25 Healthy Vegetarian Meal Prep Ideas

This article may contain affiliate links, please read our disclosure policy.

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.

MEAL PREP FAQ

Can you meal prep for 7 days?

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.

Which vegetables work best for meal prep?

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!

Is rice safe to meal prep?

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.

How long do meal prep meals last in the fridge?

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.

Can I freeze meal prep meals?

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!

More Meal Prep Recipes You’ll Love

Collage of vegetarian meal prep recipes
No ratings yet
Print Recipe Pin Recipe Save Recipe

Vegetarian Meal Prep: Protein Salad & More

This Vegetarian Protein Salad is one of my favorite vegetarian meal prep recipes! Packed with fresh veggies and plenty of protein from quinoa, chickpeas, black beans, and eggs is the perfect combination of high-protein ingredients to keep you full and satisfied!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: Vegetarian
Servings: 2 salads
Calories: 737kcal
Author: Sara Trezzi

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!

Notes

Note 1: Quinoa is coated in saponin, which can give it a bitter taste. Soak the seeds for a few hours or overnight and rinse with cold water before cooking. Or buy pre-rinsed quinoa to save time.
Note 2: You can add feta cheese, goat cheese, greek yogurt, or even roasted chicken breasts if you opt for a non-vegetarian version. Or, to make this a vegan protein salad, substitute the eggs for cubed tofu, tempeh, or nuts & seeds.
Storage: In a sealed mason jar, this protein salad stays fresh for 4-5 days.
*Nutrition information is a rough estimate per serving

Nutrition

Calories: 737kcal | Carbohydrates: 98g | Protein: 35g | Fat: 25g | Sugar: 14g

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.