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A variety of colorful containers showcasing organized vegan meal prep dishes

Vibrant Vegan Power Bowls

This recipe provides a complete guide to meal prepping vibrant vegan power bowls, ensuring delicious and nutritious meals throughout your week. It includes diverse plant-based proteins, whole grains, abundant vegetables, and healthy fats.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 bowls
Calories 550 kcal

Equipment

  • Large baking sheet
  • Large pot
  • Skillet
  • Sharp knives
  • Cutting boards
  • Oven
  • Small bowl

Ingredients
  

Diverse Plant-Based Proteins

  • 1 cup cooked lentils
  • 1 cup cooked chickpeas
  • 1 block (14oz) firm tofu pressed and cubed

Whole Grains

  • 2 cups cooked quinoa
  • 2 cups cooked brown rice

An Abundance of Vegetables

  • 1 head broccoli chopped
  • 2 bell peppers any color, sliced
  • 1 sweet potato cubed
  • 1 zucchini sliced
  • 2 cups spinach
  • 1 red onion sliced

Healthy Fats

  • 1 avocado
  • 1/4 cup pumpkin seeds
  • 1/4 cup tahini

Flavor Boosters

  • Olive oil
  • salt
  • black pepper
  • garlic powder
  • onion powder
  • paprika
  • cumin
  • lemon juice
  • maple syrup
  • nutritional yeast
  • dried dill
  • water

Utilities

  • Meal Prep Containers 5-7 airtight, microwave-safe containers

Instructions
 

Plan and Shop

  • Decide to prep for 4-5 days of meals, focusing on versatile components to streamline your week.
  • Create a comprehensive grocery list based on all the ingredients required.
  • Purchase all fresh and pantry items using your detailed grocery list.

Batch Cooking & Prep

  • Preheat your oven to 400°F (200°C) and prepare all vegetables by washing and chopping them as specified.
  • Toss sweet potato with olive oil and seasonings, then roast on a baking sheet; separately, toss broccoli, bell peppers, zucchini, and red onion with olive oil and seasonings, roasting them on the same sheet for 25-30 minutes until tender.
  • Cook quinoa and brown rice in separate pots according to package instructions while the vegetables are roasting.
  • Pat pressed tofu dry, season with olive oil, nutritional yeast, cumin, garlic powder, salt, and pepper, then pan-fry until golden or add to the baking sheet during the last 15-20 minutes of roasting.
  • Rinse and drain both cooked lentils and chickpeas.
  • Whisk together tahini, lemon juice, maple syrup, water, salt, and dried dill in a small bowl to create the dressing.

Portion & Store

  • Once all components are cooked and completely cooled, begin assembling your meal prep bowls.
  • For each container, lay out 1/2 cup of cooked quinoa or brown rice as a base.
  • Top the grains with about 1.5 cups of the roasted vegetables.
  • Add 1/2 cup of your chosen plant-based protein, such as a mix of lentils and chickpeas or cooked tofu.
  • Tuck a handful of fresh spinach into each bowl and keep the tahini dressing separate until serving.
  • Store berries separately for use as snacks or during breakfast meals.
  • Seal all containers tightly to maintain freshness.
  • When ready to eat, drizzle dressing over a prepped bowl, heat if desired, and top with pumpkin seeds and avocado just before serving for best results.

Notes

Meal prepping these power bowls in advance will save significant time during the busy week. Adjust seasonings to your taste. For variety, consider adding different vegetables or legumes in future preps. Always cool all cooked components completely before assembling and storing to prevent condensation and maintain food safety and freshness.