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5-Day Vegan Meal Plan

A nutritious and delicious vegan meal plan designed for a week of easy meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 1 cup quinoa rinsed and drained
  • 2 cups vegetable broth for cooking quinoa
  • 1 can black beans drained and rinsed
  • 1 cup corn fresh or frozen
  • 1 bell pepper diced any color
  • 1 cup cherry tomatoes halved
  • 1 avocado sliced for topping
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika smoked
  • 0.5 teaspoon salt to taste
  • 0.5 teaspoon pepper to taste
  • 2 tablespoons olive oil for cooking
  • 1 cup spinach fresh
  • 0.5 cup nutritional yeast optional for cheesy flavor

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a boil.
  • Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
  • In a large skillet, heat olive oil over medium heat. Add the diced bell pepper and sauté for about 3 minutes.
  • Stir in the corn and spinach, cooking until the spinach wilts, about 2 minutes.
  • Add the black beans, cherry tomatoes, cumin, paprika, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
  • Once the quinoa is cooked, fluff it with a fork and mix it into the skillet with the vegetable mixture.
  • Drizzle with lime juice, garnish with avocado slices and nutritional yeast if desired, and serve.

Notes

Store leftovers in airtight containers in the fridge for up to 5 days. Reheat before serving. This meal is great for lunch or dinner and can be customized with your favorite vegetables.