Vegan Moroccan Meal Prep Bowls (High-Protein) layer protein-rich chickpeas, red lentils, roasted cauliflower, and sweet potatoes with quinoa or couscous for vibrant, plant-based Mediterranean lunch or dinner bowls.
Chef Rachel roasts everything with cumin, paprika, turmeric, and cinnamon until golden, then tops each bowl with fresh cucumber-tomato salad, tahini drizzle, and lemon so every bite delivers over 20 grams of plant protein and feels like a nourishing, flavorful escape to Marrakech.
See also: +10 Easy Moroccan Dinner Ideas for Busy Weeknights
Table of Contents
Table of Contents
Vegan Moroccan Meal Prep Bowls (High-Protein)
High-protein vegan Moroccan bowls with roasted chickpeas, lentils, spiced vegetables, grains, and tahini for easy plant-based Mediterranean meal prep.
Ingredients
Equipment
Method
- Preheat oven to 425°F and line two sheet pans with parchment paper.
- Toss chickpeas, cauliflower, sweet potato, and red onion separately or together with olive oil, cumin, paprika, turmeric, cinnamon, coriander, salt, and pepper until evenly coated.
- Spread vegetables and chickpeas on the sheet pans in a single layer and roast for 25–30 minutes, stirring halfway, until golden and caramelized.
- While vegetables roast, cook lentils in vegetable broth according to package directions until tender, then drain any excess liquid.
- Cook quinoa, couscous, or brown rice according to package directions and set aside.
- Whisk together tahini sauce by combining tahini, lemon juice, minced garlic, water, and salt until smooth and pourable.
- To assemble meal-prep bowls, layer grain, cooked lentils, roasted chickpeas, roasted vegetables, cucumber-tomato salad, fresh herbs, and a generous drizzle of tahini sauce.
- Store bowls in airtight containers in the fridge for 4–5 days, keeping sauce and fresh toppings separate if desired for maximum freshness.
Notes
For extra protein, add baked tofu cubes or tempeh crumbles tossed in the same Moroccan spice mix.
Swap sweet potato for butternut squash, zucchini, or eggplant for variety.
Add a handful of baby spinach or arugula just before eating for extra greens and freshness.
Calories
Approximately 480 kcal per bowl, depending on grain and tahini portions. Protein
Approximately 22 g plant protein per bowl from chickpeas, lentils, and quinoa.
Approximately 480 kcal per bowl, depending on grain and tahini portions. Protein
Approximately 22 g plant protein per bowl from chickpeas, lentils, and quinoa.
Nutrition Facts (in tableau)
Estimated per serving for a vegan Moroccan chickpea and lentil meal prep bowl.
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 22 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 18 g |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Sodium | 680 mg |
| Sugars | 11 g |
Tips and Variations for Vegan Moroccan Meal Prep Bowls (High-Protein)
- Use chickpeas, red lentils, or a mix of both for high plant protein, and add baked tofu or tempeh crumbles for even more protein if desired.
- Roast cauliflower, sweet potato, butternut squash, or zucchini with Moroccan spices, and layer bowls with quinoa, couscous, or brown rice for a complete grain base.
- Top with cucumber-tomato salad, fresh herbs, tahini or hummus, and a squeeze of lemon, then store components separately in meal-prep containers for 4–5 days of easy vegan Mediterranean bowls.
Summary
High-protein vegan Moroccan bowls with roasted chickpeas, lentils, spiced vegetables, grains, and tahini for easy plant-based Mediterranean meal prep.
Equipment for Vegan Moroccan Meal Prep Bowls
- 2 large sheet pans
- Large pot for grains
- Cutting board and chef’s knife
- Mixing bowls
- Measuring cups and spoons
- Meal prep containers (4–5 containers)
Ingredients for Vegan Moroccan Meal Prep Bowls
For Roasted Chickpeas & Vegetables:
- Cooked chickpeas, drained and rinsed
- Cauliflower florets
- Sweet potato, cubed
- Red onion, sliced
- Olive oil
- Ground cumin
- Sweet or smoked paprika
- Ground turmeric
- Ground cinnamon
- Ground coriander
- Sea salt and black pepper
For Lentils:
- Red or green lentils, rinsed
- Vegetable broth or water
For Grain Base:
- Quinoa, couscous, or brown rice, cooked
For Fresh Toppings:
- Cucumber, diced
- Cherry tomatoes, halved
- Fresh parsley or cilantro, chopped
- Lemon wedges
For Tahini Sauce:
- Tahini
- Lemon juice
- Garlic, minced
- Water
- Salt
Instructions for Vegan Moroccan Meal Prep Bowls
- Preheat oven to 425°F and line two sheet pans with parchment paper.
- Toss chickpeas, cauliflower, sweet potato, and red onion separately or together with olive oil, cumin, paprika, turmeric, cinnamon, coriander, salt, and pepper until evenly coated.
- Spread vegetables and chickpeas on the sheet pans in a single layer and roast for 25–30 minutes, stirring halfway, until golden and caramelized.
- While vegetables roast, cook lentils in vegetable broth according to package directions until tender, then drain any excess liquid.
- Cook quinoa, couscous, or brown rice according to package directions and set aside.
- Whisk together tahini sauce by combining tahini, lemon juice, minced garlic, water, and salt until smooth and pourable.
- To assemble meal-prep bowls, layer grain, cooked lentils, roasted chickpeas, roasted vegetables, cucumber-tomato salad, fresh herbs, and a generous drizzle of tahini sauce.
- Store bowls in airtight containers in the fridge for 4–5 days, keeping sauce and fresh toppings separate if desired for maximum freshness.
Notes
- For extra protein, add baked tofu cubes or tempeh crumbles tossed in the same Moroccan spice mix.
- Swap sweet potato for butternut squash, zucchini, or eggplant for variety.
- Add a handful of baby spinach or arugula just before eating for extra greens and freshness.
Calories
Approximately 480 kcal per bowl, depending on grain and tahini portions.
Protein
Approximately 22 g plant protein per bowl from chickpeas, lentils, and quinoa.
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