As you already know, a little meal prep goes a long way, especially for vegetarians who have to watch their food intake and make sure they are getting all the good nutrients from the food they’re eating. Meal prepping is a great way to achieve this, as it helps you eat a balanced and nutritious diet.
Making vegetarian meal prep recipes, whether it is breakfast, lunch or dinner, sets you up for healthy eating through the week. Not only that, but you will save yourself time, stress and even save some money! So keep on reading to find out about our favorite 4 vegetarian meal prep recipes and how to make them!
Chopped Chickpea Salad (4 servings)
- 2/3 cup uncooked bulgur
- 19 oz can of chickpeas drained and rinsed
- 1/2 cup feta cheese crumbled
- 3 ribs celery finely chopped
- 1 bell pepper finely chopped
- 1/3 cup radish finely chopped
- 1/4 of a red onion minced
For the honey lemon vinaigrette:
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- Cook the bulgur according to package directions and allow to cool.
- Shake together all vinaigrette ingredients.
- For Meal Prep Containers: Toss together all salad ingredients in the vinaigrette and divide amongst 4 2-cup capacity storage containers.
- To Store In Jars: Divide vinaigrette evenly amongst four 1-pint/2-cup glass jars.
- Add the chickpeas to the bottom of each jar, and top with bulgur, celery, bell pepper, feta cheese, radish, and red onion.
- To serve, shake the salad out into a large bowl and stir up to distribute the vinaigrette.
Grilled Veggies and Black Beans (4 servings)
- 3/4 cup uncooked quinoa
- 1 tablespoon olive oil
- salt & pepper
- 1 medium zucchini chopped
- 2 bell peppers chopped
- 1/2 red onion chopped
- 19 oz can of black beans drained and rinsed
For the BBQ vinaigrette:
- 2 tablespoons white wine vinegar
- 3 tablespoons bbq sauce
- 2 teaspoons honey
- 1 teaspoon lime
- 1/4 teaspoon chili powder
- 1/4 tsp salt
- Shake together all vinaigrette ingredients and set aside.
- Cook quinoa according to package directions and allow to cool.
- Heat barbecue over medium-high heat.
- Toss the veggies with olive oil and salt and pepper in a large bowl. Arrange on a vegetable grilling pan and grill for 10-15 minutes, flipping every 5 minutes.
- Divide into each of four 2 cup storage containers the quinoa, grilled veggies, and black beans.
- Drizzle with vinaigrette.
- Store in the fridge for up to 4 days, and serve cold.
Sweet Potato Fajitas (4 servings)
- 5 cups of sweet potato, chopped into “fry” shape
- 1 red onion, sliced
- 1 green bell pepper
- 1 red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon of sea salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne
- 1/8 teaspoon garlic powder
- 2 cups of cooked brown rice or quinoa
- Preheat oven to 375º F and line two baking sheets with parchment paper.
- In a small bowl, combine salt, paprika, pepper, chipotle, cumin, cayenne, and garlic powder. Stir together.
- Spread sweet potatoes on sheet pan and drizzle with 2 Tablespoons of oil. Sprinkle half of the seasoning over them and mix them up to coat evenly.
- On the second sheet pan, spread bell peppers and onion. Drizzle with remaining oil and sprinkle the other half of the seasoning. Mix to coat evenly.
- Place the sweet potatoes into the oven and bake for 10 minutes. Then place the bell pepper + onion sheet pan into the oven and continue baking for 30 minutes. Remove both pans at the halfway mark to stir for even baking.
- While the veggies are baking, you have just enough time to make your brown rice or quinoa!
Arugula Pesto Pasta (4 servings)
- 8 ounces pasta gluten-free, if needed
- 2 tsp avocado oil
- 2 cups sliced zucchini
- 2 cups frozen peas
- 4 cups broccoli florets steamed or roasted
- 8 tbs arugula pesto or more, if desired
For the arugula pesto:
- 1 cup lightly toasted walnuts
- 2 cloves garlic
- 2 cups baby arugula
- 1/2 cup olive oil
- 2 tsp fresh squeezed lemon juice
- 1/4 cup nutritional yeast
- 1/2 tsp Salt
- 1/4 tsp black pepper
- Cook pasta al dente according to package instructions. Drain the pasta and reserve ½ cup of pasta cooking water.
- While pasta is cooking, heat oil in a large skillet over medium-high heat. Once the oil is warm, add sliced zucchini and cook for 3-5 minutes until tender. Remove from heat and set aside.
- Cook frozen peas according to package instructions.
- Place walnuts, garlic, arugula, nutritional yeast, salt, black pepper, and lemon juice in the bowl of a food processor fitted with a steel blade. Pulse for a few seconds until walnuts are roughly chopped. With the food processor running, slowly pour in olive oil. Continue to process until mixture is well combined. Taste for seasoning and adjust with additional salt, pepper, or nutritional yeast to your preference.
- In a large bowl, combine pasta, zucchini, green peas, broccoli, and arugula pesto. Add 2 tablespoons of the reserved pasta water to moisture mixture. Add additional pasta water as desired, 1 tablespoon at a time. Add additional arugula pesto as desired. Serve pasta chill, at room temperature, or warmed up.