, prepping all the components simultaneously reduces the number of dishes used, and time spent in the kitchen. Following the same grocery list, this is a guideline for how to organize the week. Assume all items need to be stored in containers, and ensure there are enough containers on-hand. GREENS: keep as is, If buying in bunches, wash and tear into pieces and store in a container. GRAINS: cook according to package instructions. PROTEIN: cook up meat or fish unless using canned options. For canned beans and lentils, rinse and drain. RAW VEGETABLES: dice into small pieces. ROASTING VEGETABLES: chop into bite-sized pieces and roast them (typically at 400 F, but keep an eye on them for desired result – usually 30–45 min is plenty). FRUIT: chop into bite-sized pieces if necessary. TOPPINGS: If using nuts, chop into smaller garnishing pieces. EXTRAS: crumble or grate cheese; leave avocado whole until the day of use. DRESSINGS: if making a homemade version, whip that up and store in the fridge.