Want to get into meal prepping, but overwhelmed by how to make your meals? Here’s a formula for the easiest, tastiest vegetarian meal prep recipe…Mix & Match Vegetarian Meal Prep!
I’ve always liked the idea of vegetarian meal prep but always had a hard time jumping into it. For some reason, I thought it would be confusing or hard or time-consuming.
Boy, was I wrong! As it turns out, making healthy lunches for the week is actually easier when you do it in big batches. And the reward? Healthy, flavorful lunches all week that aren’t hastily thrown together sandwiches.
How do you vegetarian meal prep for the week?
Pick one or two items from each food group to put in your meal prep boxes. Maybe on Monday, you want your protein to be egg and your veggie to be peppers…great! The next day you can have chickpeas with broccoli…also great! Mix and match without fear, everything goes well together (and you may even find a new favorite combination!)
More vegetarian meal prep ideas
- Tempeh Chili with Bulgur and Broccoli
- Enchilada Stuffed Peppers with Famous Bean Salad
- Roasted Butternut and Chickpeas with Arugula and Hummus Sauce
- Almond Tofu Nuggets with Chickpea Corn Salad
- Vegan Burrito Bowls with Tempeh Taco Meat
- Zucchini Noodles with Avocado Pesto and Crispy Tofu
- 7-Layer Summer Berry Salad Jars
Ingredients
Starch
- 3 cups wild rice, quinoa, or bulgur cooked
Proteins
- 1 15-oz can chickpeas 425 g
- 4 large hardboiled eggs
- 1 15-oz can kidney, pinto, or black beans 425 g
Veggies
- 2 cups chopped broccoli 175 g
- 1 cup halved cherry tomatoes 250 g
- 1 bell pepper sliced
Fats
- 1 cup feta cheese 250 g
- ½ cup nuts your choice
- 1 avocado
Sauces
- ½ cup hummus 120 g
- ½ cup romesco sauce 120 g
- ½ cup spinach pesto 120 g
Instructions
- Set out 4 or 5 resealable containers. Mix and match ingredients, adding the starch of your liking as a base, followed by some proteins, veggies, and fats. Be sure to divide ingredients out (for instance, divide your can of chickpeas among 2 or 3 of the containers.
- Either drizzle with the sauce of your liking or pour into small separate containers and dress right before chowing down!
Tips & Tricks
Nutrition Information
This recipe first appeared on Amanda’s Cookin’.
Rebecca Metzger says
This is very helpful! I am so going to do this! More recipes, please!
Sarah says
So glad to hear, Rebecca! 😀
Robyn says
The nutrition facts are pre division, correct? 1025 calories has got to be the total for the prep.
Sarah says
Hi Robyn! I just ran the numbers again to be sure. The 1025 calories is per serving, largely due to the beans, rice, and rich sauces. That said, these make a very filling lunch and can even be for dinner. Thanks for double checking! 😀
RS says
3 cups of starch is a HUGE portion for 4 servings. I tend to use 1 cup for 5 servings usually. If you just cut down on that you’ll lose a significant amount of calories per serving without sacrificing flavor. These bowls look absolutely incredible I can’t wait to try.
Sarah says
Thanks for the tip, and enjoy!! 😀
Donna says
Looking at the nutrition info, what is listed here is way too high for my dietary restrictions. Any must have no more that 45 carbs, 300 potassium and 400 sodium.
Sarah says
We’ve got a bunch of tasty meal prep ideas here that might suit your diet!
Ursula Baker says
I made this. I enjoyed my first one today. A lot of preparation goes into this but only for one day. I
read some of the comments and reduced the rice to one cup for 4 containers. I’m doing this to lose weight and adopt a healthier lifestyle. Thanks for the tips. I will place the avocado on the day of so it doesn’t turn brown.