These Mediterranean vegan meal prep bowls are filled with healthy, fresh ingredients that include protein and good fats. These bowls are ready in under half an hour!
So what do we have in these bowls?
- Quinoa
- Tomatoes
- Kalamata olives (my favorite!)
- Hummus
- Red onions
- Chickpeas
- Cucumber
These quinoa meal prep bowls are basically a hearty salad with grains. They’re filling and have a great variety of textures and flavors. Vegan Greek salad sounds good to me!
I took the bowls pictured to work for my lunches, and I really enjoyed them even though I’m not exactly quinoa’s #1 fan.
You can easily customize these meal prep bowls with whatever you have on hand or substitute anything you don’t like in here with something else.
Rice would work well instead of the quinoa. You could even do Greek potatoes in here if you wish.
Looking for more vegan lunch ideas? You may also like my southwest sweet potato vegan meal prep bowls, my vegan roasted veggie and barley meal prep bowls, or my spinach and quinoa vegan meal prep bowls.
I also have a big roundup of vegan meal prep recipes.
Will you make these vegan Greek meal prep bowls?
Mediterranean Vegan Meal Prep Bowls
These Mediterranean vegan meal prep bowls are filled with healthy, fresh ingredients that include protein and good fats. These bowls are ready in under half an hour!
Ingredients
- 3/4 cup uncooked quinoa
- 1 (19 fluid ounce) can chickpeas drained
- 2 Persian (mini) cucumbers (or use 1/3 English cucumber) sliced
- Handful little tomatoes halved
- 2 tablespoons red onions chopped
- Kalamata olives to taste
- Hummus to taste (1-2 tbsp/bowl)
Optional:
- Olive oil to taste
- Lemon juice to taste
Instructions
- Cook quinoa according to package directions.
- Meanwhile, prep your other ingredients and divide them equally between the 4 bowls.
- Once the quinoa has cooled, add it to each bowl.
- Optional: drizzle a bit of olive oil and squeeze some lemon juice over each bowl.
Recipe Notes
- Feel free to swap the quinoa with rice or Greek potatoes (or whatever you wish!).
Laurel Silva says
September 6, 2018 at 1:34 PMDo you have nutrition facts/macros for this recipe?
Natasha says
September 6, 2018 at 1:46 PMHi Laurel! I do not, unfortunately. TBH, I am not a nutrition expert, so I don’t feel comfortable putting that kind of info up in case I am not correct and people rely on that stuff for health reasons. I just re-read the recipe, and even putting calories on here would be pretty inaccurate since I don’t know how many olives someone would add to their bowl, brands of hummus vary, and so on. I know this is the annoying answer, but your best bet is to make the bowls and then calculate this info yourself based on the exact brands/ingredients you use.
Kate says
September 9, 2018 at 9:47 AMHi Laurel, any ideas for what you could sub for olives? I try to like them but it’s a texture thing! Thanks xo
Natasha says
September 9, 2018 at 9:56 AMHow about sundried tomatoes or some sort of pickled veggie? I include the olives in there cuz of the fat content, so that’s why I thought of sundried tomatoes. 😊
Stacey Collins says
January 20, 2019 at 12:56 PMMaybe Capers?
Erin Butler says
January 12, 2019 at 10:05 AMMy family loves this recipe even as more than a meal prep idea. I have added this as one of the meals for my families diet.
Natasha says
January 12, 2019 at 4:41 PMI am so happy that they love it, Erin!! 🙂
Carlie says
May 2, 2019 at 10:34 PMDo I eat this cold or do I heat it up? I’m confused cause there is hot and cold items in there.
Natasha says
May 3, 2019 at 7:52 AMHi Carlie! I eat these cold. You have to cook the quinoa, but I let it cool before adding the other ingredients.