Vegan Mediterranean Meal Prep Bowls

  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 4 1x


These hearty Mediterranean Meal Prep Bowls with lemon tahini sauce are packed with bright, fresh flavors for a filling, healthy, and satisfying meal. Vegan and gluten-free!



For the roasted veggies:

  • 2 large sweet potatoes, diced
  • 16oz fresh or frozen green beans, trimmed*
  • 1 1/2 tbsp oil of choice, divided
  • 1 tsp kosher salt, divided

For the lemon tahini sauce:

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • Freshly ground black epper

For assembly:

  • 16oz jar marinated artichoke hearts in oil, chopped
  • 115oz can chickpeas
  • 3 cups arugula
  • 1 avocado, diced (optional)


  1. Preheat oven to 425F and line two baking sheets with parchment paper. Toss potatoes, 3/4 tbsp oil, and 1/2 tsp salt in a bowl. Spread onto baking sheet. In the same bowl, toss green beans, remaining 3/4 tbsp oil, 1/2 tsp salt in bowl. Spread on other baking sheet. Place both sheets in oven and bake for 35-40 minutes, tossing halfway through.
  2. Meanwhile, combine tahini, lemon juice, garlic powder, salt, and pepper in a small bowl. Stir in water until smooth, adding another tablespoon if needed.
  3. In 4 3-cup rectangular glass Pyrex containers (or containers of choice), evenly distribute 3-4 artichokes, 1/3 cup chickpeas, a handful of arugula, 3/4 cup roasted sweet potatoes, and 1/2 cup roasted green beans. Serve drizzled evenly with lemon tahini sauce. Add avocado right before serving or add the night before with a squeeze of lemon juice.


*if using fresh green beans, baking time should be closer to 30 minutes.