There’s something comforting about having your meals ready to go, especially when the week feels like it’s moving at lightning speed. I remember one Monday afternoon, the usual drag starting to settle in, when I opened my fridge to a colorful lineup of prepared meals. The roasted vegetables smelled warm and inviting, the quinoa was fluffy and inviting, and the creamy avocado dressing promised a touch of freshness with every bite.
As I sat down, the crunch of roasted bell peppers mixed with the earthy aroma of cumin and smoked paprika filled the air. The creaminess of the avocado dressing tied everything together perfectly, making each forkful feel like a small celebration. It wasn’t just lunch; it was a moment of calm and nourishment, a reminder that taking care of myself could be simple—and delicious.
- Bright, roasted vegetables bring satisfying textures and flavors to every meal.
- Quinoa and black beans provide a hearty, protein-packed base that keeps you full.
- The creamy avocado dressing adds a fresh, tangy twist without overwhelming the dish.
- Easy to prepare and store, perfect for busy weekdays.
- Balanced nutrition that feels indulgent but is completely wholesome.
And if you’re worried about freshness, especially with avocado-based dressings, packing that separately keeps every bite vibrant and creamy when you’re ready to eat. No wilted greens or dull flavors here.
PrintVegetarian Meal Prep for the Week
A balanced and flavorful vegetarian meal prep plan perfect for the week. This recipe includes a quinoa and black bean salad, roasted vegetable medley, and a creamy avocado dressing, providing nutritious and delicious meals that are easy to store and enjoy throughout the week.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 60 minutes
- Yield: 4
Ingredients
1 cup quinoa, rinsed
2 cups water
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium zucchini, diced
1 medium red onion, diced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt, to taste
Freshly ground black pepper, to taste
1 ripe avocado
2 tablespoons plain Greek yogurt
1 tablespoon fresh lime juice
1 clove garlic, minced
2 tablespoons fresh cilantro, chopped
1/4 teaspoon salt
Instructions
Preheat the oven to 425°F (220°C).
In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed.
Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.
While the quinoa cooks, place the diced red bell pepper, yellow bell pepper, zucchini, and red onion on a baking sheet.
Drizzle the vegetables with 1 tablespoon olive oil, sprinkle with ground cumin, smoked paprika, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
In a large mixing bowl, combine the cooked quinoa, roasted vegetables, and black beans. Mix well.
To prepare the avocado dressing, scoop the avocado flesh into a small bowl.
Add the plain Greek yogurt, fresh lime juice, minced garlic, chopped cilantro, and 1/4 teaspoon salt.
Mash and mix until smooth and creamy.
Divide the quinoa and vegetable mixture evenly into four meal prep containers.
Drizzle or pack the avocado dressing separately to add just before eating to maintain freshness.
Store the meal prep containers in the refrigerator for up to 5 days.
FAQ
Can I substitute the quinoa?
Absolutely. Brown rice or couscous can work well if you prefer, though quinoa offers a unique texture and protein boost.
How long will this meal prep stay fresh?
When stored properly in airtight containers, it stays great for up to five days. Just keep the avocado dressing separate until serving.
Is this meal prep suitable for freezing?
While the quinoa and roasted vegetables freeze well, the avocado dressing doesn’t. It’s best made fresh or stored refrigerated for the week.
Ready to make your weekdays easier and tastier? Save this recipe and enjoy a week of lunches that feel like a little treat every day.