Meal Prep Monday with Taco Salad Pizzas

meal prep tofu ricotta pizza with marina sauce, and taco salad pizza on cauliflower crust on large cutting board

Here’s what’s on the menu this week!

Breakfast: Super seedy peanut butter overnight oats with berries from Minimalist Baker

Lunch: Celery black pepper tofu over brown rice from Vegan Richa

Dinner: Taco salad pizzas with walnut taco meat (cauliflower crust from Trader Joe’s)


vegan meal prep on kitchen counter with taco salad pizzas, black pepper celery tofu over rice, and overnight peanut butter oats with berries


The taco salad pizzas are layered with vegan sour cream (optional), salsa, walnut taco meat, shredded lettuce, purple cabbage, diced tomatoes, avocado, and hot sauce.

Check out This week’s meal prep video here!


I also made a pizza using Kite Hill ricotta and Engine 2 marinara.

Both were delicious in their own unique way!


Meal Prep Monday with Burrito Stuffed Baked Potatoes

burrito stuffed baked potatoes on plates with homemade salsa, purple cabbage on coffee table

Here’s what’s on the menu this week!

Breakfast: Super seed granola over acai bowls

Lunch: Kung Pao chickpeas with veggies over brown rice from The Dreamy Leaf Cookbook

Dinner: Burrito stuffed baked potatoes with homemade salsa and purple cabbage The First Mess Cookbook


Saving time and money and making eating healthy the easy choice with meal prepping!


meal prep monday vegan acai bowls with granola, kung poa chickpeas with veggies over brown rice in meal prep containers, burrito stuffed baked potatoes


I’m not the only one who enjoys meal prep Mondays! Here’s a sneak peak into my kitchen and photography set up… plus a glimpse of my two little helpers, Will the Wolfhound and Lena the Lab.


coffee table with camera, burrito stuffed baked potatoes, dog eating one of the potatoes, other dog sleeping on bedkitchen counter with meal prep monday dishes of kung poa chickpeas and cookbook








Meal Prep Monday with Moroccan Stew

moroccan stew over brown rice meal prep in meal prep containers


When meal prepping, I try to use my Instant Pot any chance I get because it saves me so much time in the kitchen!


Here’s what’s on the menu this week!

Breakfast: Hearty strawberry baked oatmeal with pecans and chia seeds

Lunch: Moroccan stew over brown rice with olives from The First Mess Cookbook

Dinner: Creamy quinoa and white bean risotto with Brussels sprouts and broccoli from The First Mess Cookbook


meal prep monday strawberry baked oatmeal, moroccan stew over brown rice, and quinoa white bean risotto with brussels sprouts and broccoli


Meal prepping tip

Set out all your ingredients beforehand. This will help streamline your process and make you much more time efficient in the kitchen!


meal prep set up with cookbook, quinoa, cutting board, knife, and cans of tomatoes


Now my fridge is stocked and ready for the week!


vegan meal prep fridge with moroccan stew and quinoa white bean risotto

Meal Prep Monday with Epic Rice Bowls

rice bowls with tempeh, roasted potatoes, nori, black beans, arugula, and pickles


This week I’m including two of my favorite go-to meals – baked oatmeal and rice bowls! 🙂


Here’s what’s on the menu this week!

Breakfast: Strawberry baked oatmeal with walnuts


Lunch: Epic rice bowls with roasted potatoes, baked tempeh, arugula, and a lemon tahini sauce from Spice and Sprout

Dinner: Turkish lentil soup in the Instant Pot from Instant Pot Eats

monday meal prep with turkish lentil soup, rice bowls with tempeh and strawberry baked oatmeal


Keeping this fridge clean and organized throughout the week gives me a lot more clarity. The organization starts to wane when the weekend arrives but by Monday afternoon, we’re back on track.


vegan meal prepped fridge organization with rice bowls and turkish lentil soup

Meal Prep Monday with Veggie Sushi Bowls

vegan sushi bowls in meal prep containers for lunch

I’m branching out this week with these seriously amazing Dynamite Sushi Bowls from Pinch of Yum for lunches!

Here’s what’s on the menu this week!

Breakfast: Blueberry baked oatmeal

Lunch: Dynamite sushi bowls from Pinch of Yum

Dinner: White bean posole verde with spinach and cilantro from Minimalist Baker’s Cookbook

vegan meal prep monday blueberry baked oatmeal dynamite sushi bowls and posole verde soup

You can find a short video on this meal prep on my Instagram. I was super pleased with how everything turned out.

My fridge and I are happy campers 🙂

meal prepped vegan fridge organization

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