This easy vegetarian meal prep will help you simplify your mornings. These make ahead vegetarian breakfast bowls are flavorful, filing and fresh.Vegetarian Meal Prep
Having breakfast in the fridge or freezer ready to go makes me breath such a sigh of relief. On busy mornings, the last thing I want to do is try to figure out breakfast last minute as I’m hungry. So I usually like to have some vegetarian meal prep options ready to go in the mornings.
I’ve also started to be more intentional about having both breakfast and lunch planned out and prepped at least the night before, and it’s been a game changer.
Sometimes it’s as simple as packaging up last night’s leftovers for lunch and whipping up to-go smoothies the night before so breakfast is totally ready in the morning. I live in an apartment so I always feel a little rude using my blender in the mornings because it’s really not a pleasant sound at 6:00am, ya know
I tend to go the smoothie route a lot when I didn’t get the chance to do a real breakfast meal prep earlier on in the week.
I will say, even though smoothies are usually my go to during warmer months, I definitely prefer a heartier breakfast most of the time. Not only are these breakfast bowls hearty, they’re fresh, filling and flavorful. And they totally make me think of something chipotle would offer if they did breakfast (hint, hint, Chipotle 😉 )
Vegetarian Meal Prep Breakfast Bowl Components
- Southern Hash Browns – the base of these breakfast bowls is baked southern hash browns (aka frozen diced potatoes).
- Scrambled Eggs – the southern hash browns are followed by a hefty layer of scrambled eggs, because without eggs this breakfast meal prep would pretty much just be a regular burrito bowl.
- Spinach – to make sure we start the day with some good healthy greens.
- Black Beans, Cilantro, Green Onion and Cheese bring the tasty Mexican flavorings to this vegetarian meal prep. Followed up with a very important finishing touch…
- Taco Sauce – The taco sauce is a MUST. It really rounds out the Mexican inspired flavor and brings it home, so don’t skip it. However, taco sauce is… well… saucy. And the liquid sitting in your breakfast bowl for days will make everything a bit soggy. So hold off on adding the taco sauce until you’re about to microwave them for maximum freshness.
- Meal Prep Containers – To keep your vegetarian meal prep fresh for days, it’s important to use good food storage containers with lids. Today I’m using one of my favorite meal prep containers. They kind of remind me of the little take out containers you get with miso soup at Chinese restaurants.
This recipe makes six breakfast bowls, which is enough for me and my husband to both have breakfast for three days and I really do think they’re best if eaten within three days.
So if you’re only meal prepping for one, pack an extra bowl for lunch a couple of days and give yourself the night off from cooking one night so you can use them all up in time! Bonus: it’ll drive down your grocery costs and time spent in the kitchen!
Vegetarian Meal Prep Customization Ideas:
- Make this meal prep vegan! Just remove the eggs and use your favorite vegan cheese substitute to make these breakfast bowls vegan. If making vegan, I’d recommend bulking it up with some more beans or potatoes or even some baked tofu if you have the time.
- Bulk it up! I wanted to keep this vegetarian meal prep simple, but really the sky is the limit with how you can customize this. Add corn, “fajita peppers”, some crushed tortilla strips, a little side of guac (served the day of)… basically live out your burrito bowl dreams in breakfast form.
- Swap beans – Get creative and use half and half pinto beans and black beans, or if you’re not into black beans just substitute in some pinto or kidney beans.
I do reheat these vegetarian breakfast bowls in the container I prepare them in. But it’s hard to show you what the actual bowl looks like in one of those, so I popped one on a plate so you can see what we’re working with.
Vegetarian Meal Prep Breakfast Bowls
This easy vegetarian meal prep will help you simplify your mornings. These make ahead vegetarian breakfast bowls are flavorful, filing and fresh.
- 32 oz. Frozen Southern Style Hashbrowns (basically diced frozen potatoes)
- 12 Large Eggs
- 2 cups Spinach loosely packed
- 15 oz. Can Black Beans
- 3/4 cup Green Onion
- 1/2 cup Cilantro
- 6 oz. Mexican Shredded Cheese
- Salt and Pepper to taste
- Taco Sauce for serving, to taste
Preheat oven to 375F. Line a baking sheet with parchment paper. Massage bag to separate hash brown pieces. Spread frozen hash browns over top. Season with salt and pepper. Bake for about 45 minutes.
In a large bowl, beat eggs and season with desired amount of salt and pepper. Cook scrambled eggs in your preferred way. Set aside.
Drain and rinse black beans. Pat dry. Set aside.
Chop spinach, chop green onions and chop cilantro. Keep separate. Pat dry. Set aside.
Once hash browns are cooked, remove from oven. Mix in half of the green onions and half of the cilantro. Let cool.
Divide ingredients evenly into your food storage containers. Assemble your layers in the following order: hash brown mixture, scrambled eggs, spinach, black beans, cheese, green onions and cilantro.
Cover and refrigerate for up to three days.
To serve: Add desired amount of taco sauce over your bowl and heat in the microwave for 1 ½ minute to 2 minutes. Give it a stir, then enjoy!
Keeping moisture to a minimum will help keep these bowls fresher longer, so I prefer to use pre-washed ready-to-eat bagged spinach because it's much drier than I'm able to get my freshly washed spinach at home.
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