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5 from 1 vote

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! 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: lunch
Cuisine: American, Asian, Italian, Mexican
Keyword: meal prep, meal prep bowls, vegan meal prep
Servings: 4
Calories: 613kcal
Author: Erin


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)


  • 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!


These are the meal prep containers I have and love!
*Nutrition is an estimation and should be calculated depending on which bowl you make


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