25 Healthy Vegetarian Meal Prep Ideas
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Looking for healthy vegetarian meal prep recipes that are wholesome and nutritious? From hearty buddha bowls to freezer-friendly curries, these easy meals take just minutes to make and will set you up for the whole week!
Are you sick of bringing the same boring salad to the office every week?
Or maybe you want to get experimental but just want to whip up quick and easy dinners that are easy to store in containers?
Well, I’m about to turn your world upside down in the best way possible!
This list of amazing vegetarian meal prep recipes will inspire you to try everything from adorable bento boxes to fiery burritos.
Plus, there are a few fully plant-based meals that are perfect for vegans too!
Oh, and you won’t have to slave away in the kitchen for hours to enjoy these fresh and wholesome delights, either.
Phew.
Don’t forget to check out this incredible Beginner’s Meal Prep Guide: to Stress-Free Cooking!
25 Healthy Vegetarian Meal Prep Recipes
Get ready to unlock the full benefits of adding more plants into your life with this collection of mouth-watering and wholesome vegetarian meal prep ideas.
These recipes will make meal prepping a breeze and help you feel satisfied and energized throughout the week.
Protein Salad
TOTAL TIME: 30 minutes
This well-balanced protein salad is topped with chickpeas, beans, quinoa, and egg that will keep you satisfied for hours.
Adding the dressing to the bottom of your mason jars and stacking everything upwards also keeps this vibrant salad fresh for 4-5 days in the fridge.
Just give it a shake when you’re ready to eat, and it’ll taste as good as new!
The perfect make-ahead lunch for long days at your desk.
Vegetarian Bento Box
TOTAL TIME: 30 minutes
Feel like a kid again by packing your very own vegetarian bento box (where you get total control over the contents!).
This box is super colorful, thanks to the cherry tomatoes and red bell peppers.
Oh, and the boiled eggs, chickpeas, and quinoa are reporting for duty to dial the protein factor up to 11!
I love throwing in grapes and juicy oranges for a summery and Mediterranean feel.
But you can spice up your bento box with edamame, radishes, tofu, and everything in between!
Hummus Bowl
TOTAL TIME: 25 minutes
This hearty hummus bowl is a great way to use up leftover garbanzo beans to create the ultimate healthy lunch.
It’s a super easy salad bowl filled to the brim with iron-rich greens, smooth feta, fruity black olives, and a bed of tender quinoa for a carb kick.
And the smooth olive oil dressing? Well, it’s just the cherry on top (and it keeps things from going mushy after time in the fridge!).
Containing tons of antioxidants, fiber, and a kick of protein from the crunchy roasted chickpeas, it’s one of my all-time favorite vegetarian meal prep recipes.
Mexican Bento Box
TOTAL TIME: 20 minutes
Take a break from quesadillas and burritos with a Mexican bento box!
It’s packed with all the fresh flavors and exciting textures that you love about Mexican dishes.
Guac, corn, and black beans? Yup. A tangy citrus and cumin-spiced dressing? Of course!
But get this – this tasty box requires absolutely no cooking.
So, it’s ready in minutes for those nights when you just want to crawl into bed instead of meal-prepping!
Mediterranean Lunch Box
TOTAL TIME: 10 minutes
Who doesn’t want to feel as though they’re being transported to a Sicilian beach on a chilly autumn day?
This flavorsome combination of protein-rich chickpeas, super-creamy homemade hummus, and wholesome veggies is almost as good as going on a summer vacation.
And don’t forget the tangy spritz of lemon and the hit of antioxidants from the extra virgin olive oil!
It’s ready in 20 minutes and can be eaten straight out of the fridge for days when you’re dining al desko.
Mexican Quinoa
TOTAL TIME: 30 minutes
Quinoa is one of those old-school superfoods that doesn’t get enough love.
But this one-pan Mexican quinoa dish puts this protein powerhouse front and center alongside juicy tomatoes, corn, and perfectly ripe avocados.
Just as a heads up, it’s a great idea to prep the quinoa a day ahead and let it cool before prepping this salad. This should keep your ingredients fresh and give you the freedom to eat the recipe hot or cold!
Top everything with a squeeze of lime and a few cilantro leaves, and you’ll have a great vegetarian meal prep option for the days ahead.
Vegetarian Paella
TOTAL TIME: 30 minutes
You’ll catch me making this vegetarian paella almost every week as it’s cooked and ready to portion in 30 minutes flat.
Just pop your saffron-infused rice, seasonal veggies, and a few herbs into a large skillet and prepare for a delicious waft of Spanish spices to move through your kitchen.
It lasts for around three days in the fridge and reheats like a dream.
But if you’re in a time crunch, this is one of the vegetarian meal prep ideas that’s just as yummy when it’s eaten at room temperature!
Who knew?
Vegan Chickpea Curry
TOTAL TIME: 30 minutes
Who doesn't love a good curry?
This vegan chickpea curry is one of my favorite things to cook when I’m short on time but need a bowl of comfort food.
The rich combination of spices pairs beautifully with the yellow onion and fresh garlic for a rich and fiery base that beats anything you'd find at a curry house.
I honestly struggle not to go through the leftovers in a few days (it’s that good!). But you can freeze this recipe for up to 3 months if you need to.
Also Check: 10-Minute Chickpea Curry
Chickpea Buddha Bowl
TOTAL TIME: 20 minutes
When I’m in the mood for something that’s packed with vitamins but is oh-so-easy to make, I’ll pull out this chickpea buddha bowl.
It has a near-perfect macronutrient profile with a stellar mix of brown rice, lots of veggies (including kale and radish!), avocados, and crispy chickpeas.
To really make your colleagues jealous, top things off with spring onions, sliced chilis, a few sesame seeds, and a rich turmeric tahini dressing.
Who says that nutrient-dense dishes need to be boring?
Also check: Butternut Squash Buddha Bowl
Butternut Squash Buddha Bowl
TOTAL TIME: 40 minutes
If you hadn’t already noticed, I’m big on buddha bowls, and I’d eat them for the entire week if I could!
This butternut squash-based bowl is full of delicious fall flavors and is made with simple and wholesome ingredients that you probably have lying around in the fridge.
Oh, and did I mention that it contains a whopping 10 grams of plant-based protein in each serving?
It’s delicious eaten cold for a light lunch, but it’s also one of my go-to recipes for an easy weeknight dinner!
That’s right. This nutritious gem is an overachiever.
Chickpea Quinoa Salad
TOTAL TIME: 25 minutes
It's a bold claim, but I think this chickpea quinoa salad is one of the best meatless meals of all time.
It comes together in just 15 minutes, and you can easily prep the quinoa and veggies ahead of time before dialing things up with herbs and spices.
Simply add the salad dressing when you’re ready to eat, and you’ve got an easy-to-transport marvel on your hands!
Tofu Coconut Curry
TOTAL TIME: 30 minutes
This tofu coconut curry is the perfect match for everything from fluffy basmati rice to herby farinata and pillowy naan bread.
Plus, it’s ready in just 20 minutes, making manic Meal Prep Mondays a thing of the past!
It’s also entirely vegan, BTW!
So, it’s one of my go-to easy curry recipes for when I’m craving Thai spices and comforting winter squash instead of chicken thighs.
If you’re a daredevil, feel free to throw in a few sliced chilis to turn up the heat.
Tofu Sesame Noodle Bowl
TOTAL TIME: 25 minutes
If you think tofu and sesame noodles are completely drool-worthy, then this meal prep marvel is for you!
Edamame and cucumber give this bowl tons of texture, while the carrot ribbons, cabbage, and spinach add color, folate, and vital nutrients to the mix.
So, not only does it look pretty, but it’s incredibly good for you too!
Pasta Salad Bowl
TOTAL TIME: 25 minutes
This triumphant pasta salad bowl is a delicious alternative to mayo-laden options from the grocery store.
It’s an easy summer recipe loaded with carbs to give you plenty of energy throughout the day.
When you add in the red onion, crunchy bell peppers, and sweet cherry tomatoes, it turns into a fiber-rich, protein-loaded, and vitamin-rich sensation!
And the best part? It stores for up to 5 days in glass meal prep containers!
Vegetarian Baked Ziti with Ricotta
TOTAL TIME: 30 minutes
You know I like my pasta cooked right before eating it, but even I must admit that baked pasta is perfect for meal prep.
And this vegetarian baked ziti with ricotta is one of my favorite easy pasta bakes. It comes together in just 30 minutes and is perfect for reheating.
My top meal prep tip for the best pasta bake is to freeze your pasta in smaller portions before baking it. Thaw in the fridge overnight, and bake for 30 minutes before dinner.
As good as fresh!
Vegan Bento Box
TOTAL TIME: 15 minutes
Are you on the hunt for vegan recipes that include fresh fruit, crunchy snacks, and a hearty sandwich?
Well, this vegan bento box includes all three!
I love packing my box with an avocado sandwich filled with hummus and sliced tomatoes as it always tastes great cold. But virtually any healthy vegan sandwich will do!
Throw in mixed berries, fiber-rich popcorn, and a few nuts, and you’ll be counting down the minutes until lunchtime.
Cauliflower Fried Rice with Crispy Tofu
TOTAL TIME: 30 minutes
A bowl of cauliflower fried rice with crispy tofu is a fabulous option for spicing up a plant-based diet.
It tastes just like Chinese takeout but without the greasiness, carb overload, and lashings of MSG!
The scrambled eggs and fresh veggies bulk things out to make you feel full, while the rich sesame oil and baked tofu offer healthy fats and a protein punch.
It’s ready in just 15 minutes, and you can easily blast each portion in the microwave for a few minutes if you’re eating leftovers.
Vegetarian Chili
TOTAL TIME: 30 minutes
You won’t believe how quick and easy this vegetarian chili is to whip up in an instant pot.
It uses simple ingredients, is awesome for kids and adults alike, and is ideal for plant-based meal prep on a budget!
And as the recipe uses easy-to-slice veggies like garlic, bell pepper, and onion, you don’t need to worry about spending an entire hour by the chopping board.
Top with avocado and sour cream for extra indulgence, or serve with a few tortilla chips for a hint of crunch!
The perfect choice if you’re trying to eat less meat without sacrificing those savory flavors.
Southwestern Zucchini Noodle Bowls
TOTAL TIME: 25 minutes
I’m a sucker for zoodles, and these Southwestern noodle bowls seriously hit the spot.
The creamy avocado pairs perfectly with the zucchini noodles, and the tomatoes and fresh vinaigrette give the entire salad a light and summery flavor.
If you ever feel like switching things up, don’t be afraid to go ham with sweet potatoes, carrot noodles, or cucumber noodles!
The sky’s the limit when you have a spiralizer in your arsenal.
Black Bean & Sweet Potato Bowl
TOTAL TIME: 40 minutes
This black bean sweet potato bowl comes together in a flash, making it one of the best vegetarian meals for when you're time-poor.
It's loaded with whole grains from brown rice, has plenty of complex carbs from the sweet potatoes, and gives you a great immune boost (thanks to the kale and garlic powder!)
Arrange everything in meal prep containers and simply reheat the recipe in the microwave when you’re ready to eat.
Vegetarian Burrito
TOTAL TIME: 30 minutes
When Mexican night rolls around, skip the trip to Chipotle and try out this veggie burrito instead!
The delicious spiced lime rice and creamy black beans don’t take much time to prepare, and the fresh vegetables add a wonderful crunch.
Wrap everything up in a warm tortilla for dinner, or eat this easy meal prep marvel cold for a healthy breakfast on the go!
If the flavors weren’t appealing enough, the fact that it’s ready in 30 minutes and requires just one pan makes cleanup a total breeze.
Italian Lunch Box
TOTAL TIME: 25 minutes
When you’re not sure what to have for lunch, an array of fresh fruit, whole grains, and salad can be just what the doctor ordered.
This Italian lunchbox is ready in just 10 minutes and contains a mix of classic Mediterranean flavors.
From the creamy mozzarella to the fresh pesto, juicy grapes, and toasted bread, it’s the easiest way to experience an Italian summer.
Without shelling out for a plane ticket, of course!
Vegetable Stir Fry Noodles
TOTAL TIME: 15 minutes
Is there anything easier than whipping up a crisp veggie stir fry? I didn’t think so!
You can easily make this recipe in large batches and freeze it for up to 2 months for fuss-free dinners.
All you need to bring this recipe to life is a skillet of hot oil, your choice of noodles (I love rice noodles and udon!), fresh veggies, and a few seasonings.
So, whether you’re craving green beans, bell peppers, mushrooms, or broccoli, it’s a foolproof way to hit your 5-a-day.
Panzanella
TOTAL TIME: 15 minutes
If you’ve found yourself looking for vegetarian meal prep recipes that taste better the next day, Panzanella has your back.
This surprisingly filling salad combines crispy croutons, ripe tomatoes, chickpeas, olives, and crunchy onions with basil and olive oil.
It’s a great option for meal prepping as the longer you leave it, the more time the stale bread has to soak up the dressing and tomato juice.
Dreamy
Hummus Pasta
TOTAL TIME: 20 minutes
Attention chickpea lovers – I might have just found the best way to use hummus.
And it’s not in a buddha bowl or mopped up with pita!
This hummus pasta is ridiculously rich and creamy, and it’s flavored with sweet sundried tomatoes and tangy lemon for a fresh and bright bite.
You can store this in the fridge for up to 3 days, but I’ll usually have snaffled the leftovers alongside a delicious salad before anyone else has a look-in!
MEAL PREP FAQ
It’s tricky to find vegetarian meal prep recipes that’ll hold up for 7 days as most ingredients tend to deteriorate after 5 days.
Yup, even in the fridge!
If you’d like to meal prep for 7 days, you’re better off choosing easy curry recipes that freeze well or splitting your week into 2 sections.
You can choose the days that work best for you, but Mondays and Thursdays or Sundays and Wednesdays are popular options to get you through the entire week.
You’ll want to pick out vegetables that don’t brown easily and are on the sturdy side.
On the whole, roasted veggies typically last longer than fresh ones.
To help you out, I’ve found that this list of trusty veggies should work for most vegetarian meal prep recipes:
· Carrots
· Green beans
· Broccoli
· Asparagus
· Peas
· Onions
· Leafy Greens
· Cauliflower
· Sweet potato
· Cabbage
· Mushrooms
It’s not an exhaustive list, but you get the idea!
Rice is safe to meal prep if you store it correctly, thoroughly reheat it, and only reheat it once.
As rice can hold onto bacteria, you must give it a good blast in the microwave and make sure everything is
fully warmed through before eating.
If you’re planning to eat rice without reheating it, make sure it has been stored in a cold fridge and is consumed within 2 or 3 days of cooking.
There isn’t an exact answer to this question, as it depends on what you’re cooking!
But between 3 and 5 days is a decent ballpark figure.
Just keep an eye on any texture changes, funky smells, or congealed ingredients before digging in, as this indicates something in your container has gone bad.
You sure can!
If you want any of these vegetarian meal prep recipes to last up to 7 days, it’s far safer to freeze extra portions and thaw them in the fridge before you need them.
You can either store them in freezer-safe airtight containers or pop portions into freezer bags.
Most recipes will keep for up to 3 to 6 months if you do this!
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Vegetarian Meal Prep: Protein Salad & More
Ingredients
For The Salad
- ½ cup quinoa - or 1 cup cooked quinoa
- 1 cup water - or vegetable broth
- 1 can chickpeas
- 1 can black beans
- 2 eggs
- 1 cucumber
- ½ red onion - chopped
- 2 cups greens - lettuce, romaine, baby spinach
- 1 cup cherry tomatoes
- 1 carrot - shredded or ribbons
- Parsley - basil, or salad cress
Dressing
- 4 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 clove garlic - minced
- 1 tablespoon maple syrup or honey
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Alternative dressing
- 2 servings turmeric tahini dressing
Instructions
- In a small pot, add salted water or vegetable broth and bring it to a boil. Add the quinoa (note 1) and cook on medium-low heat until all the liquid is absorbed. Allow to cool off.
- In another small pot, add cold water and add the eggs. Bring to a boil, reduce the heat and cook for 4-6 minutes (depending on how you like your boiled eggs). Remove from the heat, rinse and peel the shells off. Slice them in half and let them cool down.
- Rinse the black beans and chickpeas. Cut the cucumber into chunks, cut the onion, dice the cherry tomatoes, and cut the carrots into ribbons or shred them.
- Combine all the dressing ingredients in a small jar. Cover it with a lid and give it a good shake.
- Assembling the Salad On a plate: Add all ingredients, top with some fresh parsley or salad cress, add the dressing, and serve.
- Assembling the salad in a jar: Split the ingredients into two jars (I used these ¾ liter jars – they hold about 3 cups). Start with the dressing, followed by chickpeas, black beans, cucumbers, cooked quinoa, cherry tomatoes, eggs, carrots, onions, and salad. When you are ready to serve, empty the jar's content on a plate, mix well with a fork and enjoy!
