make-ahead plant-based snacks for work

Make-Ahead Plant-Based Snacks for Work

1. Energy Bites

Ingredients:

• 1 cup rolled oats
• ½ cup nut butter (almond, peanut, or sunflower)
• ¼ cup honey or maple syrup
• ⅓ cup ground flaxseed
• ½ cup mini dark chocolate chips
• 1 tsp vanilla extract

Instructions:

1. In a large mixing bowl, combine rolled oats, nut butter, honey or maple syrup, ground flaxseed, and vanilla extract.
2. Stir until well combined.
3. Fold in the mini dark chocolate chips.
4. Roll the mixture into bite-sized balls and place them on a baking sheet lined with parchment paper.
5. Refrigerate for at least 30 minutes before transferring to an airtight container.

Storage Tips: Store in the refrigerator for up to one week or freeze for longer shelf life.

2. Savory Roasted Chickpeas

Ingredients:

• 1 can chickpeas (15 oz), drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread chickpeas on a clean kitchen towel and pat dry to remove excess moisture.
3. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
4. Arrange chickpeas in a single layer on a baking sheet.
5. Roast for 30-40 minutes, stirring halfway through, until crispy.

Storage Tips: Let cool and store in an airtight container at room temperature for up to one week.

3. Vegetable Hummus Cups

Ingredients:

• 1 cup of your favorite hummus (store-bought or homemade)
• Assorted veggie sticks (carrots, cucumber, bell peppers, celery)
• Optional: Pita chips for added crunch

Instructions:

1. Divide hummus into small containers or cups.
2. Cut vegetables into sticks or bite-sized pieces.
3. Pack veggie sticks alongside hummus cups for easy dipping.
4. Add pita chips if desired.

Storage Tips: Keep refrigerated for up to five days for the freshest taste.

4. Almond Joy Energy Bars

Ingredients:

• 1 cup dates, pitted
• 1 cup almonds
• ½ cup unsweetened shredded coconut
• 2 tbsp cocoa powder
• 1 tsp vanilla extract

Instructions:

1. Place dates, almonds, coconut, cocoa powder, and vanilla extract in a food processor.
2. Blend until a sticky texture forms.
3. Line a square baking dish with parchment paper.
4. Press the mixture into the dish evenly.
5. Refrigerate for about an hour before cutting into bars.

Storage Tips: Wrap bars individually and store in an airtight container in the refrigerator for up to two weeks.

5. Spicy Wasabi Peas

Ingredients:

• 1 cup green peas (dried, roasted)
• 2 tsp wasabi powder
• 1 tsp olive oil
• Salt to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Toss roasted peas with olive oil, wasabi powder, and salt.
3. Spread on a baking sheet and bake for 15-20 minutes, stirring occasionally.

Storage Tips: Allow to cool completely before storing in an airtight container at room temperature for up to two weeks.

6. Chia Seed Pudding

Ingredients:

• ½ cup chia seeds
• 2 cups almond milk (or any plant-based milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together chia seeds, almond milk, maple syrup, and vanilla extract.
2. Stir well to prevent clumping.
3. Cover and refrigerate overnight.
4. Stir again before serving.

Storage Tips: Keep in the refrigerator for up to five days. Top with fresh fruit before serving.

7. Peanut Butter Banana Oatmeal Cups

Ingredients:

• 2 cups rolled oats
• 1 cup mashed ripe bananas
• ½ cup natural peanut butter
• ½ cup almond milk
• 1 tsp baking powder
• Optional: chocolate chips or nuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a mixing bowl, combine oats, mashed bananas, peanut butter, almond milk, and baking powder.
3. Mix until fully incorporated.
4. Pour the mixture into the muffin tins and bake for 20-25 minutes until golden.

Storage Tips: Keep oatmeal cups in an airtight container in the refrigerator for up to one week or freeze for months.

8. Veggie Pasta Salad

Ingredients:

• 2 cups cooked whole-grain pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, diced
• ½ bell pepper, diced
• ¼ cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine pasta, tomatoes, cucumbers, and bell pepper.
2. In a separate bowl, mix olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the pasta salad and toss to coat evenly.

Storage Tips: Store in the refrigerator for up to 4 days.

9. Fruit and Nut Trail Mix

Ingredients:

• 1 cup raw nuts (almonds, walnuts, cashews)
• ½ cup dried fruit (raisins, cranberries, apricots)
• ½ cup seeds (pumpkin or sunflower)
• Optional: dark chocolate chunks

Instructions:

1. In a large bowl, combine all ingredients.
2. Stir well and portion into small bags or containers.

Storage Tips: Store in a cool, dry place for up to two weeks.

10. Sweet Potato Rounds with Avocado

Ingredients:

• 1 large sweet potato
• 1 ripe avocado
• Salt and pepper to taste
• Optional: lime juice and cilantro

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the sweet potato into ½-inch rounds and arrange them on a baking sheet.
3. Roast for 25 minutes or until tender, flipping halfway through.
4. Mash avocado and mix with salt, pepper, and lime juice if desired.
5. Top each sweet potato round with the avocado mixture.

Storage Tips: Assemble before serving, but sweet potato rounds can be stored in the refrigerator for up to 3 days.

These make-ahead snacks are ideal for work, providing energy, taste, and nutrition with minimal effort. Perfectly portable, they help keep you nourished and satisfied throughout your busy day at the office or on the go. Each option can easily be prepped ahead, ensuring you have healthy choices ready when hunger strikes.