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Follow this easy 1-week vegan meal plan to have delicious plant-based meals on hand in no time and learn what a healthy vegan diet can look like! It’s complete with a meal prep session and full shopping list. Don’t forget to download the free eBook!
Are you looking for simple and tasty plant-based recipes to include in your weekly lunch and dinner routine?
Our vegan meal plan is made up of 7 vegan bowls recipes which are partially made in advance so dinnertime will be super relaxed and you can grab leftovers for lunch the next morning.
No matter if you’re a vegan newbie or a seasoned plant-based eater, making your main meals delicious, healthy, and as convenient as possible without ordering in is a great idea!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
If you’re new to vegan meal prep, you can find our beginner’s guide and plant-based meal prep tips as well as 55+ vegan meal prep recipes around our website.
Although we’ve tried to share lots of details about our vegan meal plan in this article, we’ve also created a 50-page downloadable eBook that includes the exact shopping list, meal prep parts and much more — so don’t miss out!
Contents showCompared to other vegan meal plans, we didn’t just compile a list of vegan recipes you need to make from scratch each day.
Our 1-week vegan meal plan is thoroughly planned out so you’ll use up all items from the shopping list and components like rice, sweet potatoes, tofu and condiments are taken care of in a 1-hour meal prep session right at the start of the week.
Meal Prep is the concept of preparing either single components or even whole meals ahead of time so that a quick lunch or dinner is never far away.
From washing and chopping vegetables to freezing bananas to make ice cream, cooking a batch of grains or legumes and pre-assembling casseroles for busy nights ahead, it can be anything that saves you time in the future.
We love meal prepping components like dressings, sauces, oatmeal, or filling salads, so with this vegan meal plan, we wanted to introduce you to the concept!
Apart from your basic kitchen tools like knives, pans, cutting boards, baking sheets, pots, and a blender or food processor, following a vegan meal plan that requires a meal prep session means that you need to have some boxes or containers to store your food.
It will streamline your meal prep part and ensure your food will stay fresh for a couple of days in the fridge.
Find our full kitchen tools guide here and check your kitchen for the following basics:
So, in order to help you jump on the meal prep train, we’ve laid out a full week of easy vegan bowls for you! It exemplifies what a well-rounded and delicious plant-based diet can look like that requires only minimal time in the kitchen.
You’ll have a meal prep session for a couple of ingredients that’ll take about an hour total on a Sunday afternoon.
Then, we will make 7 different vegan bowls, one for each day of the week — preparing two servings at a time, one to eat right away, and the other to take with you to lunch the next day.
This way, you can enjoy a variety of plant-based meals with minimal preparation!
Our meal plan is set up for one person, but can easily be doubled or quadrupled to feed your whole family!
Since we only planned out lunch and dinner, you can modify the rest of your meals and snacks for the day to meet your personal needs and preferences.
Our recipes are really nutrient-dense and ensure you meet your essential nutrients for the day, no matter what your breakfast looks like!
Each day, you’ll just need to prepare either some starches or veggies in under half an hour, take some of your other prepped ingredients and combine everything to create a beautiful bowl!
Day 1 Dinner + Day 2 Lunch Bibimbap Bowl
Day 3 Dinner + Day 4 Lunch Green Protein Bowl
Day 5 Dinner + Day 6 Lunch Roasted Buddha Bowl
Day 7 Dinner + Day 8 Lunch Powerhouse Bowl
Day 2 Dinner + Day 3 Lunch Mediterranean Bowl
Day 4 Dinner + Day 5 Lunch Pesto Pasta Bowl
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Day 6 Dinner + Day 7 Lunch Asian Noodle Bowl
Feel free to make any swaps necessary to these ingredients — as you can see, most are easy to get and don’t break the bank.
For exact amounts, just download our free eBook containing a shopping list with all of the items needed for one person.
To make our 1-week vegan meal plan complete, here are some breakfast and snack ideas that you can prepare in advance and in larger quantities and eat over the course of a few days!
We personally have our 2-3 go-to staples in the mornings which are either quickly whipped up on the spot or stem from our last vegan meal prep session.
Here are our favorite breakfast recipes you can use for your vegan meal plan!
Get the Oat Bar Recipe →
These customizable oat bars take around 10 minutes to make and get you 4 grab-and-go breakfasts in a row! Pair them with a piece of fruit and almond latte in the morning or use them as an afternoon snack.
Get the Overnight Oats Recipe →
Overnight oats are the classic vegan meal prep idea! This recipe combines shredded zucchini with rolled oats, flaxseeds, cocoa powder and cinnamon, all of which get soaked in almond milk overnight.
It yields 2 servings which you can top with your favorite fruit in the morning! You can double the recipe to cover 4 mornings in a row.
Get the Green Smoothie Recipe →
This broccoli, pineapple and kale smoothie can work in different ways for your vegan meal prep!
Create individual freezer packs which you can blend in the morning for a fresh smoothie, make a larger batch and store leftovers in the fridge or just prepare it fresh within 5 minutes in the morning. Doubles as a snack, too!
Get the Vegan Granola Recipe →
Bake some oil-free and sugar-free vegan granola during your vegan meal prep and enjoy it over the next couple of days in the morning as a quick breakfast!
Serve it in a bowl with fresh fruit, plant-based milk or yogurt, or make little vegan parfaits out of it. This recipe is enough for 4 breakfast servings.
Get the Bliss Balls Recipe →
These protein-packed matcha bliss balls are the perfect pick-me-up snack or start into the day! If you’re not a huge breakfast person anyway, just grab two of these nutrient-rich bliss balls alongside your beverage of choice and you’re ready to go.
This recipe yields enough for 3-4 mornings depending on your hunger.
You can find the full recipes with instructions for how to meal prep them in our free download or check them out on our blog by clicking the links above!
Are you excited about some meal prepping? The following steps can be done in about an hour, even if you’re a beginner in the kitchen. Take some time during a lazy Sunday and prep for the week ahead!
Our meal prep sessions often start with preparing our satiating starches — we like to use our Instant Pot to cook grains like rice because it enables us to just “set and forget” while moving on to the next steps.
When we heat up our oven, we want to get as much use out of it as possible. Preparing similar components that all need to be baked in one step is a great way to save some time!
For our vegan bowls, we cover the tofu, chickpeas and some of the cubed sweet potatoes in delicious spices before popping everything into the oven for around 30 minutes.
In the meantime, we’ll prepare our easy and delicious condiments for the next few days. Some are whisked together in a matter of seconds; others that are bean-based need to be blended.
Here’s what we’ll make for our week of vegan bowls:
Now, put the components in individual food containers and store in the fridge. We can now move on to your first vegan dinner bowl — which is already partially prepped!
Great, you’re done with meal prep and can now enjoy your first vegan dinner from our meal plan!
Since you just finished your prep session, your oven is still warm. Wonderful — let’s pop some kale in there for 15 minutes to crisp it up!
Meanwhile, sauté your portobello mushrooms in some soy sauce and slice up your raw veggies to go along with the rest:
Now, grab some of the prepped rice and miso ginger dressing. Create a pretty bowl using the baked kale chips and sautéd mushrooms. Top with some fresh cilantro and sesame seeds!
Put the second serving of this vegan bibimbap bowl into a food container and store it in the fridge overnight to take with you for a quick lunch tomorrow.
Good job preparing everything last night! Just take your food container with you in the morning and reheat the bibimbap bowl come lunchtime in a microwave if you want, or it can also be enjoyed cold.
Tonight’s bowl is high in protein and crunchy veggies! We’ll use the prepared sweet potato cubes, chickpeas and sun-dried tomato hummus, putting them on a bed of greens and fresh tomatoes.
Since you have to use the oven to bake two sliced zucchini, you can reheat the sweet potato cubes and chickpeas if you don’t want to eat them cold.
All that’s left to do after 15-20 minutes of baking is to assemble your beautiful bowl — enjoy one serving tonight and store the other in the fridge for tomorrow’s lunch.
Nothing more to do than take your food container with you and enjoy a quick lunch wherever you are! Feel free to reheat the bowl sans the fresh veggies in the microwave if you’d like.
Let’s enjoy some higher plant-based protein goodness tonight! This simple bowl features some of your prepped rice, the baked tofu and half of your prepped tahini lime dressing.
So, what’s left to do? We’ll sautée some delicious green veggies for added fiber, color and micronutrients! Get a non-stick pan, heat it up and add the following foods with a splash of water:
Steam the veggies, stirring frequently until they are cooked but still crunchy.
To assemble your green protein bowls, get a food container and a dinner bowl, put some baby spinach in each of them and divide all of the other ingredients to get your two servings. Top with green onion and creamy avocado and drizzle your dinner bowl with the tahini dressing!
Store the second serving in the fridge and keep the dressing in a separate little container.
Enjoy last night’s leftover bowl either cold or reheat it in the microwave before you drizzle it with your creamy tahini dressing.
Who doesn’t love pasta? Get your soba noodles out (or just use spaghetti if that’s your jam) and cook them as per package instructions.
Meanwhile, water sauté some delicious veggies to go along with your starches:
Feel free to swap any of these for another vegetable of your choice. Keep stirring with a spatula in your pan until they reach your preferred texture (crunchy or soft) — usually, around 10 minutes is perfect.
Divide your cooked noodles and steamed veggies into a dinner bowl and a food container, then get your prepped arugula pesto and drizzle it over the two servings of pesto pasta.
Garnish with sliced avocado and lemon juice! Enjoy one of the servings tonight.
How about a chilled pesto pasta salad for lunch? Great — there’s some in the fridge waiting for you! We love this recipe cold, but it can easily be reheated in a microwave.
Tonight, we’ll do a quick mid-week prep. Get some quinoa and cook it as per package instructions — it’ll be used for this recipe and an upcoming one, so be sure to put some aside before creating the roasted buddha bowl.
While the quinoa is cooking on the stove, preheat your oven and prepare some kale leaves to go in there. On a second baking sheet, you can reheat your prepped sweet potatoes and chickpeas! After about 15 minutes, when everything has become warm and crispy — remove and set aside.
The final step is to get your baby spinach, shredded red cabbage, orange and leftover tahini lime dressing to assemble tonight’s dinner! Don’t forget to put half of it in a food container for tomorrow — but this has probably become a habit by now.
Grab your leftover dinner and separately stored tahini dressing and take with you to enjoy for lunch. Feel free to reheat or just eat cold!
More noodles is always a good idea, right? Tonight, we’ll make a delicious Asian veggie stir-fry mixed with satiating soba noodles. Start by cooking your starches, then prepare your tofu — we’ll marinate it in a delicious sauce for a couple of minutes.
Next, slice your veggies so they can go into your non-stick pan for a quick sauté:
Make sure they are still nice and crunchy before transferring them into a bowl. Using the same pan, heat your marinated tofu in the soy sauce mixture until it forms a crust.
To assemble the two servings, get your prepped miso ginger sauce from the fridge and divide all ingredients (noodles, veggies, tofu and sauce) between one dinner bowl and one food container.
Garnish with green onions and sesame seeds and enjoy!
Take your prepped food container out of the fridge in the morning and bring it with you. Reheat your lunch in a microwave or enjoy the cold Asian noodles as they are!
Tonight, you’re in for a really quick dinner — no cooking at all required! You simply need to wash, slice and season a couple of veggies, get a can of chickpeas and grab your prepped quinoa.
The main ingredients include:
Assemble your bowls by dividing all of your ingredients evenly, topping the goodness with some crushed walnuts, salt, pepper and fresh lemon juice!
Your last serving of our easy vegan bowls can be enjoyed for lunch today! It’s like a delicious, crunchy quinoa and chickpea salad that doesn’t even need to be reheated.
Since it would be impossible to meet every single person’s taste preferences and nutritional needs, here are some tips for how to customize our meal plan.
Budget: if any of the ingredients are too expensive where you live or not in season, swap things like quinoa for white rice or use seasonal produce instead.
Calories: don’t need as many calories? Cut back on some of the starches and higher fat ingredients or skip any snacks. You can also share your food with someone! If you need more calories, use fewer vegetables, sauté using oil and add more nuts, seeds, sauces and some chocolate for dessert.
Allergies: this vegan meal plan is already free from dairy, eggs, fish and gluten, but if you’re allergic to soy, you can use any beans or mock meats instead of tofu and swap soy milk for almond milk; if you can’t have nuts, go for your favorite seeds instead!
Taste: all of the lunch and dinner recipes in our vegan meal plan can be made with your veggies of choice! No need to force yourself to eat kale if you don’t like it, just go for bell peppers or carrot. If you’re not huge on veggies in general, simply use less.
Get the complete shopping list and all of the detailed steps for the vegan bowls meal plan in our 50-page eBook which you can download for free!
You’ll also find tips for starting a plant-based diet, stocking your kitchen, vegan food swaps, 7 vegan bowls recipes and more.
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
If you’re looking to create your own vegan meal plan in the future, browse some of our recipe collections for inspiration!
We hope you like our vegan meal plan and all of the recipes we’ve shared! Find a quick printable grocery list below and don’t forget to grab your free eBook. You can also Pin this article here and share your thoughts in the comments below.
