These chickpea stuffed zucchini boats were a food prep happy accident today. The stuffing was so tasty as I prepped them for baking, I was already thinking this recipe might just have to go on the blog! After being out of town for a few days, I had limited ingredients on hand for food prep, so these delicious and healthy chickpea stuffed zucchini boats were created with just 4 basic ingredients.
Food Prep, No Excuses
I don’t know about you guys but if I don’t have at least some healthy meals prepped, I find it much harder to stick to my nutrition plan during the week. Weeknight dinners and lunch meal prep is the most important for me. I’m so hungry when I get home from work, I like having something ready to go otherwise who knows what I could get into (ahem, that jar of peanut butter most likely…).
4 Tips for Basic Food Prep
1. Keep It Simple
Don’t overcomplicate your food prep process. A good place to start is to cook some grains or cauliflower rice and zucchini noodles, prep two or three entrees, roast some vegetables and cut up a bunch of raw veggies. Soups, stews, chili, rice, quinoa and curries all work well for food prep. For a full list of what I do for a typical food prep, check out this post.
2. Plan Ahead
Whatever day of the week works for you, for me it’s Sunday, take a few minutes to make a rough meal plan and grocery list. This way you’ll ensure you head grocery shopping with a plan, won’t forget anything and prevent grabbing things that you either don’t need or are less than healthy options. By meal planning and creating grocery lists you’ll also save money and reduces food waste. Planning is key to success when it comes to consistently healthy eating. For more tips on vegan meal planning, check out this post.
3. Just Start
If you’re feeling overwhelmed when it comes to food prep, don’t worry, just start! Browse Pinterest and pick two recipes to try for food prep. That’s a fantastic start towards eating healthy all week long. You don’t need hundreds of meal prep containers and a fully-stocked and prepped fridge. A little bit of prep goes a long way. If you’re not ready to make entire recipes ahead of time, even washing and cutting up fresh veggies is a huge help. Think carrot and celery sticks, grated beets, diced peppers, shredded cabbage and chopped broccoli and cauliflower.
4. Breakfasts and Snacks
So, what about breakfast and snacks? I usually eat oats or a smoothie for breakfast but I’ll sometimes I’ll prep a big tofu scramble and some roast veggies to have on the side. Depending on how busy my week is, I’ll prep 2 or 3 days worth of overnight oats for grab-n’-go breakfasts, you can also make frozen smoothie packs to make quick work of your morning smoothie. I also like to make a couple of healthy snack and treat options such as no-bake energy balls or protein bars. Other than that, I make sure I have plenty of fresh fruit, cut up veggies, nuts and protein powder ready to go.
I hope those quick tips point you in the right direction when it comes to food prep. I don’t think I could make it through my week without it. By having meals and snacks ready to go, it takes a huge amount of stress, decision making and clean up time out of my week.
Give it a try this week and see how easy it is to eat healthy when you’re well prepared!
Chickpea Stuffed Zucchini Boats
Here’s where having a well-stocked vegan pantry comes in handy. Since I was out of town and my husband grocery shopped without me, I had to work with what I had for this weeks food prep. With canned chickpeas, nutritional yeast and tomato basil pasta sauce in the pantry plus a fridge full of fresh zucchini (I always put a million zucchini on my grocery list), these chickpea stuffed zucchini boats were born!
Just 4 Ingredients!
How easy are these?! Just 4 ingredients! I was pleasantly surprised by how yummy these turned out for being so simple. The ever-so-slightly sweet, baked zucchini pairs perfectly with the hearty, cheesy, tomato chickpea filling. You can eat them with your hands for a convenient snack or meal or sit down and enjoy them with a knife and fork. They can be eaten as an entree or a side to another dish.
Stuffed Zucchini Nutrition Facts
These babies are healthy, high in fibre, vitamins and minerals, low in fat, high in protein and taste amazing! And at just 120 calories per zucchini boat you can go ahead and dig in. Each zucchini boat provides 19 grams of naturally energizing carbohydrates with under 2 grams of fat and close to 8 grams of plant-based protein. They have almost 6 grams of fibre each and are a good source of vitamin C, vitamin A and iron.Print
- 4 medium zucchini, cut in half, seeds scooped out
- 1/4 cup (15 g) nutritional yeast
- 1/2 cup (125 mL) pasta sauce of choice
- 1 19 oz. can chickpeas, rinsed and drained
- pinch of salt and pepper
- Pre-heat oven to 425 degrees.
- Place the cut zucchinis on a baking pan.
- Pulse the chickpeas a few times in a food processor or blender so they’re mostly broken down
- Place in a bowl and mix in the sauce and nutritional yeast.
- Divide the mixture amongst the 8 hollowed-out zucchinis.
- Sprinkle with a little sea salt and black pepper.
- Bake for 20-25 minutes until the zucchinis are tender and the mixture is browned.
- Serving Size: 1
- Calories: 119
- Sugar: 3.2 grams
- Fat: 1.7 grams
- Carbohydrates: 19.6 grams
- Fiber: 5.8 grams
- Protein: 7.8 grams