15 High Protein Vegetarian Meal Prep Recipes You’ll Love

If you’re looking to pack a punch of protein while keeping things green, these vegetarian high-protein meal prep recipes are just what you need. Perfect for busy schedules, each recipe is designed to be simple, nutritious, and tasty—making it easy to stay on track with your health goals without sacrificing flavor or variety. Let’s get cooking!

Cottage Cheese and Fruit Bowls

Cottage cheese and fruit bowls are a fantastic way to enjoy a high-protein meal. This dish is not only nutritious but also colorful and appealing. The creamy texture of cottage cheese pairs perfectly with the sweetness of fresh fruits.

In the image, you can see a delightful bowl filled with cottage cheese topped with vibrant fruits like blueberries, raspberries, and chunks of cantaloupe. The addition of peanuts adds a nice crunch, making each bite satisfying. This combination is great for breakfast, a snack, or even a light lunch.

Making these bowls is super easy. Just grab your favorite fruits, some cottage cheese, and any nuts or seeds you like. It’s a simple yet fulfilling option for meal prep.

Ingredients

• 2 cups cottage cheese
• 1 cup blueberries
• 1 cup raspberries
• 1 cup cantaloupe, diced
• 1/2 cup peanuts or your favorite nuts
• Fresh mint leaves for garnish

Instructions

1. In a bowl, add the cottage cheese as the base.
2. Top with blueberries, raspberries, and diced cantaloupe.
3. Sprinkle peanuts over the top for added crunch.
4. Garnish with fresh mint leaves.
5. Enjoy immediately or store in the fridge for a quick meal later!

Greek Yogurt and Berry Parfait

The Greek Yogurt and Berry Parfait is a delightful treat that combines creamy yogurt with fresh berries and crunchy granola. This colorful dish not only looks appealing but is also packed with protein, making it a great choice for meal prep. The layers of yogurt, berries, and granola create a perfect balance of flavors and textures.

To make this parfait, start with a glass or bowl. Layer Greek yogurt at the bottom, followed by a mix of your favorite berries like strawberries, blueberries, and blackberries. Add a sprinkle of granola for crunch. Repeat the layers until you reach the top. This dish is not only nutritious but also very satisfying.

It’s perfect for breakfast, a snack, or even dessert. You can prepare several servings in advance, making it easy to grab and go during busy mornings. Enjoy this healthy and delicious parfait any time of the day!

Ingredients

• 2 cups Greek yogurt
• 1 cup mixed berries (strawberries, blueberries, blackberries)
• 1/2 cup granola
• 1 tablespoon honey (optional)

Instructions

1. In a glass or bowl, add a layer of Greek yogurt at the bottom.
2. Add a layer of mixed berries on top of the yogurt.
3. Sprinkle a layer of granola over the berries.
4. Repeat the layers until the glass is full, finishing with berries on top.
5. Drizzle honey over the top if desired.
6. Serve immediately or cover and refrigerate for later.

Black Bean and Brown Rice Burrito Bowls

These Black Bean and Brown Rice Burrito Bowls are a fantastic option for meal prep. They are packed with protein and flavor, making them a satisfying choice for lunch or dinner. The combination of black beans and brown rice creates a hearty base that is both nutritious and filling.

The vibrant toppings, including fresh tomatoes, creamy avocado, and cilantro, add a burst of color and freshness. This dish is easy to customize, so you can add your favorite ingredients or adjust the spice level to your liking.

Meal prepping these bowls is simple. Just prepare a big batch and store them in individual containers for the week ahead. They are perfect for busy days when you need a quick and healthy meal.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Cook the Rice: In a medium pot, bring the vegetable broth to a boil. Add the brown rice, reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender.
2. Prepare the Beans: In a separate pan, heat the black beans over medium heat. Stir in cumin, chili powder, salt, and pepper. Cook until heated through.
3. Assemble the Bowls: Divide the cooked rice into bowls. Top with black beans, diced tomatoes, avocado slices, and chopped cilantro.
4. Store: If meal prepping, let the bowls cool before covering and refrigerating. They can be stored for up to 5 days.

Chickpea and Quinoa Salad

This Chickpea and Quinoa Salad is a colorful and nutritious dish that’s perfect for meal prep. The combination of chickpeas and quinoa provides a solid protein boost, making it a great vegetarian option. The vibrant colors from the cherry tomatoes and fresh herbs make it visually appealing and appetizing.

The salad is not only packed with protein but also rich in fiber, vitamins, and minerals. It’s a fantastic choice for lunch or dinner, and it keeps well in the fridge, so you can enjoy it throughout the week. Plus, it’s super easy to make!

To prepare this salad, you’ll need some basic ingredients. Start with cooked quinoa and canned chickpeas, then add in chopped cherry tomatoes, diced bell peppers, and fresh herbs like parsley and mint. A squeeze of lemon juice adds a refreshing zing to the dish.

Ingredients

• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa and chickpeas.
2. Add the cherry tomatoes, bell pepper, red onion, parsley, and mint to the bowl.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Lentil and Sweet Potato Stew

This Lentil and Sweet Potato Stew is a warm and hearty dish that’s perfect for meal prep. It’s packed with protein from the lentils and has a delightful sweetness from the sweet potatoes. The vibrant colors and rich flavors make it a feast for the eyes and the palate.

In the image, you can see a pot filled with a delicious stew, featuring chunks of sweet potato and lentils swimming in a savory broth. Fresh herbs add a pop of color, making it look even more inviting. This stew is not only nutritious but also easy to make, making it a great addition to your weekly meal prep.

Let’s get into the ingredients and steps to whip up this tasty dish!

Ingredients

• 1 cup dried lentils (green or brown)
• 1 large sweet potato, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Prepare the Base: In a large pot, heat a splash of oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
2. Add Ingredients: Stir in the diced sweet potato, lentils, diced tomatoes, vegetable broth, cumin, and smoked paprika. Season with salt and pepper.
3. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-35 minutes, or until the lentils and sweet potatoes are tender.
4. Adjust Seasoning: Taste and adjust seasoning if necessary. If you like a thicker stew, let it simmer uncovered for a few more minutes.
5. Serve: Ladle the stew into bowls and garnish with fresh cilantro. Enjoy it warm!

Tofu Stir-Fry with Broccoli and Bell Peppers

This Tofu Stir-Fry is a colorful and nutritious dish that packs a protein punch. The vibrant green broccoli and bright red bell peppers create a feast for the eyes, while the tofu adds a hearty texture. This meal is perfect for meal prep, as it stores well and tastes great reheated.

To make this dish, you’ll want to start with firm tofu, which holds its shape well during cooking. The broccoli provides a nice crunch, and the bell peppers add sweetness. Together, they create a balanced meal that’s both satisfying and healthy.

Here’s how to whip up this delicious stir-fry:

Ingredients

• 1 block firm tofu, drained and cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon cornstarch
• Salt and pepper to taste
• Cooked rice or quinoa for serving

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture. Cut it into cubes and toss with cornstarch, salt, and pepper.
2. Stir-Fry the Tofu: Heat sesame oil in a large pan over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove and set aside.
3. Cook the Vegetables: In the same pan, add garlic and ginger. Sauté for about 30 seconds, then add broccoli and bell peppers. Stir-fry until the vegetables are tender-crisp.
4. Combine: Return the tofu to the pan and pour in the soy sauce. Stir everything together and cook for another 2-3 minutes.
5. Serve: Serve hot over cooked rice or quinoa. Enjoy your healthy and protein-rich meal!

Quinoa Stuffed Bell Peppers

Quinoa stuffed bell peppers are a colorful and nutritious option for meal prep. These vibrant peppers are filled with a hearty mixture of quinoa, black beans, and spices, making them a great source of protein. The combination of flavors and textures makes each bite satisfying and delicious.

To make these stuffed peppers, start by cooking the quinoa according to package instructions. While it cooks, prepare your bell peppers by cutting the tops off and removing the seeds. In a bowl, mix the cooked quinoa with black beans, diced tomatoes, corn, and your favorite spices. Spoon this mixture into the hollowed-out peppers and top with shredded cheese.

These stuffed peppers can be baked until the peppers are tender and the cheese is melted. They make for a perfect meal prep option, as they can be stored in the fridge and reheated throughout the week. Enjoy them as a main dish or a side!

Ingredients

• 4 bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 can diced tomatoes (with juice)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook quinoa in vegetable broth or water according to package instructions.
3. While quinoa cooks, prepare the bell peppers by cutting off the tops and removing the seeds.
4. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
5. Spoon the quinoa mixture into each bell pepper, packing it down gently.
6. If using, top each pepper with shredded cheese.
7. Place the stuffed peppers in a baking dish and cover with foil.
8. Bake for 25-30 minutes, or until the peppers are tender.
9. Remove the foil and bake for an additional 5-10 minutes to melt the cheese.
10. Let cool slightly before serving. Enjoy your healthy meal prep!

Edamame and Spinach Pesto Pasta

Edamame and spinach pesto pasta is a delightful dish that packs a punch of flavor and nutrition. The vibrant green pesto, made from fresh spinach and protein-rich edamame, coats the pasta beautifully. This meal is not only visually appealing but also a fantastic way to enjoy a vegetarian high-protein option.

The combination of ingredients creates a light yet satisfying meal. The pine nuts add a nice crunch, while the basil brings a fresh aroma. This dish is perfect for meal prep, as it stores well and can be enjoyed throughout the week.

To make this dish, you’ll need some simple ingredients that are easy to find. The steps are straightforward, making it a great choice for both novice and experienced cooks.

Ingredients

• 8 oz pasta of your choice
• 1 cup shelled edamame
• 2 cups fresh spinach
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Prepare the Pesto: In a food processor, combine spinach, edamame, pine nuts, Parmesan, and garlic. Pulse until finely chopped. With the processor running, slowly add olive oil until smooth. Season with salt and pepper.
3. Combine: In the pot with the drained pasta, add the pesto. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
4. Serve: Plate the pasta and garnish with extra pine nuts and fresh basil if desired. Enjoy your delicious and nutritious meal!