Whether you’re planning breakfast, lunch, or dinner, these meal prep recipes are perfect for your busy spring schedule. Each of these recipes can be made ahead and saved for later in the day or week! Filled with seasonal fruits and vegetables, these meals are healthy and delicious. Recipes like our Rainbow Cereal Bowl with Cashew Tahini Sauce and Egg Salad Lettuce Wraps are must-haves to make this spring.
Bowl of rice with edamame and vegetables
The ingredients for this vegan cereal bowl recipe can be made ahead for an easy lunch for work. The tangy citrus vinaigrette is a refreshing flavor with the sweet caramel of roasted vegetables.
Rainbow Cereal Bowl with Cashew Tahini Sauce
This vibrating bowl is loaded with nutrients to keep you full for hours. Look for precooked lentils in the refrigerated section of the produce aisle.
Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad wraps. Iceberg lettuce is a perfect low carb swap for bread to serve egg salad.
Bowl of chickpea and quinoa grains
It seems that grain bowls have as many variations as there are stars in the sky, and there’s no wrong way to build one! But we prefer to keep things classic and simple with hummus, quinoa, avocado and lots of veggies!
Spinach and Feta Turkey Meatballs with Herbed Quinoa
With a variety of flavors and textures (and a whopping 30 grams of protein!), these meal prep bowls will keep you fueled all afternoon. Turkey Meatballs with Spinach and Feta are adapted from Turkey Burgers with Spinach, Feta & Tzatziki by Hilary Meyer. Look for premade tzatziki near the specialty cheeses and dips at your grocery store, or make your own.
3-ingredient pepper and cheese egg cups
Requiring only three main ingredients – peppers, eggs and shredded cheese – these portable baked eggs are simple to assemble and perfect for meal prep. Store in the fridge for up to 4 days to reheat on demand.
Couscous salad with salmon
This healthy and easy salad is designed to be made with pre-cooked salmon or leftovers. To quickly cook salmon, brush lightly with olive oil, then roast in 450 degree F oven until fish is opaque and firm, 8 to 12 minutes.
Chipotle-Lime Cauliflower Taco Bowls
A bold, smoky marinade elevates roasted cauliflower in this meal prep version of our popular chipotle-lime cauliflower tacos by Carolyn Malcoun. To cut down on prep time for these healthy taco bowls, look for pre-cut cauliflower in the produce aisle. You can also save time by using microwave-safe quinoa pouches (you’ll need an 8-ounce pouch for this recipe) instead of cooking the quinoa.
Make-Ahead Spinach and Black Bean Burritos
These egg, bean and cheese burritos are designed to be made ahead and frozen. They are perfect for busy days and make a satisfying breakfast or lunch.
Scrambled tofu and spinach wraps
Tofu replaces eggs in these healthy vegetarian wraps stuffed with onions, peppers, spinach, feta and lots of fresh herbs. Serve these wraps for a hearty breakfast.
Turkey meatballs and feta lunch box
This easy lunch box is inspired by the flavors of the Mediterranean, including feta, hummus and cucumber. The turkey meatballs are dipped in a creamy homemade yogurt and dill sauce, but ranch dressing would also work well in its place.
Mason Jar Power Salad with Chickpeas and Tuna
This powerhouse salad will keep you fueled for hours, thanks to 26 grams of protein and 8 grams of fiber. Combine dressing and kale, then letting it sit in the pot softens it enough that you don’t need to massage it or cook it to make it tender.
Chicken Satay Bowls with Spicy Peanut Sauce
Chicken satay, native to Indonesia and popular throughout Southeast Asia, is served with crispy savoy coleslaw and creamy peanut sauce in this easy meal prep recipe.
Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding chopped fresh tomatoes for a touch of tabbouleh.
Chicken Caprese Pasta Salad Bowls
Pasta salad is a classic summer side dish, but the addition of protein (leftover grilled chicken is perfect here) and extra greens makes for a super satisfying lunch. We use baby spinach, but arugula or baby kale work too. Top with a crisp, tangy basil vinaigrette just before serving. The good news is that these easy-to-prepare lunches only take 20 minutes to prepare, that’s 4 days worth of lunches in less than 30 minutes.
Cinnamon oatmeal
It only takes a few minutes to assemble this healthy no-bake breakfast, and you’ll have prepared breakfasts on the go for the rest of the week. Top these delicious vegan rolled oats, inspired by classic cinnamon roll flavors, with fresh or frozen fruit and your favorite nuts and seeds.
Meal-Prep Vegan Lettuce Wraps
For this healthy lunch idea, we swap out the traditional hot topping for a cold plant-based bean salad loaded with fresh herbs and lemon. Topping each lettuce leaf with a little quinoa before adding the filling helps keep the wrap from getting soggy.
Vegan quinoa bowl with roasted vegetables with creamy green sauce
In a vegan riff on the Green Goddess dressing, cashews provide a creamy base with tons of herbal and apple cider vinegar flavors. Drizzle it all over this bowl of quinoa and roasted veggies to make a satisfying vegan dinner or easy-to-pack lunch that’s ready in just 30 minutes.
Peanut Butter Protein Overnight Oats
Powdered peanut butter is a convenient staple that makes a great vegan protein booster for oatmeal and smoothies. Double or triple this recipe for weeknight breakfasts or to make breakfast for the whole family.