Vegan Meal Prep Ideas

Meal prepping is something I swear by, especially during busy times.

I love preparing different meals on the same day, doing clean up once and having enough dinners for the whole week. It is such a treat to open the fridge and choose whichever meal I want.

Here are some ideas to get you inspired!

roasted sweet potatoes and onions, garlicky kale, millet and black bean bowl

This bowl has a ton of nutrients and is super yummy. Everybody around me LOVES these roasted sweet potatoes and it really is the highlight of this bowl.

Ingredients :

Roasted Sweet Potatoes and Onions:

• 2 big or 3 medium sweet potatoes

• 1 onion

• Olive oil

• Garlic powder

• Onion powder

• Smoked paprika

• Cumin

• Salt and pepper

• Maple syrup

Garlicky Kale:

• 3 cloves garlic

• 2 cups of kale

• 1 tbsp garlic powder

• 1 tbsp lemon juice

• Coconut oil

• Salt

Black Beans

Cooked Millet

Instructions :

1. Preheat your oven to 400 degrees F.

2. Slice the onion and chop the sweet potatoes in medium cubes. Place them on a baking sheet.

3. Drizzle with olive oil to make sure everything is well covered. I usually don’t measure this part and just look at how everything is moisturized.

4. Add the spices, maple syrup and mix.

5. Place in the oven and let roast for 35-40 min, stirring once half-way. The sweet potatoes should be very soft and caramelized on the outside.

6. While the sweet potatoes are in the oven, cook your millet, rinse the black beans and prepare the kale.

7. For the kale, heat up a pan with a little bit of coconut oil.

8. Chop the kale and mince the garlic.

9. Place both in the pan and keep stirring.

10. Add a little bit of salt and let cook for about 5 min while stirring occasionally.

11. Add the garlic powder and lemon juice.

12. You can now assemble everything in a container and enjoy!

Chinese cabbage, bbq tempeh, millet, roasted mushrooms and onions, moroccan carrots and grilled pineapple bowl

This bowl is exotic, nutritious and really delicious.

ingredients :

• 1 head Chinese cabbage

• 1 pack tempeh

• 2 tbsp maple syrup

• 1 tbsp smoked paprika

• 2 tbsp soy sauce

• Cooked millet

• 2 cups mushrooms

• 1/2 onion

• Olive oil

• 5 carrots

• 1/2 tsp of each: cinnamon, cumin, paprika, garlic powder

• 1/4 pineapple

Instructions :

1. Preheat your oven to 375 degrees F.

2. Slice the carrots and the onion. Place on a baking sheet with some olive oil and the spices (cinnamon, cumin, paprika and garlic powder). Bake in the oven for 30-35 min.

3. Cook some millet or use some of the millet you cooked for the sweet potato bowl.

4. Cut the tempeh in slices and heat up a pan with a bit of olive oil.

5. Place the tempeh in the pan and cook until the sides are golden brown. Put the maple syrup, soy sauce and smoked paprika and stir. Let caramelize and save for later.

6. Slice the mushrooms, place in hot pan and add a little bit of salt. Cook for 5-6 min.

7. Slice the pineapple and grill on your stove top or grill until the sugars start to caramelize a bit.

8. Assemble everything in a meal prep container and enjoy!