15 Vegetarian Meal Prep Recipes: Batch Cooking Made Easy

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Vegetarian meal prep doesn’t have to be bland or repetitive. With the right recipes, you can create vibrant, nutrient-packed dishes that are easy to make and store. These vegetarian meal prep recipes bring flavor, variety, and simplicity to your weekly routine.

From hearty stews to fresh salads and high-protein bowls, there’s something here for everyone. Plus, each recipe comes with storage tips to keep your meals fresh and ready to go.

1. Chickpea and Spinach Curry

A hearty, protein-packed curry loaded with chickpeas and spinach in a creamy coconut sauce.

Ingredients:

• 2 cups chickpeas (canned or cooked)
• 3 cups spinach (fresh)
• 1 can coconut milk (13.5 oz)
• 1 onion (diced)
• 2 garlic cloves (minced)
• 1 tsp turmeric
• 1 tsp cumin

Instructions:

1. Sauté onions and garlic until soft. Add turmeric and cumin, stirring for 1 minute.
2. Add chickpeas and pour in coconut milk. Simmer for 10 minutes.
3. Toss in spinach and cook until wilted.

Storage & Meal Prep Tips:

• Fridge: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 3 months in portioned containers.
• Pro Tip: Serve with rice or quinoa and store them separately to prevent sogginess.

Picture This: A bowl of vibrant, golden curry with chickpeas and bright green spinach, garnished with cilantro and served alongside fluffy rice.

2. Sweet Potato and Black Bean Burrito Bowls

A delicious, nutrient-dense burrito bowl featuring roasted sweet potatoes and black beans.

Ingredients:

• 2 large sweet potatoes (diced)
• 1 can black beans (drained and rinsed)
• 1 cup corn (optional)
• 1 tsp smoked paprika
• 1 tbsp olive oil

Instructions:

1. Toss sweet potatoes with olive oil and paprika. Roast at 400°F for 25 minutes.
2. Heat black beans in a skillet with a pinch of salt.
3. Assemble bowls with sweet potatoes, black beans, and corn.

Storage & Meal Prep Tips:

• Fridge: Store components separately for up to 5 days.
• Freezer: Freeze roasted sweet potatoes for up to 3 months.
• Pro Tip: Add avocado after reheating to keep it fresh.

Picture This: A vibrant burrito bowl with golden sweet potatoes, black beans, and corn, garnished with lime wedges and fresh cilantro.

3. Lentil and Vegetable Soup

A comforting, protein-rich lentil soup with seasonal vegetables.

Ingredients:

• 1 cup lentils (dry)
• 4 cups vegetable broth
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 1 onion (diced)
• 1 tsp thyme

Instructions:

1. Sauté onions, carrots, and celery until soft.
2. Add lentils and vegetable broth. Simmer for 30 minutes.
3. Season with thyme and salt to taste.

Storage & Meal Prep Tips:

• Fridge: Store in glass jars for up to 5 days.
• Freezer: Freeze in portions for 3 months.
• Pro Tip: Reheat slowly on the stove for best flavor.

Picture This: A steaming bowl of lentil soup, filled with chunks of carrot and celery, with a side of crusty bread.

4. Roasted Cauliflower and Chickpea Bowls

Crispy roasted cauliflower and chickpeas come together for a simple, satisfying meal.

Ingredients:

• 1 head cauliflower (cut into florets)
• 1 can chickpeas (drained)
• 1 tsp curry powder
• 1 tbsp olive oil

Instructions:

1. Toss cauliflower and chickpeas in olive oil and curry powder. Roast at 425°F for 30 minutes.

Storage & Meal Prep Tips:

• Fridge: Store for up to 4 days.
• Freezer: Avoid freezing (cauliflower softens).
• Pro Tip: Pair with tahini dressing for added flavor.

Picture This: A bowl of golden cauliflower and chickpeas, roasted to crispy perfection, garnished with tahini drizzle.

5. Spinach and Feta Stuffed Peppers

Bell peppers stuffed with a savory blend of spinach and feta.

Ingredients:

• 4 bell peppers (halved)
• 2 cups spinach (chopped)
• 1 cup feta (crumbled)
• 1 tbsp olive oil

Instructions:

1. Sauté spinach in olive oil. Mix with feta.
2. Stuff peppers and bake at 375°F for 20 minutes.

Storage & Meal Prep Tips:

• Fridge: Store in a single layer for up to 4 days.
• Freezer: Wrap individually and freeze for up to 2 months.
• Pro Tip: Reheat in the oven for 10 minutes to retain texture.

Picture This: A baking tray with colorful peppers, their edges slightly charred, and spinach-feta filling spilling over the top.

6. Quinoa and Roasted Veggie Salad

A hearty salad packed with roasted vegetables and fluffy quinoa, perfect for meal prep lunches.

Ingredients:

• 1 cup quinoa (cooked)
• 2 cups mixed vegetables (zucchini, bell peppers, cherry tomatoes)
• 1 tbsp olive oil
• 1 tsp garlic powder

Instructions:

1. Toss vegetables in olive oil and garlic powder. Roast at 400°F for 20 minutes.
2. Mix roasted vegetables with cooked quinoa.

Storage & Meal Prep Tips:

• Fridge: Store for up to 5 days.
• Freezer: Not recommended (vegetables soften too much).
• Pro Tip: Add fresh arugula or spinach just before serving.

Picture This: A bowl of fluffy quinoa mixed with vibrant, roasted vegetables, garnished with a sprinkle of fresh herbs.

7. Baked Tofu and Broccoli Bowls

Crispy baked tofu served with roasted broccoli and a light drizzle of tahini.

Ingredients:

• 1 block firm tofu (cubed)
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 tsp paprika

Instructions:

1. Toss tofu and broccoli with olive oil and paprika. Bake at 425°F for 25 minutes.

Storage & Meal Prep Tips:

• Fridge: Store for up to 4 days.
• Freezer: Freeze tofu (not broccoli) for up to 2 months.
• Pro Tip: Reheat in the oven for crispier texture.

Picture This: Crispy golden tofu cubes resting on bright green roasted broccoli, drizzled with tahini sauce.

8. Vegetable and Chickpea Stew

A cozy, comforting stew made with tender vegetables and hearty chickpeas. This is a favorite for meal prep recipes!

Ingredients:

• 1 can chickpeas (drained)
• 3 cups vegetable broth
• 2 carrots (sliced)
• 2 celery stalks (chopped)
• 1 tsp cumin

Instructions:

1. Sauté carrots and celery until soft.
2. Add chickpeas and broth. Simmer for 25 minutes.
3. Season with cumin and salt.

Storage & Meal Prep Tips:

• Fridge: Store for up to 5 days.
• Freezer: Freeze in portions for up to 3 months.
• Pro Tip: Serve with crusty bread or brown rice.

Picture This: A steaming pot of stew filled with tender chickpeas and colorful vegetables, served in a rustic bowl.

10. Zucchini Noodles with Pesto

Light, refreshing zucchini noodles tossed in a creamy dairy-free pesto.

Ingredients:

• 3 zucchinis (spiralized)
• 1 cup fresh basil
• ¼ cup olive oil
• ¼ cup pine nuts

Instructions:

1. Blend basil, olive oil, and pine nuts to make pesto.
2. Toss zucchini noodles in pesto until coated.

Storage & Meal Prep Tips:

• Fridge: Store for up to 3 days.
• Freezer: Pesto freezes well for 3 months (not zoodles).
• Pro Tip: Keep pesto separate and toss fresh when ready to eat.

Picture This: A bowl of bright green zucchini noodles glistening with fresh pesto, topped with toasted pine nuts.

10. Sweet Potato and Kale Salad

Roasted sweet potatoes tossed with massaged kale and a light lemon vinaigrette.

Ingredients:

• 2 sweet potatoes (diced)
• 4 cups kale (chopped)
• 1 tbsp olive oil
• Juice of 1 lemon

Instructions:

1. Roast sweet potatoes at 400°F for 25 minutes.
2. Massage kale with lemon juice and olive oil.
3. Toss kale with roasted sweet potatoes.

Storage & Meal Prep Tips:

• Fridge: Store for up to 4 days.
• Freezer: Not recommended.
• Pro Tip: Add avocado and sunflower seeds before serving.

Picture This: A vibrant salad with deep orange sweet potatoes and bright green kale, glistening with a light vinaigrette.

11. Curried Lentil and Carrot Burgers

Flavor-packed veggie burgers made with lentils, carrots, and curry spices.

Ingredients:

• 1 cup lentils (cooked)
• 1 cup carrots (grated)
• ½ cup oats
• 1 tsp curry powder

Instructions:

1. Blend lentils, carrots, oats, and curry powder until thick.
2. Form patties and bake at 375°F for 20 minutes.

Storage & Meal Prep Tips:

• Fridge: Store for up to 5 days.
• Freezer: Freeze for up to 3 months.
• Pro Tip: Reheat in a skillet to maintain crispiness.

Picture This: A stack of golden, crisp lentil burgers, served on a plate with fresh greens and a side of hummus.

12. Black Bean and Corn Tacos

Soft tacos filled with seasoned black beans and sweet roasted corn.

Ingredients:

• 1 can black beans (drained)
• 1 cup corn
• 1 tsp cumin
• 1 tsp garlic powder

Instructions:

1. Heat black beans and corn in a skillet with cumin and garlic powder.

Storage & Meal Prep Tips:

• Fridge: Store for up to 4 days.
• Freezer: Freeze black beans (not corn) for 3 months.
• Pro Tip: Warm tortillas fresh when ready to eat.

Picture This: Warm soft tacos overflowing with black beans and golden corn, garnished with cilantro and lime wedges.

13. Eggplant and Tomato Bake

Layers of roasted eggplant and juicy tomatoes baked to perfection.

Ingredients:

• 2 eggplants (sliced)
• 4 tomatoes (sliced)
• 1 tbsp olive oil
• 1 tsp oregano

Instructions:

1. Layer eggplant and tomatoes in a baking dish. Drizzle with olive oil and oregano.
2. Bake at 375°F for 30 minutes.

Storage & Meal Prep Tips:

• Fridge: Store for up to 5 days.
• Freezer: Freeze for up to 2 months.
• Pro Tip: Serve with a side of quinoa or couscous.

Picture This: A casserole dish of tender, layered eggplant and tomatoes with a golden top layer of oregano and olive oil.

14. Spicy Chickpea and Cucumber Salad

A refreshing, protein-packed salad with spiced chickpeas and crisp cucumber.

Ingredients:

• 1 can chickpeas (drained)
• 1 cucumber (diced)
• 1 tsp paprika
• 1 tbsp olive oil

Instructions:

1. Toss chickpeas with paprika and olive oil. Mix with cucumber.

Storage & Meal Prep Tips:

• Fridge: Store for up to 4 days.
• Freezer: Not recommended.
• Pro Tip: Add feta before serving.

Picture This: A bright salad with crispy chickpeas and cool cucumber, served in a white bowl with fresh parsley.

15. Roasted Carrot and Lentil Bowl

A hearty, earthy bowl of roasted carrots and seasoned lentils.

Ingredients:

• 2 cups carrots (sliced)
• 1 cup lentils (cooked)
• 1 tbsp olive oil
• 1 tsp cumin

Instructions:

1. Roast carrots at 400°F for 25 minutes.
2. Mix with lentils and cumin.

Storage & Meal Prep Tips:

• Fridge: Store for up to 5 days.
• Freezer: Freeze lentils only for 3 months.
• Pro Tip: Serve with tahini drizzle.

Picture This: A bowl of roasted carrots and tender lentils with a creamy tahini drizzle over the top.

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