These Healthy Vegan Meal Prep Lunches are packed with protein and low in calories. They will keep you full for hours too!
They are just 401 calories each, and that includes a delicious homemade dressing (though you can use your favorite store-bought if you prefer.)
Plus, I included my famous Lemon Tahini Dressing below, so you can pour it over your high protein vegan meal prep lunch.
Vegan Meal Prep Lunches
I wanted to keep this article short and sweet. But if you’re really in a rush, you can use these links to jump to the section you’re looking for.
- Ingredients in Vegan Meal Prep Lunch Recipe
- How to Make Vegan Meal Prep Lunches
- Vegan Meal Prep Lunches
- Nutrition in Vegan Meal Prep Lunches
Ingredients in Vegan Meal Prep Lunch Recipe
You can choose to make the dressing recipe I have provided, or pick your favorite. I recommend a greek or Mediterranean flavor. That’s what I supplied this Tahini Dressing.
Either way, these meal prep lunches will hit the spot.
Shopping List for Vegan Meal Prep Lunch Boxes:
- 1 large sweet potato
- Olive oil spray
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅔ cup quinoa
- 1 ⅓ cup water
- 3 cups cherry tomatoes or chopped tomatoes
- 3 cups arugula
- 1 avocado
Lemon Tahini Dressing:
- 1 tablespoon tahini
- 2 tablespoons water
- ½ lemon juiced
- 1 garlic clove minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
How to Make Vegan Meal Prep Lunches
I know the directions may seam like a lot… but bear with me. I wanted to break each step out for you so it’s super easy.
Special Tip: I make the sweet potatoes and the quinoa at the same time. I figure I’m in the kitchen already, might as well get them done fast. I also make the dressing while they are both cooking. It makes the recipe quick and easy.
How to Make Vegan Meal Prep Bowls:
Make the Sweet Potatoes:
- Preheat the oven to 450 degrees and line a rimmed baking sheet with parchment paper.
- Peel the sweet potatoes and cut into 1 inch cubes.
- Add the sweet potatoes to the prepared baking sheet, spray with olive oil and sprinkle with salt and pepper.
- Bake for 15 minutes, toss or flip and cook for an additional 10-15 minutes until tender.
- Remove from the oven and cool before adding to meal prep containers
Meal Prep the Quinoa:
- Rinse the quinoa in cold water.
- Add the quinoa and water to a small pan, cover and bring to a light boil over medium heat.
- Reduce the heat to low and cook until all the water is absorbed.
- Remove from heat and set aside to cool.
Make the Lemon Tahini Dressing:
- In a medium bowl (or small jar) combine the Lemon Tahini Dressing ingredients. Mix well (or cover and shake if using a jar).
Put Meal Prep Lunches Together:
- Lay your meal prep containers out in a line.
- Divide the quinoa into each container.
- Divide the sweet potatoes, tomatoes, arugula and avocado between the containers.
- Top each with 1/3 of the dressing.
- Store in the fridge for up to 5 days. This meal prep recipe is great cold!
Vegan Meal Prep Lunches
If you have been a long time reader of my recipes, you may recognize this Lemon Tahini Dressing. It is a long time favorite at Lose Weight By Eating, and it’s just divine on this meal prep lunch! Plus it’s vegan and gluten-free!
As always, I supplied you with a nutrition label in the next section should you need it.
The BEST Vegan Meal Prep Lunches
Equipment
- Meal prep containers
Ingredients
- 1 large sweet potato
- Olive oil spray
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅔ cup quinoa
- 1 ⅓ cup water
- 3 cups halved cherry tomatoes or chopped tomatoes
- 3 cups arugula
- 1 avocado sliced
Lemon Tahini Dressing:
- 1 tablespoon tahini
- 2 tablespoons water
- ½ lemon juiced
- 1 garlic clove minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
Make the Sweet Potatoes:
- Preheat the oven to 450 degrees and line a rimmed baking sheet with parchment paper.
- Peel the sweet potatoes and cut into 1 inch cubes.
- Add the sweet potatoes to the prepared baking sheet, spray with olive oil and sprinkle with salt and pepper.
- Bake for 15 minutes, toss or flip and cook for an additional 10-15 minutes until tender.
- Remove from the oven and cool before adding to meal prep containers
Make the Meal Prep Quinoa:
- Rinse the quinoa in cold water.
- Add the quinoa and water to a small pan, cover and bring to a light boil over medium heat.
- Reduce the heat to low and cook until all the water is absorbed.
- Remove from heat and set aside to cool.
Make the Lemon Tahini Dressing:
- In a medium bowl (or small jar) combine the Lemon Tahini Dressing ingredients. Mix well (or cover and shake if using a jar).
Put Meal Prep Lunches Together:
- Lay your meal prep containers out in a line.
- Divide the quinoa into each container.
- Divide the sweet potatoes, tomatoes, arugula and avocado between the containers.
- Top each with 1/3 of the dressing.
- Store in the fridge for up to 5 days. This meal prep recipe is great cold!
Nutrition in Vegan Meal Prep Lunches
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