Meal-Prepped #SELFLOVE Bowls

Fall is all about getting back into a routine, so today, we’re bringing you a recipe to help make it a little easier. Meal prepping doesn’t have to be spending all day in the kitchen preparing every meal for the week. It can be as simple as setting yourself up with a few easy grab-and-go meals. Meal prepping shouldn’t be a stressful task but rather a helpful tool to make more time in your life for other things. Instead of spending an hour cooking dinner, that time can be used to unwind from work. With Blank Slate's #SELFLOVE inspired month, we want to remind you finding small ways to encourage #selflove is all about making time for yourself even in small ways in this busy world that can be harder than ever.

If you’re like me, you probably don’t want to eat the same thing every day. I cannot predict on Sunday what my body will crave throughout the week. Listening to what your body wants on a day-to-day basis is key to holistic health. Food is meant to be joyful, not just pure nourishment. Self-love through food is one of the greatest healing tools we have. 


Makes: 4 servings

Takes: 1 hour


  • 3 medium sweet potatoes

  • 4 tbsp cooking oil of choice, divided

  • 1 tsp black pepper

  • 1 tsp thyme

  • 400 g smoked tofu, about 2 blocks

  • 1 tbsp tamari

  • 3 medium carrots

  • 1 medium beet

  • 4 cups arugula

  • 4 tbsp dried cranberries

  • Salt to taste

Optional Toppings:

  • Pumpkin seeds

  • Soft goat cheese

  • Sliced red onion 


  • ½ cup olive oil

  • ¼ balsamic vinegar


  1. Preheat the oven to 425 degrees F. Cube the sweet potatoes into 1-inch pieces. Toss the pieces in two tablespoons of cooking oil, black pepper, and thyme. Spread the sweet potato cubes out evenly on a large baking sheet. You want to make sure there is enough space so that none of the pieces are overlapping. Use two baking sheets if necessary. Bake for 30 minutes, flipping 1-2 times throughout the cooking process. 

  2. While the sweet potatoes are cooking, cut the tofu blocks into 1-cm cubes. Toss them in the remaining two tablespoons of cooking oil and tamari. Arrange the tofu in an even layer on a baking sheet. Bake in the oven for 20 minutes, flipping halfway through. 

  3. Now it’s time to prep the rest of the ingredients. Use a grater to shred the carrots and beet. For the dressing, simply whisk all ingredients together. Store everything in glass containers in the fridge for up to 5 days; the dressing can last up to two weeks. 

  4. For assembling your bowls, start by filling half the bowl with ¼ of the arugula—place ¼ of the cooked sweet potato beside that. Top the arugula with ¼ of the prepped carrots, beets, and tofu. Then drizzle everything with ¼ of the dressing. Sprinkle everything with dried cranberries, salt to taste. Top with any additional ingredient suggestions. 

Sometimes even the thought of having to figure out what to eat for dinner can cause stress. Having a few things almost ready-to-go helps cut down on this mental clatter. Protein bars, bites, or juices, are some of the essentials I like to stock my kitchen with. Check out our Cookie Dough Protein Bars, Woke Kofe Bites, and our Essential Breakfast Recipes blog posts if you’re looking for inspiration. Having a variety of snacks on hand lets me choose what’s best for my body on any particular day. Make this recipe fit your needs by pairing it with some roasted chicken on days when you’re hungry, a soup when you need a little extra warmth, or have it on its own if you just need a small meal to keep your day moving. Any way you serve it, taking time to nourish our bodies is one of the greatest acts of #selflove. 

If you try this recipe out, we would love to hear what you think. As always, if any questions come up, we’re here to answer them. 

  • Dani C.N.P 


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