• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Almond Eater logo

  • Recipes
  • Recipes
    • Recipes by Course
      • Breakfast
      • Lunch
      • Dinner
      • Desserts
      • Drinks
      • Snacks
      • Sides
    • Recipes by Diet
      • Vegetarian
      • Dairy Free
      • Gluten Free
      • Vegan
      • Mediterranean Diet
      • Paleo
      • Whole30
  • Meet Erin
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Home » Lunch » Easy Vegan Meal Prep Bowls

Easy Vegan Meal Prep Bowls

By Erin · February 3, 2020 · Updated January 1, 2021 · 1 Comment

Disclosure: This post may contain affiliate links.

  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe
Gluten Free Dairy Free Vegan Vegetarian

Enjoy FOUR different kinds of vegan meal prep bowls for an entire month! There’s an Italian bowl, a Mexican quinoa bowl, a tofu broccoli bowl, and a buffalo sweet potato bowl, and they’re all dairy free, gluten free and SO flavorful! 

containers filled with healthy food

I’m pretty pumped to bring you these vegan meal prep bowls! See, sometimes it’s nice to have your meals prepped and ready to go for the week ahead, and that’s where these come in handy.

I know plenty of people have a goal to eat less meat in 2020. Not no meat, but less. Maybe you’re trying to only eat meat during dinner, or avoid meat at breakfast, or simply partake in “meatless Monday” every week. Whatever it is, these meal prep bowls are sure to come in handy.

I originally planned on creating one recipe, but then got a little carried away and decided to create FOUR vegan meal prep recipes for you. I mean I don’t know about you, but I tend to get bored eating the same thing over and over, but with these bowls, you’ll be able to switch it up every week.

WHY YOU’LL LOVE THESE MEAL PREP BOWLS

  • All four recipes are quick to prep, so you won’t be spending hours upon hours making food for the week ahead
  • There are four different flavor options depending on your personal prefer (or, try them all!)
  • Each bowls contains a good amount protein, so you’ll stay full and content all afternoon

HOW TO MAKE VEGAN MEAL PREP BOWLS

Three out of the four meal prep bowls start with a base, either pasta, quinoa or rice, and those are generally a good starting point.

START BY PREPPING THE BASE

For the tofu bowl: Bake the tofu, then roast the broccoli. Ideally, the rice, tofu and broccoli will all be done around the same time, but no worries if not, especially if you’re prepping these bowls ahead of time. Simply add all of the ingredients to one of the meal prep containers, drizzle with a little sriracha and place it in the refrigerator.

For the lentil bolognese: While the pasta is cooking, make the lentil bolognese. Again, this recipe is fairly simply because it’s a one skillet meal, so you’ll eventually add everything to a skillet them simmer for 20 minutes or until the lentils are soft. Then, you can pour everything into your meal prep containers.

containers with healthy food in them

Out of all the meal prep bowls, the quinoa bowls might be the quickest to prepare. While the quinoa is cooking, heat the beans in a saucepan over the stove, and cook the peppers with the seasoning in a skillet. You can cook the tomatoes as well, but I chose to keep them raw. Next, add the quinoa, tomatoes, beans, and peppers to a container. I recommend waiting to cut the avocado until right before you’re going to eat! But if/when you do have half an avocado left, simply place it in a small plastic bag and into the container and it should stay fresh for at least 24 hours.

The sweet potato bowl just requires you to roast the sweet potatoes and heat up the peas over the stove. Depending on your personal preference, you can either leave the skin on the potatoes or peel it (I left it on). But, make sure you rinse the chickpeas to remove the liquid that was on them from the can.

INGREDIENT SUBSTITUTIONS

Though these bowls are good to go, you’re more than welcome to make substitutions as needed and/or customize them to your liking. Some examples include:

  • switching up the base
  • using a different vegetable in the sweet potato bowl and/or roasting the chickpeas
  • adding tempeh/seitan to the quinoa bowl
  • including vegan cheese in the lentil bolognese
  • and so many more!

Honestly, there are a LOT of possibilities when it comes to vegan meal prep bowls, so feel free to get as creative as you’d like! They’re also a great way to use up ingredients that have been in your refrigerator for awhile.

glass containers with healthy food in them

MORE HEALTHY VEGAN RECIPES

  • Easy Tofu Curry
  • The Best Vegan Pizza
  • Vegan Ramen
containers filled with healthy food

Vegan Meal Prep Bowls

Enjoy FOUR different kinds of vegan meal prep bowls for an entire month! There's an Italian bowl, a Mexican quinoa bowl, a tofu broccoli bowl, and a buffalo sweet potato bowl, and they're all dairy free, gluten free and SO flavorful! 
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Erin

Ingredients

for the tofu rice bowl

  • see below

for the lentil bolognese

  • see below

for the Mexican quinoa bowls

  • 4 cups cooked quinoa
  • 1 can (14 oz.) black beans drained and rinsed
  • 1 avocado sliced
  • 1 cup grape tomatoes sliced
  • 2 bell peppers sliced, seeds removed
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • cilantro for garnish

for the sweet potato bowls

  • 4 sweet potatoes roasted
  • 2 cans (14 oz. each) chickpeas drained and rinsed
  • 3 cups peas
  • sauce or dressing of choice (I used a mild buffalo sauce)

Instructions

  • You can find the tofu rice bowl recipe here. Just make sure to double the rice and broccoli amount if you want 4 bowls.
  • You can find the lentil bolognese recipe here.

for the Mexican quinoa bowls:

  • Cook quinoa over the stove as you normally would. Meanwhile, drain and rinse the black beans, then pour them into a small saucepan and cook over medium heat for a few minutes.
  • Add sliced peppers to a bowl, then drizzle 1 tsp olive oil overtop, along with the garlic powder and smoked paprika and stir to combine. Pour peppers into a skillet and cook for a few minutes until they're soft. While the peppers are cooking, slice the tomatoes.
  • To assemble: divide cooked quinoa into 4 meal prep containers (linked below), then top it with the black beans, tomatoes, cooked peppers, and avocado. Optional: top everything with cilantro.

for the sweet potato bowls:

  • Preheat oven to 400°. Slice sweet potatoes into wedges, then place then on a lined baking sheet. Roast the sweet potatoes for 8 minutes, then flip them over and roast for 8 more minutes or until they're soft.
  • While potatoes are roasting, cook the peas. Once the potatoes are done, add them to the bowl, along with the cooked peas. Last, pour the chickpeas into a strainer and rinse them well, then add them to the meal prep bowl. Drizzle everything with your favorite dressing or condiment (I used buffalo sauce) and enjoy!

Notes

*Nutrition is an estimation and should be calculated depending on which bowl you make

Nutrition

Calories: 613kcal | Carbohydrates: 111g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 1803mg | Fiber: 23g | Sugar: 21g | Vitamin A: 35264IU | Vitamin C: 135mg | Calcium: 140mg | Iron: 6mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
Print Friendly, PDF & Email

Filed Under: Dairy Free, Dinner, Featured, Gluten Free, Lunch, Vegan, Vegetarian

Erin

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Primary Sidebar

girl in kitchen

Hi, I’m Erin!

I share recipes for ALL diet types because I believe that healthy food should be incredibly delicious without being complicated. Learn more

Seasonal Picks

bowl of soup with pasta

Vegan Tomato Soup

bowl of soup with a spoon

Chorizo Sweet Potato Soup

bowl of soup with a spoon in it

Easy Black Bean Soup

instant pot vegetable soup

Instant Pot Vegetable Soup

Popular Recipes

stir fry in a skillet

Honey Garlic Shrimp Stir Fry

a bowl of pasta with lentils and red sauce

Lentil Bolognese Recipe (Vegan + Gluten Free)

sweet potato brownies

Flourless Sweet Potato Brownies

baked tofu

Crispy Baked Tofu

dog eating cake

Mini Dog Birthday Cake

Caramelized Onion Spaghetti Squash | squash filled with onions, mushrooms and kale for a healthy, vegetarian meal | thealmondeater.com

Caramelized Onion Spaghetti Squash

Download my Mediterranean Diet Guide for free!

And never miss one of my quick+healthy recipes.

As Featured On

Footer

  • Contact
  • Privacy

Copyright© 2021 | The Almond Eater. Site Credit

  • Facebook
  • Instagram
  • Pinterest
  • Twitter