Hey, I’m Shaym — the plant-powered force behind SoolFood. When I first went vegan, lunch prep was… a mess. Between work, errands, and kid drop-offs, I’d grab random snacks or overpriced salads. I was tired of the chaos. So one Sunday, I finally committed to prepping my weekly lunches. I didn’t expect it to change everything — but it did. Meal prep became my quiet reset, and my lunchboxes? Packed with color, crunch, and satisfaction. That first week, I made a quinoa salad with lemon tahini dressing and roasted chickpeas. By Wednesday, even my non-vegan coworker asked for the recipe.
If you’re looking to simplify your week and eat well, this vegan lunchbox meal prep plan is the move. It’s easy, affordable, and full of flavor — no boring leftovers in sight.
Why Vegan Lunchbox Meal Prep Works
Meal prepping your vegan lunches saves time, cuts down food waste, and keeps you full and focused. With the right mix of plant proteins, whole grains, and vibrant veggies, it’s easy to stay energized through the day.
And don’t worry — this isn’t just salad in a jar (though we love a good jar salad). Today’s lunchbox plan is crammed with color and texture: roasted sweet potatoes, herbed lentils, crisp cucumbers, and a zingy green goddess dressing.
The Recipe: Vegan Lunchbox Bowls
What You’ll Need:
- 1 cup dry green lentils
- 1 large sweet potato, cubed
- 1 cup cooked quinoa or rice
- ½ cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 small avocado
- Optional: pickled red onions, fresh herbs
Green Goddess Dressing:
- ½ cup tahini
- 1 clove garlic
- Juice of 1 lemon
- Handful of parsley + basil
- 1–2 tbsp olive oil
- Salt + pepper to taste
- Water to thin
Instructions:
- Cook lentils until tender (about 20 minutes). Season with a pinch of salt and let cool.
- Roast cubed sweet potatoes with olive oil, paprika, and garlic powder at 400°F for 25 minutes.
- Blend all dressing ingredients until smooth and creamy. Adjust thickness with water.
- In lunch containers, layer quinoa, lentils, roasted sweet potato, cucumber, and tomatoes.
- Add sliced avocado just before eating. Drizzle with green goddess dressing.
This prep makes 3–4 satisfying lunches. The components stay fresh for up to four days in the fridge. Want to mix it up? Try pairing it with these easy vegan snack ideas or toss in high-protein vegetarian swaps like baked tofu or seasoned tempeh.
If you’re prepping for kids too, sneak in a banana chocolate chip cookie as a surprise treat — they’re vegan and lunchbox-friendly!