12 Vegetarian Meal Prep Recipes to Fuel Your Busy Week

Busy weeks demand quick, healthy meals. This post shares 12 vegetarian meal prep recipes. Each recipe saves time and keeps you energized.

Simple ingredients and clear steps make cooking easy. Readers enjoy tasty, plant-based options for any day. Prep ahead, stay fueled, and feel good.

1. Chickpea Salad Bowl

About: This Chickpea Salad Bowl bursts with flavor and protein. Fresh vegetables and a zesty dressing create a light, filling meal. It preps fast and stores well for days. Enjoy a crunchy, satisfying lunch without the hassle.

Ingredients:

• 1 can chickpeas (15 oz, drained)
• 1 cucumber (chopped)
• 1 cup cherry tomatoes (halved)
• 1 red bell pepper (diced)
• 1/4 cup red onion (chopped)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• Salt (to taste)
• Pepper (to taste)

Instructions:

1. Open can. Drain chickpeas. Rinse chickpeas with water.
2. Chop cucumber. Halve tomatoes. Dice bell pepper. Chop onion.
3. Mix chickpeas, cucumber, tomatoes, bell pepper, and onion in a bowl.
4. Add olive oil, lemon juice, garlic powder, salt, and pepper.
5. Stir well. Taste. Adjust salt and pepper if needed.
6. Divide into containers. Store in fridge for up to 5 days.

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2. Sweet Potato Black Bean Burrito

About: This Sweet Potato Black Bean Burrito packs smoky flavors and hearty textures. Roasted sweet potatoes pair with spiced black beans. Wrap it up for a grab-and-go meal. It’s filling, delicious, and preps in bulk.

Ingredients:

• 2 sweet potatoes (cubed)
• 1 can black beans (15 oz, drained)
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp olive oil
• 4 tortillas
• 1 cup salsa
• Salt (to taste)

Instructions:

1. Preheat oven to 400°F.
2. Cube sweet potatoes. Place on baking sheet. Drizzle with 1 tbsp olive oil. Sprinkle salt.
3. Roast sweet potatoes for 25 minutes. Flip halfway.
4. Drain black beans. Rinse beans. Heat 1 tbsp olive oil in pan. Add beans, cumin, paprika, and salt. Cook for 5 minutes.
5. Lay tortilla flat. Add sweet potatoes, beans, and salsa. Roll tortilla.
6. Wrap burritos in foil. Store in fridge for 4 days.

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3. Quinoa Veggie Stir-Fry

About: This Quinoa Veggie Stir-Fry blends nutty quinoa with crisp vegetables. A light soy sauce adds savory punch. It’s quick to cook and perfect for busy days. Enjoy a colorful, healthy bowl anytime.

Ingredients:

• 1 cup quinoa (dry)
• 2 cups water
• 1 broccoli head (chopped)
• 1 carrot (sliced)
• 1 zucchini (sliced)
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp garlic (minced)

Instructions:

1. Rinse quinoa. Add quinoa and water to pot. Boil. Simmer for 15 minutes.
2. Chop broccoli. Slice carrot. Slice zucchini.
3. Heat olive oil in pan. Add garlic. Cook for 1 minute.
4. Add broccoli, carrot, and zucchini. Cook for 8 minutes.
5. Stir in cooked quinoa and soy sauce. Mix well.
6. Divide into containers. Store in fridge for 5 days.

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4. Lentil Soup

About: This Lentil Soup warms you up with earthy flavors. Packed with protein and veggies, it’s a cozy meal prep star. One pot makes enough for the week. Savor a bowl of comfort.

Ingredients:

• 1 cup lentils (dry)
• 1 onion (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tbsp olive oil
• Salt (to taste)

Instructions:

1. Rinse lentils. Set aside.
2. Chop onion, carrots, and celery.
3. Heat olive oil in pot. Add onion. Cook for 3 minutes.
4. Add carrots, celery, cumin, and salt. Cook for 5 minutes.
5. Add lentils and broth. Boil. Simmer for 30 minutes.
6. Divide into containers. Store in fridge for 5 days.

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5. Spinach Feta Wrap

About: This Spinach Feta Wrap combines fresh spinach with tangy feta. A creamy dressing ties it together. It’s light yet filling for lunch on the go. Prep these wraps for a tasty week.

Ingredients:

• 2 cups spinach (fresh)
• 1/2 cup feta cheese (crumbled)
• 4 tortillas
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garlic powder

Instructions:

1. Wash spinach. Pat dry.
2. Mix Greek yogurt, lemon juice, and garlic powder in bowl.
3. Lay tortilla flat. Spread yogurt mix on tortilla.
4. Add spinach and feta. Roll tortilla.
5. Wrap in foil. Store in fridge for 3 days.

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6. Veggie Pasta Salad

About: This Veggie Pasta Salad shines with bright flavors. Fresh veggies and a zesty dressing coat tender pasta. It’s a cold dish that preps fast. Enjoy a refreshing meal anytime.

Ingredients:

• 2 cups pasta (dry)
• 1 cup cherry tomatoes (halved)
• 1 cucumber (chopped)
• 1/2 cup olives (sliced)
• 2 tbsp olive oil
• 1 tbsp vinegar
• 1 tsp Italian seasoning
• Salt (to taste)

Instructions:

1. Boil water. Cook pasta for 10 minutes. Drain. Cool.
2. Halve tomatoes. Chop cucumber. Slice olives.
3. Mix pasta, tomatoes, cucumber, and olives in bowl.
4. Add olive oil, vinegar, Italian seasoning, and salt. Stir.
5. Divide into containers. Store in fridge for 5 days.

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7. Tofu Stir-Fry

About: This Tofu Stir-Fry delivers crispy tofu and tender veggies. A savory sauce coats every bite. It’s a protein-packed dish for busy schedules. Cook once, eat all week.

Ingredients:

• 1 block tofu (14 oz, cubed)
• 1 bell pepper (sliced)
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 tsp ginger (minced)

Instructions:

1. Cube tofu. Pat dry.
2. Heat olive oil in pan. Add tofu. Cook for 10 minutes. Flip often.
3. Slice bell pepper. Add pepper, snap peas, and ginger to pan. Cook for 5 minutes.
4. Add soy sauce. Stir well.
5. Divide into containers. Store in fridge for 4 days.

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8. Roasted Veggie Quinoa Bowl

About: This Roasted Veggie Quinoa Bowl mixes smoky veggies with fluffy quinoa. A drizzle of tahini adds creamy richness. It’s hearty and preps in bulk. Dig into a wholesome meal.

Ingredients:

• 1 cup quinoa (dry)
• 2 cups water
• 1 zucchini (sliced)
• 1 sweet potato (cubed)
• 2 tbsp olive oil
• 2 tbsp tahini
• Salt (to taste)

Instructions:

1. Rinse quinoa. Add quinoa and water to pot. Boil. Simmer for 15 minutes.
2. Preheat oven to 400°F. Slice zucchini. Cube sweet potato.
3. Place veggies on baking sheet. Drizzle with olive oil. Sprinkle salt. Roast for 25 minutes.
4. Mix quinoa and veggies in bowl. Drizzle with tahini.
5. Divide into containers. Store in fridge for 5 days.

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9. Black Bean Taco Bowl

About: This Black Bean Taco Bowl spices up your week. Zesty beans and fresh toppings create a fiesta of flavors. It’s quick and stores well. Enjoy taco night every day.

Ingredients:

• 1 can black beans (15 oz, drained)
• 1 cup corn (frozen or canned)
• 1 avocado (sliced)
• 1 cup salsa
• 1 tsp chili powder
• 1 tbsp olive oil

Instructions:

1. Drain black beans. Rinse beans.
2. Heat olive oil in pan. Add beans, corn, and chili powder. Cook for 5 minutes.
3. Slice avocado.
4. Add beans and corn to bowl. Top with avocado and salsa.
5. Divide into containers. Store in fridge for 4 days.

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10. Mushroom Risotto

About: This Mushroom Risotto brings creamy comfort to your week. Earthy mushrooms and Arborio rice make it special. Cook a big batch for cozy meals. Warm up and enjoy.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms (sliced)
• 1 onion (chopped)
• 2 tbsp olive oil
• 1/4 cup Parmesan (grated, optional)

Instructions:

1. Chop onion. Slice mushrooms.
2. Heat olive oil in pot. Add onion. Cook for 3 minutes.
3. Add mushrooms. Cook for 5 minutes.
4. Add rice. Stir for 1 minute. Add 1 cup broth. Stir until absorbed. Repeat with remaining broth.
5. Stir in Parmesan if using. Divide into containers. Store in fridge for 4 days.

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11. Kale Caesar Salad

About: This Kale Caesar Salad swaps lettuce for hearty kale. A creamy dressing and crunchy croutons make it a winner. It’s fresh and preps fast. Enjoy a twist on a classic.

Ingredients:

• 4 cups kale (chopped)
• 1/2 cup croutons
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tbsp olive oil

Instructions:

1. Chop kale. Wash kale. Pat dry.
2. Mix Greek yogurt, lemon juice, garlic powder, and olive oil in bowl.
3. Add kale to large bowl. Pour dressing over kale. Toss well.
4. Add croutons. Mix lightly.
5. Divide into containers. Store in fridge for 3 days.

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12. Peanut Noodle Bowl

About: This Peanut Noodle Bowl blends creamy peanut sauce with tender noodles. Crisp veggies add crunch and color. It’s a fun, flavorful meal prep option. Slurp up the goodness all week.

Ingredients:

• 8 oz noodles (dry)
• 1 carrot (shredded)
• 1 bell pepper (sliced)
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp honey

Instructions:

1. Boil water. Cook noodles for 8 minutes. Drain. Cool.
2. Shred carrot. Slice bell pepper.
3. Mix peanut butter, soy sauce, lime juice, and honey in bowl. Add water if thick.
4. Toss noodles, carrot, and bell pepper with sauce.
5. Divide into containers. Store in fridge for 4 days.