Meal Prep Dinner Ideas

I love making Vegan Buddha Bowls for dinner!

They are one my favorite dishes to make it! You just need to choose different veggies, a grain and/or some tempeh cubes for extra protein!

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Normally I have 6 lb total of raw different veggies for 6 servings and I love roasting them for dinner. They are easy to make it and taste delicious.

Perfect for meal prep! You just need to heat up the next day. To do that, I throw the veggies in the oven and broil for a couple minutes, this way they come out crispy again.

For the veggies I add avocado oil (better for high heat) 🥑 and season with salt, pepper, cayenne, garlic powder, onion powder, paprika or for the squash I like adding curry powder, cinnamon, salt and pepper. It tastes delicious!
Normally I roast them between 30 to 40min at 425F, but it depends what kind of veggie it is.

For Brussels Sprouts, for example, I put them into a bowl and mix it with 1 Tbsp avocado oil, cayenne, garlic and onion powder, mushroom seasoning blend from Trader Joe’s, black pepper and salt for taste. 😋 I roast them on 425F oven for about 30 min or until they get crisp on the outside.

For the tempeh, I like to cut it into cubes and soak them in coconut aminos and a bit of liquid smoke for bacon flavor. 😉 Then, I add them to a pan with some olive oil and cook for about 5min, rotating them to not burn.
When my veggies and tempeh are ready I add some cooked grains.

This bowl I roasted butternut squash, Brussels Sprouts, onions, colorful carrots, and a whole head of garlic! For the grain, I used black wild rice and topped with fresh cilantro, and a tablespoon of my Homemade Vegan Habanero Mayo! Recipe for this mayo you’ll find in my condiments/salad dressing posts. 🥰🌶

Buddha bowl with spinach, roasted sweet and purple potatoes, mushrooms, red cabbage and avocados 🥑🍠🍃🥙

Warm Buddha bowl with quinoa, kale, roasted potatoes, sweet and purple potatoes, smoked baked mushrooms and topped with parsley, pumpkin seeds, avocado, and miso tahini dressing.

Roasted Brussels Sprouts, onions, roasted squash, roasted potatoes, and buckwheat groats on a bed of spinach. 🌱

This one has quinoa, beans, roasted carrots, roasted yucca (very popular in Brasil and they taste amazing), and some kale! I also added some tahini miso dressing on top.

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