Vegetable Meal Prep

This vegan meal prep recipe pairs roasted vegetables, chickpeas and quinoa with a deliciously creamy turmeric tahini sauce.

If you've visited the site for long, you can see that we've practiced a lot with vegan meal prep recipes! We've got chickpea veggie lunches in so many flavors (Thai, Moroccan, Korean, etc.), but I was craving a Greek version with some creamy tahini! After some experimenting, I heavily seasoned the maple-tahini dressing we've loved on our Greek Chicken Wraps, then picked a good blend of sweet and earthy veggies to balance it all out. It's great with all kinds of grains, but I loved the nutty flavor of quinoa most. This healthy vegetarian meal prep is a tried-and-true favorite you will want on repeat!

These roasted veggie meal prep bowls get a creamy flavor boost from the turmeric tahini sauce.

Adapted from my favorite maple tahini dressing, we've added cumin, coriander, garlic powder and turmeric to boost the flavors and give it a beautiful sunny appearance. Drizzle over the veggies, quinoa and chickpeas for a nutritious, plant-powered meal that will fuel your body all afternoon long.

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Ingredients for This Vegan Meal Prep

• veggies- we are roasting up broccoli, cauliflower and butternut squash, but consider this supremely flexible! Swap them out for brussels sprouts, bell peppers, onions, sweet potatoes, or what you have in the fridge; adjust the cook time as needed.
• chickpeas- to boost the protein, we are adding cooked, canned chickpeas. Consider cooking your own Instant Pot chickpeas (they have so much more flavor than canned!), and you can even roast them up with the veggies for a nice toasty flavor.
• tahini- sesame seed paste which is usually found with the nut butters, or in the international foods aisle of your grocery store.
• quinoa- for a healthy carbohydrate base, we are using quinoa. You may swap for rice, farro, or even cauliflower rice.

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How to make Easy Vegetarian Meal Prep

1. Cook quinoa- Start by cooking up ¾ cup quinoa. Here are three ways you can cook it:

• Stove Top Quinoa
• Instant Pot Quinoa
• Rice Cooker Quinoa

Allow quinoa to cool.

2. Roast veggies- Toss 6 cups of butternut squash cubes, broccoli and cauliflower in olive oil, then arrange on a sheet pan. Sprinkle with salt and pepper. Roast at 425°F for 20-30 minutes, stirring them up halfway through.

Set aside and allow to cool.

3. Make the sauce- In a half pint jar or other small container, shake up the tahini, lemon juice, maple syrup, water, cumin, ground coriander, garlic powder, turmeric and salt. Add water as needed to thin the sauce out.

4. Portion out- Between four meal prep containers, divide up the quinoa, roasted vegetables, and one can of chickpeas, drained. Divide the turmeric tahini sauce between four condiment containers.

5. Store- Refrigerate for up to 4 days. Heat the bowls in the microwave, then scoop the sauce out and toss everything up in it.

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Variations for Vegan Meal Prep

1. Switch vegetables. You could use brussels sprouts, bell peppers, onions, sweet potatoes, or whatever you have in the fridge! Just adjust the cooking time needed, considering what you have.
2. Swap out different grains. Instead of quinoa, use rice, farro, or even cauliflower rice for a low-carb version.
3. Try other flavor choices. You can keep all the veggies the same but switch up the seasonings and sauce for a whole new meal! This peanut sauce or a homemade teriyaki sauce could be tasty alternatives.

How to Store This Vegetarian Meal Prep?

Refrigerate for up to 4 days. Heat the bowls in the microwave, then scoop the sauce out and toss everything up in it. I do not recommend freezing the roasted vegetables as they come out mushy.

Vegan and Vegetarian Meal Prep FAQ's

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More vegan meal prep bowls

• Spicy Tofu Noodle Meal Prep Bowls
• Pineapple BBQ Tofu Meal Prep Bowls
• Portobello Fajita Meal Prep
• Vegan Teriyaki Meal Prep 
• 65 Vegan Meal Prep Recipes