Meal Prep Monday with Sweet Potato Coconut Curry

meal prep monday vegan chilaquiles coconut curry over rice in meal prep containers green lentil tacos


It’s still cold here in North Carolina so I’m super excited for this heart warming coconut curry for lunches this week!

My husband made a special request for Thug Kitchen’s veggie and tofu chilaquiles. If you haven’t made a vegan version of chilaquiles yet, I highly recommend it!

Here’s what’s on the menu:

Breakfast: Veggie chilaquiles from the Thug Kitchen Cookbook for him and oatmeal bowls for me

Lunch: Sweet potato, chickpea, and spinach coconut curry from the Oh She Glows Cookbook

Dinner: Ultimate green taco wraps from the Oh She Glows Cookbook

This is a short video about the meals I’m prepping (you can also find it on my Instagram).


These meals were a bit more labor intensive. As I mention in my video, it took me about 3 hours to prep these meals. I typically like to keep my Monday meal preps under 2 hours but with this being a special week (Valentine’s Day), I allowed it 🙂

Now my fridge and I are happy campers!


vegan meal prep fridge organization

Meal Prep Monday with Spicy Peanut Soup

meal prep tofu scramble breakfast burritos muesli rice and bean burrito bowls spicy peanut soup

Here’s what’s on the menu this week!

Breakfast: Tofu scramble burritos for him and muesli for me

Lunch: Rice and bean bowls with veggies and a cashew cheese sauce

Dinner: Spicy peanut soup from Pinch of Yum


Step by step process:

spicy peanut soup prep for meal prep monday on cutting board

  1. I prepped the spicy peanut soup first and threw it into the instant pot to cook.
  2. While it was cooking, I quickly mixed up the muesli and prepped the tofu scramble.
  3. While the tofu scramble was simmering on the stove, I prepped my veggies and cashew cheese for the rice and bean bowls.
  4. The soup finished in the instant pot so I carefully added it to a large pot and then used the instant pot to cook my rice.
  5.  While the rice cooked, I wrapped up my tofu scramble in burritos.
  6. When the rice finished, I mixed in a couple cans of black beans and portioned them out into our lunch containers.
  7. I added the prepped veggies to the rice and bean burrito bowls and that’s a wrap!


My fridge and I are now happy campers! Our meals are prepped and ready to go for the week.


vegan meal prepped fridge organization