13 Delicious Vegetarian Dinner Meal Prep Ideas for the Week

Meal prepping for vegetarian dinners is a simple way to save time and keep your weeknight meals healthy and delicious. With a little planning, you can whip up a variety of satisfying dishes that pack in tons of flavor and nutrients. Let’s look at some easy-to-follow tips and ideas to make your week a breeze!

Spicy Lentil and Sweet Potato Stew

This Spicy Lentil and Sweet Potato Stew is a warm and comforting dish, perfect for any vegetarian dinner. The vibrant colors of the sweet potatoes and lentils create a beautiful presentation. The rich, hearty texture of the stew makes it filling, while the spices add a nice kick. It’s a great option for meal prep, as it stores well and tastes even better the next day.

The ingredients are simple and wholesome. You’ll find lentils, sweet potatoes, and a mix of spices that come together to create a delightful flavor profile. This dish is not only delicious but also packed with nutrients, making it a healthy choice for dinner.

To make this stew, you’ll start by sautéing onions and garlic, then add the sweet potatoes and lentils. After that, let everything simmer until the lentils are tender. Serve it hot, garnished with fresh herbs for an extra touch. This stew is perfect on its own or served with crusty bread.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a colorful and nutritious option for dinner meal prep. It combines fresh ingredients that are both tasty and satisfying. The vibrant colors of cherry tomatoes, crisp cucumbers, and creamy feta cheese make this salad visually appealing.

Chickpeas are the star of this dish. They are packed with protein and fiber, making them a great choice for a vegetarian meal. The salad is easy to prepare and can be stored in the fridge for a few days, making it perfect for meal prep.

To make this salad, start by rinsing and draining a can of chickpeas. Then, chop up some cucumbers and halved cherry tomatoes. Crumble feta cheese on top for that creamy texture. A sprinkle of fresh herbs like basil or parsley adds a nice touch.

For the dressing, a simple mix of olive oil, lemon juice, salt, and pepper works wonders. Toss everything together, and you have a delicious salad ready to go!

Ingredients

• 1 can chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh basil or parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, and feta cheese.
2. Add the chopped herbs to the bowl.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or store in the fridge for later.

Creamy Spinach and Mushroom Pasta

This creamy spinach and mushroom pasta is a delightful vegetarian dish that brings comfort and flavor to your dinner table. The combination of tender pasta, fresh spinach, and earthy mushrooms creates a satisfying meal that’s both simple and delicious.

The pasta is cooked to perfection and tossed with sautéed mushrooms and vibrant spinach. A rich, creamy sauce binds everything together, making each bite a treat. This dish is not only easy to prepare but also perfect for meal prep. You can make a big batch and enjoy it throughout the week.

For a finishing touch, sprinkle some grated cheese on top for added flavor. This dish pairs well with a side salad or some crusty bread for a complete meal.

Ingredients

• 8 oz spaghetti or your favorite pasta
• 2 cups fresh spinach
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, boil water and cook the pasta according to package instructions. Drain and set aside.
2. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add minced garlic and sliced mushrooms. Cook until mushrooms are tender, about 5 minutes.
3. Add Spinach: Stir in the fresh spinach and cook until wilted, about 2 minutes.
4. Make the Sauce: Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
5. Combine: Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Cook for an additional 2-3 minutes to heat through.
6. Serve: Plate the pasta and top with extra Parmesan cheese if desired. Enjoy your creamy spinach and mushroom pasta!

Roasted Vegetable and Hummus Wraps

Roasted vegetable and hummus wraps are a fantastic choice for a quick and healthy dinner. These wraps are colorful, packed with flavor, and easy to make. The combination of roasted veggies and creamy hummus creates a satisfying meal that’s perfect for any night of the week.

Start by roasting your favorite vegetables. Bell peppers, zucchini, and sweet potatoes work wonderfully. Toss them in olive oil, salt, and pepper, then roast until they’re tender and slightly caramelized. While the veggies are roasting, prepare your hummus. You can use store-bought or make your own with chickpeas, tahini, lemon juice, and garlic.

Once everything is ready, spread a generous layer of hummus on a tortilla, add the roasted vegetables, and sprinkle with fresh herbs like cilantro or parsley. Roll it up tightly, and you have a delicious wrap that’s perfect for meal prep or a quick dinner.

Ingredients

• 2 cups assorted vegetables (bell peppers, zucchini, sweet potatoes)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 large tortillas
• 1 cup hummus
• Fresh herbs (cilantro or parsley)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Chop the vegetables into bite-sized pieces and toss them with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.
4. While the veggies are roasting, prepare the hummus if making from scratch.
5. Once the vegetables are done, let them cool slightly.
6. Spread hummus on each tortilla, add the roasted vegetables, and sprinkle with fresh herbs.
7. Roll the tortillas tightly, slice in half, and enjoy!

Hearty Quinoa and Black Bean Bowls

These Hearty Quinoa and Black Bean Bowls are a perfect vegetarian dinner option. They are filling, nutritious, and packed with flavor. The combination of quinoa and black beans provides a great source of protein, making this dish satisfying and healthy.

The image showcases a beautiful bowl filled with fluffy quinoa, black beans, and vibrant toppings. Fresh avocado slices, diced tomatoes, and cilantro add a pop of color and freshness. This meal is not just a treat for the taste buds; it’s also visually appealing!

Making these bowls is simple. You can prepare them in advance for a quick weeknight dinner or meal prep for the week. Just store the components separately and assemble when you’re ready to eat.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
2. In a large bowl, mix the cooked quinoa, black beans, diced bell pepper, cumin, salt, and pepper.
3. To serve, spoon the quinoa mixture into bowls. Top with avocado slices, cherry tomatoes, and fresh cilantro.
4. Enjoy your hearty quinoa and black bean bowls warm or cold!

Coconut Curry Vegetable Stir-Fry

Coconut curry vegetable stir-fry is a delightful dish that brings together a variety of colorful vegetables, all enveloped in a rich, creamy coconut sauce. The vibrant hues of red bell peppers, green beans, and yellow squash create an inviting plate that’s hard to resist. The steam rising from the pan hints at the warmth and flavor packed into each bite.

This dish is not only visually appealing but also incredibly easy to prepare. It’s perfect for meal prep, allowing you to enjoy healthy, homemade dinners throughout the week. The coconut milk adds a touch of sweetness, while the spices provide a comforting warmth that makes this stir-fry a go-to for any night of the week.

Let’s get cooking! Here’s how to whip up this tasty coconut curry vegetable stir-fry.

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 cup yellow squash, diced
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the red bell pepper and green beans, cooking for about 3-4 minutes until they start to soften.
4. Mix in the yellow squash and continue to cook for another 2-3 minutes.
5. Pour in the coconut milk and sprinkle the curry powder over the vegetables. Stir well to combine.
6. Season with salt and pepper to taste. Let it simmer for about 5-7 minutes, allowing the flavors to meld.
7. Remove from heat and garnish with fresh cilantro before serving.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini noodles, or zoodles, are a fun and healthy twist on traditional pasta. They soak up flavors beautifully, making them perfect for a light dinner. In this dish, they are paired with fresh pesto and vibrant cherry tomatoes, creating a colorful and tasty meal.

The bright green of the pesto contrasts nicely with the red of the cherry tomatoes, making the dish visually appealing. The basil leaves on top add a fresh touch, enhancing the overall look and flavor. This meal is not only easy to prepare but also perfect for meal prep. You can make a big batch and enjoy it throughout the week!

Ingredients

• 4 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1 cup fresh basil leaves
• 1/2 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper.
2. Prepare the Zoodles: Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, a vegetable peeler can work too!
3. Combine: In a large bowl, toss the zucchini noodles with the pesto until well coated. Add the cherry tomatoes and mix gently.
4. Serve: Plate the zoodles and garnish with extra basil leaves and a sprinkle of Parmesan if desired. Enjoy your fresh and healthy meal!

Stuffed Bell Peppers with Rice and Beans

Stuffed bell peppers are a colorful and nutritious dish that makes for a perfect vegetarian dinner. The image shows vibrant bell peppers filled with a delightful mixture of rice and beans. Each pepper is bursting with flavor and looks inviting on the tray.

This meal is not only visually appealing but also packed with protein and fiber, making it a healthy choice. The combination of rice and beans is a classic that provides all the essential amino acids. Plus, the peppers add a nice crunch and sweetness to the dish.

Making stuffed bell peppers is quite simple. You can customize the filling to your liking, adding spices or other vegetables. They are great for meal prep, as you can make a batch and store them for the week. Just reheat and enjoy!

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice
• 1 can black beans, rinsed and drained
• 1 cup corn (frozen or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup diced tomatoes
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
3. In a bowl, mix the cooked rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the rice and bean mixture. If using cheese, sprinkle some on top.
5. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
6. Let them cool slightly before serving. Enjoy your delicious stuffed bell peppers!

Vegetable Fried Rice with Tofu

Vegetable Fried Rice with Tofu is a delightful dish that brings together colorful veggies and protein-packed tofu. This meal is not only tasty but also easy to prepare, making it perfect for a weeknight dinner or meal prep. The vibrant colors of the bell peppers, green onions, and cherry tomatoes make this dish visually appealing and appetizing.

The base of this fried rice is fluffy white rice, which absorbs all the flavors from the vegetables and tofu. The tofu adds a nice texture and protein boost, making it a filling option for vegetarians and anyone looking to enjoy a healthy meal. You can customize this dish by adding your favorite vegetables or adjusting the seasoning to suit your taste.

Let’s get into the ingredients and steps to whip up this delicious Vegetable Fried Rice with Tofu!

Roasted Beet and Goat Cheese Salad

This Roasted Beet and Goat Cheese Salad is a delightful mix of flavors and textures. The vibrant beets add a pop of color, while the creamy goat cheese brings a rich taste that pairs beautifully with the fresh greens. This salad is perfect for a light dinner or as a side dish for meal prep.

To make this salad, start by roasting the beets until they are tender. Once cooled, slice them into rounds and toss them with fresh arugula. Crumbled goat cheese adds a creamy element, and a simple vinaigrette ties everything together. This dish is not only delicious but also packed with nutrients.

Ingredients

• 4 medium-sized beets
• 4 cups arugula
• 1/2 cup goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender.
2. Once the beets are cool enough to handle, peel off the skin and slice them into rounds.
3. In a large bowl, combine the arugula and sliced beets.
4. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle this dressing over the salad.
5. Top the salad with crumbled goat cheese and serve immediately or store in the fridge for meal prep.

Chickpea and Spinach Stuffed Portobello Mushrooms

These Chickpea and Spinach Stuffed Portobello Mushrooms are a delightful vegetarian option for dinner. The large, meaty mushrooms serve as a perfect vessel for a savory filling. Each mushroom cap is generously filled with a mixture of chickpeas and fresh spinach, creating a dish that is both hearty and nutritious.

The vibrant colors of the chickpeas and spinach pop against the rich brown of the mushrooms, making this meal not just tasty but visually appealing too. This dish is great for meal prep, as it can be made ahead of time and reheated for a quick dinner during the week.

To make these stuffed mushrooms, you’ll need a few simple ingredients. The chickpeas add protein and fiber, while the spinach brings in vitamins and minerals. Together, they create a satisfying filling that pairs beautifully with the earthy flavor of the portobello mushrooms.

Ingredients

• 4 large portobello mushrooms
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Remove the stems from the portobello mushrooms and gently scrape out the gills with a spoon.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
4. Add the chopped spinach and cook until wilted, about 2-3 minutes.
5. In a bowl, combine the chickpeas, sautéed spinach, smoked paprika, salt, and pepper. Mash slightly with a fork, leaving some chickpeas whole for texture.
6. Stuff the mixture into each portobello cap, pressing down gently to pack it in.
7. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes until the mushrooms are tender.
8. Garnish with fresh basil leaves before serving.

Savory Cauliflower Tacos with Avocado Sauce

These cauliflower tacos are a delightful twist on a classic favorite. The roasted cauliflower brings a nice texture and flavor, making them a perfect filling for soft tortillas. Topped with a creamy avocado sauce, they are both satisfying and healthy.

To make these tacos, you’ll want to start with fresh cauliflower. Roasting it enhances its natural sweetness and gives it a lovely golden color. The avocado sauce is simple to whip up and adds a refreshing creaminess that pairs beautifully with the spices.

These tacos are not just tasty; they are also colorful and fun to serve. You can add your favorite toppings, like fresh cilantro or a squeeze of lime, to brighten up the dish. Perfect for meal prep, they can be made ahead of time and enjoyed throughout the week.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado
• 1/4 cup Greek yogurt or sour cream
• 1 tablespoon lime juice
• Cilantro for garnish

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the cauliflower florets with olive oil, chili powder, cumin, garlic powder, salt, and pepper until well coated.
3. Spread the cauliflower on the prepared baking sheet in a single layer. Roast for 25-30 minutes, or until golden and tender, stirring halfway through.
4. While the cauliflower is roasting, prepare the avocado sauce. In a blender, combine the avocado, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth.
5. Warm the corn tortillas in a skillet or microwave. Assemble the tacos by placing roasted cauliflower in each tortilla and drizzling with avocado sauce.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

Lentil and Vegetable Shepherd’s Pie

Lentil and Vegetable Shepherd’s Pie is a hearty dish that brings comfort and nutrition to your dinner table. This version swaps meat for lentils, making it a perfect vegetarian option. The base is filled with a mix of lentils and colorful vegetables, topped with creamy mashed potatoes. It’s a great way to enjoy a filling meal without any meat.

The vibrant layers of lentils and vegetables create a beautiful contrast with the fluffy potato topping. You can customize the veggies based on what you have on hand. This dish is not only delicious but also packed with protein and fiber, making it a healthy choice for any night of the week.

Making this dish is simple and fun. You can prepare it ahead of time, making it ideal for meal prep. Just pop it in the oven when you’re ready to eat. Serve it warm, and watch everyone enjoy a comforting slice of this vegetarian delight!

Ingredients

• 1 cup green or brown lentils, rinsed
• 2 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons tomato paste
• 4 cups mashed potatoes (prepared)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the Lentils: In a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain any excess liquid.
2. Sauté the Vegetables: In a large skillet, heat some oil over medium heat. Add onion and garlic, cooking until softened. Add carrots and bell pepper, cooking for another 5 minutes.
3. Combine: Stir in the cooked lentils, tomato paste, thyme, rosemary, salt, and pepper. Mix well and let it cook for a few more minutes.
4. Assemble: Preheat your oven to 400°F (200°C). Spread the lentil mixture in a baking dish. Top with the mashed potatoes, smoothing it out evenly.
5. Bake: Place in the oven and bake for about 25-30 minutes, or until the top is golden brown.
6. Serve: Remove from the oven, let it cool slightly, and garnish with fresh parsley before serving.