Last updated on November 16th, 2020 at 03:36 pm
This is a healthy vegan meal prep recipe with chickpeas that you can make in around 20 minutes! And when you’ve already made the spicy chickpea skillet – it comes together even faster! This healthy vegan bowl is easy, delicious, satisfying, naturally gluten-free, high-fiber and full of antioxidants, vitamins and minerals! Great healthy lunch or dinner!
You know what I never understood? I never understood people who eat their meals in bowls. Umm, are you a cat?
But then I realized I’ve been eating healthy “bowls” for most of my life. I just served them on really big plates. So here’s one recipe I’d usually serve on one of those huge plates. It’s a vegan bowl with cooked chickpeas, olives, some avocado sauce and fresh vegetables. It is so good, so delicious and so easy to make.
And I got to use the bamboo bowl I bought 2 years ago. That bowl needs special treatment. Like I actually never put it in the dishwasher, I always hand wash it because the manufacturer said so. I basically treat that bowl as if it’s the only bowl I have.
That story just made me seem 100 times cooler, didn’t it?
Anyway, wherever you serve it – this recipe is a super quick lunch or dinner you can whip up once you’ve made this delicious chickpea skillet. It’s a combination of all the things I love – chickpeas, some salad, olives, garlicky avocado sauce and some roasted sesame seeds – you really can’t go wrong.
If you’re going to meal prep this, I personally would prefer to heat up the chickpeas for a few seconds in the microwave and then add everything else to the bowl. But that’s of course just a personal preference. Other than that: if you do want to meal prep these exact bowls, keep all parts in separate containers and open the avocado right before serving or add a different sauce you like – it’s all your choice!
I hope you enjoy these vegan meal prep bowls! Let me know if you have any questions and if you’ve tried the recipe – let me know how it went!
Prep Time 20 minutes
- vegan chickpea skillet
- 1 cucumber
- 3 tbsp roasted sesame seeds
- avocado dill sauce
for the cabbage salad
- 1 cup red cabbage, chopped
- 1 garlic clove, minced
- 1/2 lemon – juice
- herby tzatziki sauce
- spicy vegan cream cheese
- Make the spicy chickpea skillet, as described here
- Prepare cabbage salad: massage the cabbage with the garlic and lemon.
- Arrange the bowl using 3-4 Tbsp of the chickpea skillet, cucumber, cabbage salad and top with sesame seeds and avocado dill sauce.
For meal prep: This recipe would make 3-4 bowls. Prepare the chickpea skillet and chop the cabbage and cucumbers or add fresh vegetables of your choice, but keep them separately. Massage the cabbage right before serving – the massage is optional, but a little lemon could do wonders. Prepare the avocado dill sauce right before serving or serve with another sauce that would keep in the fridge for 3 days like this one or this one.