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Healthy meal prepping can be made easy with these simple, nutritious and tasty dishes. With complex carbs like legumes and whole grains, low amounts of saturated fat and mindful amounts of sodium, these meals are well-suited for adiabetes-friendly eating patternso you can meet your nutritional goals while saving time. Recipes like our Zucchini Mini Muffins and Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini Dressing only take three steps or less to prepare and are bound to become new staples of your eating routine.
01of 16Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini DressingView RecipeA tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly.
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Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini Dressing
View Recipe
A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly.
02of 16Zucchini Mini MuffinsView RecipeShredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.
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Zucchini Mini Muffins
Shredded zucchini provides moisture and texture to these two-bite muffins, while chocolate chips add just the right amount of sweetness. A perfect quick breakfast or after-school snack, these muffins freeze well, so make a batch ahead of time for busy days.
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Avocado-Yogurt Dip
04of 16Baked Banana-Nut Oatmeal CupsView RecipeMuffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
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Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups.
05of 16Meal-Prep Curried Chicken BowlsView RecipeCurry doesn’t have to take hours to prepare. With the help of our sheet-pan meal-prep chicken (see associated recipe) and some cooked whole grains, you can make these meal-prep bowls in just a few minutes! Keep them in the fridge for an easy dinner on a busy weeknight or for healthy grab-and-go lunches throughout the week.
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Meal-Prep Curried Chicken Bowls
Curry doesn’t have to take hours to prepare. With the help of our sheet-pan meal-prep chicken (see associated recipe) and some cooked whole grains, you can make these meal-prep bowls in just a few minutes! Keep them in the fridge for an easy dinner on a busy weeknight or for healthy grab-and-go lunches throughout the week.
06of 16Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
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Green Goddess Salad with Chickpeas
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
07of 16Chopped Salad with Sriracha Tofu & Peanut DressingView RecipePrep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.
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Chopped Salad with Sriracha Tofu & Peanut Dressing
Prep four days' worth of high-protein vegan lunches using just four easy ingredients from your local specialty grocery store, including a veggie-heavy salad mix as a base. Because this salad mix is hearty, you can dress these bowls up to 24 hours before serving to allow the flavors in this healthy chopped salad to marry. If you can’t find a hearty mix, go with broccoli slaw or shredded Brussels sprouts.
08of 16Breakfast Lemon-Blueberry Oatmeal CakesView RecipeAli RedmondA cross between muffins and baked oatmeal, these oatmeal cakes are perfect for an on-the-go breakfast or snack. If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.
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Breakfast Lemon-Blueberry Oatmeal Cakes
Ali Redmond
A cross between muffins and baked oatmeal, these oatmeal cakes are perfect for an on-the-go breakfast or snack. If you prefer to use fresh blueberries, they’re an equal swap for the frozen in this recipe. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.
09of 16Creamy White Chili with Cream CheeseView RecipeThis rich, yet healthy, white chicken chili recipe comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don’t have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang.
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Creamy White Chili with Cream Cheese
This rich, yet healthy, white chicken chili recipe comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don’t have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang.
10of 16Garlic HummusView RecipeThis garlic hummus recipe couldn’t be easier–just toss a few ingredients in the food processor and whir away!
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Garlic Hummus
This garlic hummus recipe couldn’t be easier–just toss a few ingredients in the food processor and whir away!
11of 16Meal-Prep Vegan Lettuce WrapsView RecipeFor this healthy lunch idea, we swap the traditional warm filling with a cold plant-based bean salad loaded with fresh herbs and lemon. Topping each lettuce leaf with a little quinoa before adding the filling helps to keep the wrap from getting soggy.
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Meal-Prep Vegan Lettuce Wraps
For this healthy lunch idea, we swap the traditional warm filling with a cold plant-based bean salad loaded with fresh herbs and lemon. Topping each lettuce leaf with a little quinoa before adding the filling helps to keep the wrap from getting soggy.
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Baked Blueberry & Banana-Nut Oatmeal Cups
Jamie Vespa
13of 16Vegan Bistro Lunch BoxView RecipePerfect to pack for lunch to take to work or for a picnic in the park, this vegan bistro box is filled with Mediterranean diet-inspired crunchy vegetables, pita bread, creamy hummus and olives.
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Vegan Bistro Lunch Box
Perfect to pack for lunch to take to work or for a picnic in the park, this vegan bistro box is filled with Mediterranean diet-inspired crunchy vegetables, pita bread, creamy hummus and olives.
14of 16Avocado HummusView RecipeThis vibrant green hummus recipe couldn’t be easier–just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.
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Avocado Hummus
This vibrant green hummus recipe couldn’t be easier–just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.
15of 16Chicken Satay Bowls with Spicy Peanut SauceView RecipeChicken satay, originally from Indonesia and popular throughout Southeast Asia, is served with a crunchy Savoy cabbage slaw and creamy peanut sauce in this easy meal-prep recipe.
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Chicken Satay Bowls with Spicy Peanut Sauce
Chicken satay, originally from Indonesia and popular throughout Southeast Asia, is served with a crunchy Savoy cabbage slaw and creamy peanut sauce in this easy meal-prep recipe.
16of 16Pumpkin-Oat Mini MuffinsView RecipeThese gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
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Pumpkin-Oat Mini Muffins
These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you’d rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
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