Vegetarian Meal-Prep recipe is one of the best ways to pack your body with good, wholesome ingredients and feel satisfied.
As you may notice, one thing that really helps me stick to eating well is meal prep. For sure, it’s easier to eat better when you meal-prep. And since I’ve been posting lots of meal-prep recipes here, I hope you all enjoy them as much as I do.
This Vegetarian Meal-Prep recipe is great because you can’t go wrong with roasted vegetables, right? They’re absolutely tasty with good seasonings and your favourite type of oil, such as olive oil, avocado oil, or coconut oil. This meal prep is also gluten-free and dairy-free.
Also, they’re so quick to make and really great this time of year (winter) when you just want to use your oven and roast everything you can.
If you’ve got leftovers, you can even put them in! I made this Sheet Pan Shrimp Boil Recipe recently and added some leftover corn to the meal prep bowl too!
Prep work:
- Preheat your oven to 425°F.
- Rinse all veggies and pat them dry with a clean kitchen towel.
- Peel and cube your sweet potato. Remove kale stems and chop into bite-sized pieces. Cut cauliflower into florets and halve green beans.
Roast vegetables:
- Line a large baking sheet with parchment paper for easy cleanup, then arrange all prepared veggies (except for green beans) on the sheet. Avoid overcrowding as this can prevent browning.
- Drizzle vegetables with olive oil, salt, black pepper, turmeric, and garlic powder. Toss until all veggies are well-coated in spices.
- Roast for 15-20 minutes, stir in green beans, and roast 10 minutes longer.
Hard-boil eggs:
- While your vegetables are roasting, get to multi-tasking and make your hard-boiled eggs!
Assemble bowls:
- Remove veggies from the oven and let them cool.
- Portion into 4 containers and top each with a hard-boiled egg. And there you have it, easy vegetarian lunches prepped in advance!
It’s so easy, and here are the steps to make them. You can also check out my How to Hard Boiled Eggs for tips and notes! You can also make Instant Pot Hard Boiled Egg instead.
- Place the eggs in a pot and cover them with cold water.
- Bring to a boil over medium-high heat.
- Cover the pot and remove from the heat.
- Set aside for about 10 minutes. Drain, cool in ice water, and peel.
Got extra eggs? Try my Easy Egg Salad Recipe or my Kale Salad with Crispy Sweet Potato!
I love soft-boiled eggs and follow the instructions below to make them:
- Place the eggs in a pot and cover them with water.
- Bring water to a boil.
- Cover the pot and again remove the pot from the heat and set aside.
- If you like a runny yolk, five minutes is the perfect time for you. But if you like a firmly set yolk, seven minutes is the time you need to wait.
- Then, drain, cool in ice water, and peel. Enjoy!
Recipe Tips
- Buy pre-chopped veggies to save time in the kitchen.
- Top your roasted veggies bowls with your favourite sauces such homemade mayo and green sauce.
- Add the vegetables in a single layer to the baking sheet to avoid they become mash.
- Toss the cut vegetables with olive oil, but make sure the pieces are coated on all sides to avoid the veggies to get dry.
- Cut them into roughly the same size. This way all of the veggies will cook at the same time.
- You can also add other type of veggies you like such as tomatoes, potatoes, onion, red onions, butternut squash, bell peppers and so on. Whatever you have on hand.
- If you want to make it vegan just replace eggs for tofu, chickpeas, quinoa or black beans.
- This healthy meal prep recipe is great with side dishes like brown rice, wraps, zucchini noodles, soups or chickpea salad. This easy meal prep goes really well with delicious whole grains too.
Vegetarian Meal Prep Recipe
Video
Ingredients
- 1 medium sweet potato peeled and chopped
- 5 cups kale chopped
- 1 head of cauliflower cut into florets
- 2 cups green beans chopped
- 1-2 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- Salt and black pepper to taste
- 4 boiled eggs — cut into half
Instructions
- Preheat the oven to 425ºF degrees.
- Line a baking sheet with parchment paper. Arrange your vegetables (except green beans) in a single layer on the prepared baking sheet. Toss with olive oil, garlic powder, turmeric, salt and pepper.
- Roast for 15-20 minutes. Then, remove from the oven, add the green beans, return the baking sheet to the oven and roast for 10 minutes or until all the veggies are tender.
- Divide roasted veggies between four 22 or 24oz meal prep containers and add the eggs on top. Store in the fridge for up to 4 days. Enjoy!
Notes
- If you use frozen vegetables, do not thaw them and roast them from frozen. They will need additional time.
- Do not overcrowd the baking sheet. Use two if necessary. This helps them roast better as they’ll steam if they are too close to each other.
- You can save yourself preparation time by buying pre-cut vegetables.
- To store: Store the roasted veggies meal prep in airtight containers in the fridge for up to 4 days
- To reheat: Reheat the meal prep in the microwave or oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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