Vegan Moroccan Meal Prep Bowls (High-Protein)

Vegan Moroccan meal prep bowls with roasted chickpeas, red lentils, cauliflower, sweet potatoes, quinoa, and tahini sauce, garnished with fresh herbs.

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.

Print Recipe Pin Recipe

Ingredients Equipment Method Notes

Ingredients

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

Equipment

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)

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.