Go Back
–+ servings
This is a photo of the vegan mediterranean sheet pan meal prep in 3 different meal prep containers. Each has a portion of the recipe along with some brown rice and the tahini dressing.

Vegan Mediterranean Meal Prep

This vegan mediterranean sheet pan meal prep is extremely easy to throw together and it makes for the easiest, tastiest and balanced quick lunch on the go. Not only is this recipe vegan but it's packed in nutrients and filled with fiber for a healthy gut. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Meal Prep, Meal Prep Friendly Recipe
Cuisine Mediterranean
Servings 3
Calories 401 kcal

Equipment

  • 1 Sheet Pan
  • 1 Oven
  • 3 Meal prep Containers If you are meal prepping.

Ingredients
  

For the meal:

  • ½ Red Onion Largely Chopped
  • 2 Large Red Peppers Largely Chopped
  • 1 Small Eggplant Largely Chopped
  • 1 Canned Chickpeas (Garbanzo Beans) Rinsed and Drained
  • 1 Tablespoon Olive Oil
  • 3 Cups Cooked Brown Rice I used Trader Joe's Frozen Rice
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Smoked Paprika

For the dressing:

  • 3 Tablespoons Tahini
  • 1 Teaspoon Lemon Juice
  • ¼ Cup Water
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper

Instructions
 

  • Preheat your oven to 425 F and set your rack to the middle position.
  • Prepare all your vegetables by rinsing and chopping them according to the descriptions in the ingredients listed above.
  • Place the onions, red peppers, chickpeas, and eggplant on the baking sheet. Add 1 tbs of olive oil and ½ teaspoon of salt, ½ teaspoon of pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder and 1 teaspoon of smoked paprika. Toss until all your seasonings are well distributed and then evenly disperse the veggies across the sheet pan. Bake for 20 minutes or until your veggies have cooked through.
  • While your veggies are baking, grab a small bowl. Add your tahini and then lemon juice, stir and together and the mixture should form a thick paste. Add 1 teaspoon of water at a time while stirring to thin the dressing out into a semi viscous state. Season with ¼ teaspoon salt and ¼ teaspoon of pepper. Add your dressing into small containers for your meal prep.
  • Assemble your meal prep. Add 1 cup of rice per container, followed by your vegetable mixture separated into three servings. Add your dressing. Close your containers and refrigerate for up to 5-7 days. ENJOY!

Video

Notes

Hint: This meal can also be served fresh obviously and makes for an easy dinner on a weeknight perfect for the entire family (6 months and up)

Nutrition

Calories: 401kcalCarbohydrates: 62gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 2mgSodium: 690mgPotassium: 682mgFiber: 9gSugar: 10gVitamin A: 2860IUVitamin C: 108mgCalcium: 66mgIron: 5mg
Keyword Dairy-free, Easy Meal prep, Easy meatballs, Gluten-free, Mediterranean, quick and easy vegan tofu stir fry
Tried this recipe?Let us know how it was!