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Vegan Meal Prep Back to School Lunch Ideas | www.sweetpotatosoul.com
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Vegan Meal Prep | Back to School Lunch Ideas

These recipes are for 1 meal with 1 serving. Simply double them if you want to make enough for lunch and dinner or make more per person. The base ingredient recipes (above) are for 2 servings so you will not have to double them.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Servings: 1
Author: Jenné Claiborne

Ingredients

MONDAY: Lentil Arugula Salad

  • 2 cups arugula
  • 1/2 cup cooked quinoa
  • 1/2 cup cooked lentils
  • 3/4 cup roasted beets
  • 2-4 tablespoons salad dressing I used a red wine vinaigrette from Trader Joe's

TUESDAY: Tempeh Stir-fry

  • 1 tablespoon grapeseed or coconut oil
  • 1 cup marinated tempeh cubes
  • 1 1/2 cups frozen veggies
  • 1 tablespoon Korean gochujang red pepper paste
  • 1/4-1/2 cups water
  • 3/4 cup cooked brown rice

WEDNESDAY: Harissa Tahini Buddha Bowl

  • 1/2 cup cooked quinoa
  • 1/2 cooked lentils
  • 1 cup or handful raw arugula
  • 3/4 cup roasted sweet potatoes
  • 1 tablespoon spicy harissa
  • 1 tablespoon tahini

THURSDAY: Spinach Curry

  • 1 cup curry simmer sauce
  • 1/2 cup cooked beans
  • 1/2 cup roasted sweet potatoes
  • 1/2 cup roasted beets
  • 1 cup or a large handful of raw spinach
  • 1/2 -3/4 cup cooked brown rice

FRIDAY: Enchiladas

  • 3 corn tortillas warmed in the microwave or on the stove
  • 3/4 cup cooked brown rice
  • 1/2 cup cooked beans
  • 1 cup or a large handful of raw spinach
  • 1 cup enchilada sauce

Instructions

MONDAY: Lentil Arugula Salad

  • Place of the ingredients in a bowl, and toss well. Serve.

TUESDAY: Tempeh Stir-fry

  • Heat the oil in a skillet on medium heat.
  • Add the tempeh cubes, and sauté until they are slightly brown, about 2 minutes.
  • Add the frozen veggies, and continue to sauté until the vegetables are cooked through, about 3 minutes.
  • Add the gochujang and water, and stir well. Be sure that the gochujang dissolves into the water to make a sauce.
  • Season to taste with more gochujang, salt, or soy sauce.
  • Serve over brown rice.

WEDNESDAY: Harissa Tahini Buddha Bowl

  • Place the quinoa, lentils, arugula, and sweet potato in a bowl/container.
  • Top with harissa, and drizzle the tahini over the top.

THURSDAY: Spinach Curry

  • Pour 1 cup of the curry simmer sauce into a skillet or saucepan, and bring it to a simmer.
  • Add the beans, sweet potatoes, beets, and spinach. Cook for about 8 minutes, or until the spinach is tender.
  • Serve over brown rice.

FRIDAY: Enchiladas

  • Fill each warmed corn tortilla with an equal amount of brown rice, beans, and spinach.
  • Roll them tightly and place into a rectangle storage container. Cover with the enchilada sauce.
  • Before serving microwave the enchiladas for 2 minutes to warm the ingredients. Serve hot.