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Mason Jar Meals On The Go (5 Ways!)

This recipe shows you five different mason jar meals that are completely on the go, don't need to be reheated to enjoy, and cover breakfast, lunch, dinner, and dessert! 

Prep Time 30 minutes
Total Time 30 minutes
Servings 1 person
Author PLVNT by Chef Brianna Gallo

Ingredients

Tofu Scramble & Breakfast Potatoes

  • 1 block medium firm tofu crumbled
  • 2 tbsp unsweetened almond milk
  • 4 tbsp nutritional yeast
  • 1 tsp yellow mustard
  • 1.5 tbsp ground turmeric
  • 2 tbsp pink himalayan salt
  • 2 tbsp garlic powder
  • 1 1/2 tbsp onion powder
  • 5-6 red potatoes chopped
  • 1 tbsp paprika
  • 3 tbsp olive oil
  • 1/2 tbsp black pepper
  • 1 avocado
  • chunky salsa

PB & J Overnight Oats

  • 2 cups rolled oats
  • 1 1/2 cups unsweetened almond milk
  • 1/4 - 1/2 cup maple syrup depending how sweet you like it
  • 1 tbsp vanilla extract
  • peanut butter we used salted creamy peanut butter
  • jelly of your choice we used strawberry jelly

Greek Quinoa Salad

  • 2 cups white quinoa
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber sliced
  • 1/4 cup red onion diced finely
  • 1/4 cup kalamata olives pitted
  • 2 tbsp capers
  • 1/4 cup parsley finely chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano

Caprese Pasta Salad

  • 2 cups brown rice pasta
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumbers sliced
  • 1/2 cup fresh basil roughly chopped
  • 1/4 cup balsamic vinegar
  • 1/8 cup olive oil
  • 2 tsp garlic powder
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • 1 tbsp black pepper

Strawberry Shortcake

  • vegan english muffins
  • 2 cups strawberries
  • 3 tbsp organic cane sugar
  • whipped coconut cream we used so delicious

Instructions

Tofu Scramble & Breakfast Potatoes

  1. To make your tofu scramble, crumble your tofu into a pan with 1/2 tbsp olive oil, nutritional yeast, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1 tbsp sea salt, yellow mustard, almond milk, and turmeric into a skillet and cook over low heat for 5-6 minutes until heated through and the almond milk slightly evaporates. 

  2. For your potatoes, dice them relatively small, and add to a skillet with 2 tbsp olive oil, paprika, 1 tbsp salt, black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and cook until browned over medium heat for about 5-7 minutes.  Once they've browned, pour 1/4 cup of water into the pan and immediately cover with a lid.  Allow to steam for 10 minutes, adding a little more water if it fully evaporates mid way through.  Remove the lid once the potatoes are tender, and allow any excess water to evaporate. 

  3. Add your potatoes and tofu scramble to your mason jar, and top with chunky salsa & diced avocado.  

PB & J Overnight Oats

  1. Combine your oats, maple syrup, vanilla, and almond milk in a bowl and stir to combine.  

  2. In a mason jar, layer your peanut butter, jelly, and oat mixture until you've filled the jar & place in the fridge overnight.  In the morning you'll be left with perfectly creamy oats. 

Greek Quinoa Salad

  1. Cook your quinoa according to package instructions and let slightly cool. 

  2. Mix your olive oil, red wine vinegar, salt, pepper, garlic powder, and dried oregano together until fully combined for your dressing. 

  3. Add your dressing to the bottom of the jar first, then your quinoa, and top with tomatoes, cucumber, red onion, kalamata olives, capers, and parsley. 

Caprese Pasta Salad

  1. Cook your brown rice pasta according to package instructions. 

  2. Mix together your olive oil, balsamic vinegar, lemon juice, garlic powder, sea salt, & black pepper together for your dressing. 

  3. Once your pasta is cooked, drain it and rinse it with cold water to cool completely.  Add your dressing to the pasta and toss to combine, then add that to your mason jar with your tomatoes, cucumbers, and fresh basil. 

Strawberry Shortcake

  1. Half and top your strawberries, and mix them in a bowl with your organic cane sugar and allow to macerate for at least 20 minutes until a syrup forms.  

  2. Crumble your english muffins, add some to the bottom of your mason jar and then layer strawberries, coconut whipped cream, and more crumbled muffins until you fill the jar.