Mediterranean Vegan Meal Prep Bowls for Flavorful Weekly Lunches

These Mediterranean vegan meal prep bowls are packed with fresh, wholesome ingredients that provide protein and healthy fats. Ready in under 30 minutes, they make an easy, satisfying lunch or dinner.

close-up of four glass meal prep glass bowls with Mediterranean quinoa, hummus, and vegetables

What’s in these bowls?

  • Quinoa
  • Tomatoes
  • Kalamata olives
  • Hummus
  • Red onion
  • Chickpeas
  • Cucumber

These bowls are essentially a hearty grain salad with a variety of textures and flavors — think of them as a vegan Greek salad with quinoa. They’re filling and versatile, so you can customize them to your taste.

I brought these to work for lunches and enjoyed them even though I don’t usually reach for quinoa first. The combination of grains, legumes, fresh vegetables, olives, and hummus keeps each meal balanced and flavorful.

four Mediterranean vegan meal prep bowls with quinoa, chickpeas, hummus, olives, tomatoes, and cucumber

You can easily swap or add ingredients based on what you have. Rice works well in place of quinoa, and roasted Greek-style potatoes would be delicious too.

close-up of glass container with cucumber, olives, tomatoes, chickpeas, hummus, and quinoa

If you’re collecting vegan lunch ideas, these bowls are simple to adapt and prepare in advance for the week.

These Mediterranean vegan meal prep bowls have quinoa, chickpeas, hummus, and veggies

Mediterranean Vegan Meal Prep Bowls

These Mediterranean vegan meal prep bowls feature fresh ingredients, protein-rich chickpeas, and good fats. They come together in under half an hour.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 bowls

Ingredients

  • 3/4 cup uncooked quinoa
  • 1 (19 fl oz) can chickpeas, drained
  • 2 Persian (mini) cucumbers, sliced (or 1/3 English cucumber)
  • Handful of small tomatoes, halved
  • 2 tablespoons red onion, chopped
  • Kalamata olives, to taste
  • Hummus, to taste (about 1–2 tbsp per bowl)
  • Salt & pepper, to taste

Optional:

  • Olive oil, to taste
  • Lemon juice, to taste

Instructions

  1. Cook the quinoa according to package directions. Allow it to cool slightly.
  2. While the quinoa cooks, prepare the remaining ingredients: drain the chickpeas, slice cucumbers, halve tomatoes, chop the red onion, and measure out olives and hummus.
  3. Divide the chickpeas, vegetables, olives, and hummus evenly among four bowls or containers.
  4. Add the cooled quinoa to each bowl. Season with salt and pepper. If desired, drizzle a little olive oil and squeeze fresh lemon juice over each bowl before serving or storing.

Notes

  • Swap quinoa for rice or roasted potatoes if you prefer. These bowls are easy to adapt to what you have on hand.

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