Meal Prep with Brava

Do you meal prep to make your life easier, but hate eating the same meal every day of the week? We got you! The Brava is the perfect meal prep partner. Just prep all your sauces and ingredients at the beginning of the week and then cook each meal fresh each day in the Brava The chefs in our kitchen put together this simple 1-week meal plan to show you just how versatile your meals can be with Brava! There are no repeat recipes so it keeps your meals new and exciting!

Sunday

Start off with prep on Sunday by making all your sauces and accompaniments for all your meals for the rest of the week.

Sauces

Prep these sauces to use for the rest of the week!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Side Dish
Servings: 2 people

Ingredients

Ginger-Soy-Rice Wine Vinegar Dressing

  • 1- 1 inch piece ginger peeled
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 2 limes juiced
  • ¼ rice wine vinegar
  • ½ cup grapeseed oil

Curry Tahini Sauce

  • 1 cup tahini
  • 1 clove garlic minced
  • 2 lemons juiced
  • 1 tbsp curry powder
  • 1/4 cup olive oil
  • 1/4 cup water

Bread Crumbs and Croutons

  • 1 country loaf or boule
  • 1/4 cup olive oil

Spiced Chickpeas

  • 1 15 oz. can chickpeas (garbanzo beans)
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt

Instructions

Ginger-Soy-Rice Wine Vinegar Dressing

  • Finely chop ginger. Transfer to blender or food processor. Add soy sauce, sugar, lime juice, and rice wine vinegar to blender. Pulse one minute to combine.
  • With blender/processor running, add oil in a slow and steady stream.
  • Transfer to a container and refrigerate.

Curry Tahini Sauce

  • Transfer first three ingredients to blender or food processor and blend for one minute to combine. Add oil, then water in a slow and steady stream. 
  • If mixture seizes up and looks broken after first addition of water, add more water one tablespoon at a time until tahini sauce is smooth and pourable.
  • Transfer to a container and refrigerate.

Bread Crumbs and Croutons

  • Save ⅓ of country loaf or boule and wrap in plastic for Monday’s dinner. It should be enough to yield two large slices of toast.
  • Cut remainder of bread into 1” cubes. In a medium bowl, toss with olive oil. Spread out evenly on Brava metal tray. Slide metal tray into bottom oven shelf
  • Select Bake on your Brava touchscreen and set to 350F. Once preheat is done, bake croutons for 10 minutes, or until light brown and toasted. 
  • Finely chop one cup of croutons for bread crumbs later in the week. Save both croutons and breadcrumbs in an airtight container for later in the week.

Spiced Chickpeas

  • Drain chickpeas in colander. Transfer to a plate lined with several paper towels to absorb excess moisture. 
  • In a medium bowl, toss chickpeas with remaining ingredients. Spread out seasoned chickpeas evenly on Brava metal tray. Insert metal tray onto top oven shelf.
  • Select Sear → Top and Bottom Sear on your oven touchscreen. Set timer for 12 minutes and cook. 

Monday

Chicken Salad Toast with Sweet Potatoes and Side Salad Recipe Meal Prep Brava Oven

Perfectly toasted bread topped with chicken salad with a side of roasted sweet potatoes and a side salad drizzled with Ginger-Soy-Rice Wine Vinegar Dressing that you made on Sunday!

Chicken Salad Toast with Sweet Potatoes and Side Salad

Perfectly toasted bread topped with creamy chicken salad with a side of roasted sweet potatoes and a side salad drizzled with Ginger-Soy-Rice Wine Vinegar Dressing! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • loaf white bread
  • 4 chicken drumsticks
  • 2 sweet potatoes cut into ½” pieces
  • 2 cups mixed greens
  • ¼ cup Ginger-Soy-Rice Wine Vinegar Dressing
  • 2 radishes
  • 2 tablespoon cilantro leaves

Instructions

  • Slice bread on a bias to make two large pieces of toast. Each slice should be approximately the length and width of one zone. Toast bread on the setting that best applies to the type of bread you have. We chose to toast two zones of our bread using the White Bread program to Level 6.
  • Once toast is done, transfer toast to two serving plates and clean your tray. Place chicken lengthwise in Zone 1 of Brava metal tray with thickest portion on left side. In medium bowl, toss together sweet potatoes, 1 tablespoon cooking oil and a pinch of salt. Evenly spread sweet potatoes in Zones 2 and 3 of metal tray. Select “Chicken Drumsticks and Sweet Potatoes” and follow instructions on your oven touchscreen.
  • While chicken and sweet potatoes are cooking, prepare the rest of your ingredients: coarsely chop two tablespoons of cilantro, thinly slice two radishes, and toss two cups of salad greens with two tablespoons of salad dressing.
  • Add ½ cup of tahini sauce to medium bowl. Once chicken and sweet potatoes are done cooking, split sweet potatoes between serving plates. Allow chicken to cool slightly. Transfer chicken to cutting board and remove meat from bone with a knife or fork. Coarsely chop chicken meat. Transfer chopped chicken to bowl with tahini and stir to combine.
  • Split chicken salad between two pieces of toast. Garnish with cilantro and radish. Serve with side salad.

Tuesday

Vermicelli Bowl with Steak, Snap Peas, Cucumber and Herbs recipe Meal Prep Brava Oven

Vermicelli rice noodles tossed with with Ginger-Soy Dressing and topped with tender New York steak, a fried egg and fresh herbs and veggies! Super flavorful and filling!

Vermicelli Bowl with Steak, Snap Peas, Cucumber and Herbs

Rice noodles tossed with with Ginger-Soy Dressing and topped with New York steak, a fried egg and fresh herbs and veggies! 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Vietnamese
Servings: 2 people

Ingredients

  • 8 oz. sliced New York Steak
  • 3 cups snap peas
  • 4 oz dried vermicelli rice noodles
  • ¼ cup Ginger-Soy Dressing
  • 1 cucumber
  • ¼ oz fresh mint
  • ½ oz fresh cilantro
  • 2 eggs

Instructions

  • In a medium saucepan, bring at least 4 cups of water to a boil. While waiting for water to boil, slice steak against the grain into ¼ “ slices. Season beef with salt. Evenly spread beef in Zone 1 of Brava metal tray. In medium bowl, toss together snap peas, 1 tablespoon cooking oil and a pinch of salt. Evenly spread snap peas in Zones 2 and 3 of metal tray. Select “Stir-Fry Beef + Snap Peas” on your oven touchscreen and follow instructions.
  • While beef and snap peas cook, add vermicelli rice noodles to pot of boiling water. Cook, stirring occasionally, until tender, about 5 minutes. Drain in a colander or mesh strainer, then run under cold water for 20–30 seconds to stop the cooking. Shake off excess water and set aside. Transfer drained noodles to a medium bowl.
  • Thinly slice cucumber (crosswise w/ knife or lengthwise if using mandoline) and coarsely chop mint and cilantro. Transfer cucumber slices, chopped herbs and ginger-soy dressing to bowl with noodles.
  • When beef and snap peas are done cooking, transfer to bowl with noodles and vegetables. Toss together and divide between two bowls. If desired, top with fried egg.

Wednesday

Sweet Potatoes and Eggplant w/ Tahini Sauce and Feta Meal Prep Brava Oven Recipe

Roasted sweet potatoes and eggplant topped with cherry tomatoes, spiced chickpeas, feta and fried egg, all drizzled with curry tahini sauce! Quick, simple and vegetarian.

Sweet Potatoes and Eggplant w/ Tahini Sauce and Feta

Roasted sweet potatoes and eggplant topped with cherry tomatoes, spiced chickpeas, feta and fried egg, all drizzled with curry tahini sauce!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 2 people

Ingredients

  • 2 sweet potatoes
  • 1 eggplant
  • ½ cup Curry Tahini Sauce
  • ½ cup cherry tomatoes
  • 2 tablespoons cilantro leaves
  • ½ cup Spiced Chickpeas
  • ½ cup feta crumbled
  • 2 eggs

Instructions

  • Slice sweet potatoes and eggplant into ½” slices. In a medium bowl, toss sweet potatoes with 1 tablespoon cooking oil and a pinch of salt. Lay sweet potato slices flat on Brava metal tray. On your oven touchscreen, choose Cook → Vegetables → Potatoes → Sweet Potatoes/Yams → Sweet Potatoes/Yams → ½” Rounds → 3 Zones Full on your oven touchscreen and follow instructions. While sweet potatoes are cooking, split Curry Tahini Sauce between two serving plates.
  • When sweet potatoes are done cooking, lay slices on top of Curry Tahini sauce on serving plates and wash your tray. Toss eggplant slices with 1 tablespoon cooking oil and a pinch of salt. Lay eggplant slices flat on Brava metal tray. On your oven touchscreen, choose Cook → Vegetables → Eggplant→ ½” Rounds → 3 Zones Full and follow instructions.
  • While eggplant is cooking, slice cherry tomatoes in half and coarsely chop cilantro.
  • When eggplant is done cooking, arrange over top of sweet potato slices. Garnish with cilantro, cherry tomatoes, Spiced Chickpeas, feta, and fried egg (if desired).

Thursday

Who doesn’t love crispy chicken skin? Enjoy these crispy chicken thighs with a side of lemon-y broccolini and a side salad made with cucumber and tomatoes.

Crispy Chicken Thighs with Lemony Broccolini and Cucumber-Tomato Salad

Crispy chicken thighs with a side of lemony broccolini and a fresh tomato and cucumber salad.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • 4 chicken thighs
  • 1 lb baby broccoli
  • 2 cucumbers
  • 1 cup cherry tomatoes
  • 1 lemon
  • ¼ oz fresh mint
  • ½ cup feta crumbled
  • ¼ cup Breadcrumbs

Instructions

  • Pat chicken thighs dry and season with salt. Place skin side down in a two-by-two square on Brava metal tray. On your oven touchscreen, choose Cook → Chicken → Chicken Thighs → Thighs, Bone-In, Skin-On and follow instructions.
  • While chicken thighs cook, prepare remaining ingredients: halve and cut cucumbers into 1” pieces, halve cherry tomatoes, halve lemon, and coarsely chop mint. Transfer cucumbers, tomatoes, mint, and feta to a medium bowl. Juice half of lemon into bowl with vegetables. Toss vegetables with 1 tablespoon olive oil and ½ teaspoon salt. Divide salad between two serving plates.
  • Trim bottom ½ inch off baby broccoli stems and discard. If stalks are wider than your pinky finger, cut in half lengthwise. In large bowl, toss together baby broccoli, 2 tablespoons cooking oil and a pinch of salt.
  • When chicken thighs are done cooking, transfer two thighs to each serving plate. Clean tray and place baby broccoli in Zones 1, 2 and 3 of Brava metal tray.
  • When baby broccoli is done cooking, squeeze remaining lemon half over baby broccoli. Divide baby broccoli between serving plates. Garnish baby broccoli with Breadcrumbs.

Friday

Steak Salad Brava Oven Meal Prep Recipe

The best kind of salad is steak salad! Juicy New York strip steak paired with a simple mixed green salad drizzled with Ginger-Soy Dressing and topped with homemade croutons.

Steak Salad

Mixed greens tossed with cherry tomatoes, snap peas, radishes and mint, all drizzled with Ginger-Soy Dressing and topped with croutons and perfectly cooked steak! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Ingredients

  • 1 New York strip steak about ¾ lb and 1½ inches thick
  • ¼ oz fresh mint
  • 2 radishes
  • 1 cup cherry tomatoes
  • 4 cups mixed greens
  • 1 cup snap peas
  • ½ cup Ginger-Soy Dressing
  • 2 cups Croutons

Instructions

  • Pat steak dry with paper towel. Season both sides with salt. Place in Zone 2 of Brava metal tray. On your oven touchscreen, choose Cook → Beef → NY Strip Steak → NY Strip Steak and follow instructions.
  • While steak cook, prepare remaining ingredients. Coarsely chop mint, slice radishes into ⅛” slices, and half cherry tomatoes. In a large bowl, toss together mint, radish slices, cherry tomatoes, mixed greens, snap peas, Ginger-Soy Dressing, and Croutons. Divide salad between two serving bowls.
  • When steak is done cooking, transfer to a cutting board. Cut against the grain into ¼” slices. Top salad with steak slices.

These meals will leave you feeling healthy and satisfied in no time! Little effort, maximum taste! That’s the #bravalife. Leave us a comment if you’re going to try this meal plan guide!

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