Go Back
–+ servings
Assembled high-protein vegetarian meal prep bowl

High-Protein Vegetarian Meal Prep

sam
This cozy and colorful high-protein vegetarian meal prep is perfect for fall, featuring roasted chickpeas, hearty root vegetables, and fluffy quinoa topped with a creamy tahini dressing. It's naturally gluten-free, dairy-free, and perfect for make-ahead lunches or quick dinners throughout the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Meal Prep
Cuisine Gluten Free, Vegetarian
Servings 4 servings
Calories 450 kcal

Equipment

  • baking sheet
  • medium pot
  • mixing bowl

Ingredients
  

Base Ingredients

  • 1 cup dry quinoa rinsed
  • 2 cups water or low-sodium vegetable broth
  • 2 medium sweet potatoes peeled and cubed
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 zucchini sliced
  • 1 red bell pepper chopped
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Tahini-Lemon Dressing

  • 3 tbsp tahini
  • 1 lemon juiced
  • 1 clove garlic grated
  • 2-3 tbsp warm water to thin
  • Salt to taste

Optional Toppings

  • chopped parsley, pumpkin seeds, or gluten-free yogurt optional for garnish or creaminess

Instructions
 

  • In a medium pot, combine rinsed quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until fluffy. Let rest for 5 minutes, then fluff with a fork.
  • Preheat oven to 400°F (200°C). On a large baking sheet, toss sweet potatoes, zucchini, bell pepper, and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread evenly and roast for 25–30 minutes, flipping once halfway through.
  • In a small bowl, whisk together tahini, lemon juice, grated garlic, and a pinch of salt. Slowly add warm water until smooth and pourable.
  • Divide cooked quinoa evenly into 4–5 containers. Top with roasted veggies and chickpeas. Drizzle with tahini sauce just before eating, or store dressing separately if preferred.

Notes

Make it your own by rotating seasonal vegetables, switching up the dressing, or adding toppings like nuts, seeds, avocado, or crumbled feta. Store in airtight containers in the fridge for up to 4 days. For best results, store dressing separately and reheat with a splash of water or dressing.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 16gFat: 18gSaturated Fat: 2gSodium: 250mgPotassium: 700mgFiber: 9gSugar: 6gVitamin A: 9500IUVitamin C: 45mgCalcium: 80mgIron: 5mg
Keyword dairy-free, Fall, high-protein
Tried this recipe?Let us know how it was!