Meal prepping is a fantastic way to save time and ensure you have healthy meals ready to go throughout the week. Here are three diverse and easy vegetarian dinner recipes that are perfect for meal prep. Each recipe is designed to be simple, nutritious, and delicious!
This colorful dish is not only visually appealing but also packed with protein and fiber. Stuffed peppers are a great option for meal prep as they store well and can be easily reheated.
Start by cooking 1 cup of quinoa according to package instructions. In a large bowl, mix the cooked quinoa with 1 can of drained and rinsed black beans, 1 cup of corn, 1 diced tomato, and 1 teaspoon of cumin. Cut the tops off 4 bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture and place them in a baking dish. Drizzle with olive oil and bake at 375°F (190°C) for about 30 minutes or until the peppers are tender.
These stuffed peppers can be stored in the fridge for up to 4 days. You can also freeze them for up to 3 months. For extra flavor, top with avocado or a sprinkle of cheese before serving!
A warming and hearty dish that’s perfect for those cooler evenings, this chickpea and spinach curry is full of flavor and incredibly easy to make.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and sauté until translucent. Stir in 2 cloves of minced garlic and 1 tablespoon of grated ginger. Add 1 can of diced tomatoes, 1 can of drained and rinsed chickpeas, and 1 teaspoon of curry powder. Let it simmer for 10 minutes. Finally, stir in 2 cups of fresh spinach until wilted.
Serve this curry over cooked brown rice or quinoa. It stores well in the fridge for up to 5 days and can be frozen for up to 2 months. If you want to change it up, try adding coconut milk for a creamier texture or toss in some diced sweet potatoes for added nutrition!
This versatile dish is a fantastic way to use up any leftover vegetables you may have. Stir-frying is quick and allows you to customize your meal easily.
Start by pressing and cubing 14 ounces of firm tofu. In a large pan or wok, heat 2 tablespoons of sesame oil over medium-high heat. Add the tofu and cook until golden brown, about 5-7 minutes. Remove the tofu from the pan and set aside. In the same pan, add a mix of your favorite vegetables (like bell peppers, broccoli, and snap peas) and stir-fry for about 5 minutes. Add the tofu back in along with 2 tablespoons of soy sauce and 1 tablespoon of sesame seeds. Stir well and cook for another 2 minutes.
This stir-fry can be served over rice or noodles and stores well in the fridge for up to 4 days. For a spicy kick, add some red pepper flakes or toss in a splash of sriracha. You can also swap in different proteins like tempeh or edamame!
These examples of easy vegetarian dinner recipes for meal prep are sure to keep your weeknight dinners healthy, satisfying, and stress-free. Happy cooking!