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5 from 5 votes

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
Diet: Gluten Free, Vegan, Vegetarian
Keyword: meal prep, meal prep bowls, vegan meal prep
Servings: 4
Calories: 613kcal
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 teaspoon garlic powder
  • 1/2 teaspoon 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 teaspoon 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