My Easy Vegetarian Meal Prep | Sheet Pan Recipe
This vegetarian meal prep is a great way to plan plant-based lunches for the week!
In the past month, I have officially gone from reluctantly meal prepping sometimes to having a full blown weekly routine. And it’s all because of this simple recipe. If you can even call it a recipe – it’s so crazy easy!
I don’t know why, but I used to think that meal prep needed to be super labor intensive. I think it’s because I’d see people on Instagram prepping a protein, 7 different vegetables, hard boiled eggs, lettuce for salads… honestly, it seemed like too much to squeeze into a Sunday.
But this takes less than 10 minutes to chop everything, and then 35 minutes in the oven. That’s IT. Then for the rest of the week, I can put these veggies and tofu over arugula, mix it into quinoa, dip them in pesto… the possibilities are endless!
The key for me is seasoning. I use this Primal Palate New Bae Seasoning and I’m ADDICTED. And no, this isn’t sponsored at all. I bought it on a whim from Thrive Market and it was love at first taste!
If you don’t want to buy this particular seasoning, I recommend tossing your vegetables and tofu with a combination of salt, pepper, paprika, chili powder, and/or cayenne.
Vegetarian Meal Prep Recipe
ingredients
1 cup chopped cauliflower (if you don’t want to buy/cook a whole head of cauliflower, just get some from the salad bar at your grocery store!)
2 parsnips
1 big sweet potato
1 block extra firm tofu
Primal Palate New Bae Seasoning*
Chosen Foods Avocado Oil Spray*
*both seasoning and avocado oil spray are available on Thrive Market
directions
- Preheat the oven to 425 degrees.
- Drain the tofu. If you got a block instead of pre-cut squares, put it in between 2 paper towels, and then put a pot or heavy pan on top of that. This will allow the moisture to drain while you chop the veggies.
- Cut the cauliflower into bite sizes pieces.
- Peel the parsnips and sweet potato. Cut into bite sized pieces.
- Take the pot or pan off the tofu and cut into squares. (They do not have to be as small as the tofu squares in these pictures. I usually cut them bigger than this!)
- Line a baking sheet with parchment paper. Spray with avocado oil spray.
- Add the tofu, parsnips, sweet potatoes, and cauliflower to the pan.
- Season generously and spray the avocado oil on top, as well.
- Roast for 35 minutes.
- Allow the vegetables and tofu to cool before storing in airtight containers.
What to serve with these prepped veggies and tofu
My favorite way to eat these vegetables is with arugula. It makes an otherwise boring salad way more interesting, filling, and flavorful! I also really love to add quinoa so that the veggies and arugula last throughout the whole week instead of just a few days. And if I want something more than balsamic vinegar on the salad, I usually reach for Tessemae’s Green Goddess Dressing.
You could also make some chickpea noodles (or another high protein option) and add some pesto for a more comforting option.
They’re also awesome dipped in hummus if you just want a snack!
How to switch up this vegetarian meal prep
Even though cauliflower, sweet potatoes, parsnips, and tofu are my go-to right now, you could definitely switch it up! Here are a few other things you could add to your sheet pan:
- kale
- brussels sprouts
- chicken (not vegetarian, obviously!)
- carrots
- broccoli
- chickpeas
- zucchini
My Easy Vegetarian Meal Prep | Sheet Pan Recipe
This simple vegetarian meal prep recipe makes work-week lunches SO much easier!
Ingredients
- 1 cup chopped cauliflower (if you don't want to buy/cook a whole head of cauliflower, just get some from the salad bar at your grocery store!)
- 2 parsnips
- 1 big sweet potato
- 1 block extra firm tofu
- Primal Palate New Bae Seasoning*
- Chosen Foods Avocado Oil Spray*
- *both seasoning and avocado oil spray are available on Thrive Market
Instructions
- Preheat the oven to 425 degrees.
- Drain the tofu. If you got a block instead of pre-cut squares, put it in between 2 paper towels, and then put a pot or heavy pan on top of that. This will allow the moisture to drain while you chop the veggies.
- Cut the cauliflower into bite sizes pieces.
- Peel the parsnips and sweet potato. Cut into bite sized pieces.
- Take the pot or pan off the tofu and cut into squares. (They do not have to be as small as the tofu squares in these pictures. I usually cut them bigger than this!)
- Line a baking sheet with parchment paper. Spray with avocado oil spray.
- Add the tofu, parsnips, sweet potatoes, and cauliflower to the pan.
- Season generously and spray the avocado oil on top, as well.
- Roast for 35 minutes.
- Allow the vegetables and tofu to cool before storing in airtight containers.
- Serve with arugula and/or quinoa!
Want to remember this Vegetarian Meal Prep Recipe later? Pin the image below!
PS. You might also like Roasted Zucchini & Tomatoes with Turkey Meatballs and Cauliflower Gnocchi.
