Description
This healthy vegetarian meal prep is perfect for busy weeks. Packed with nutrients and flavor, these meals are easy to make and store, ensuring you have delicious, wholesome options ready to go.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.
- In a large bowl, combine the cooked quinoa, black beans, corn, bell pepper, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together lime juice, cumin, salt, and pepper. Pour over the quinoa mixture and toss to combine.
- Divide the mixture into meal prep containers. Top each portion with diced avocado just before serving to prevent browning.
- Store in the refrigerator for up to 4 days.
Notes
- Feel free to add other vegetables such as zucchini, spinach, or carrots for extra nutrients.
- For added protein, consider including some grilled tofu or tempeh.
- These meal prep bowls can be served cold or heated in the microwave.
Nutrition
- Serving Size: 1 meal prep bowl
- Calories: 350
- Sugar: 3
- Sodium: 200
- Fat: 10
- Carbohydrates: 58
- Fiber: 12
- Protein: 12
Keywords: healthy vegetarian meal prep, vegetarian meal prep recipes, quinoa meal prep, easy vegetarian meals, meal prep for busy weeks