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Vegan Meal Prep Recipe | Sweet Paprika Vegan Bowl & Chocolate Protein Balls

Vegan Meal Prep Recipe | Sweet Paprika Vegan Bowl & Chocolate Protein Balls
Jennifer Blow
Writer and expert7 years ago
View Jennifer Blow's profile

Try this delicious and easy to make 3-day vegan meal prep recipe, with sweet paprika roasted chickpeas and tofu, maca sweet potato fries, asparagus and avocado cream.

Try giving up meat for a day every so often to help our planet and benefit our food systems. With the population rising by around 30% over the next 30 years, the demand for meat at the current rate simply can’t be met.

Did you know, if you omitted meat for one meal, you’d save:

  • Enough carbon emissions to boil a kettle 388 times
  • The daily water usage of nine people
  • Up to 11g of fat
  • Up to 90 calories

vegan meal prep recipe

Ingredients For Our Vegan Meal Prep Recipe

For the vegan meal prep:
  • 2 x 400g packs firm tofu
  • 1 400g can chickpeas
  • 1 tbsp. Coconut Oil
  • 1 tbsp. paprika
  • 200g asparagus
  • Pinch sea salt and pepper
  • 1 large sweet potato
  • 1 tbsp. flour
  • 1 tbsp. Organic Maca Powder
For the avocado cream:
  • 2 small ripe avocados
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. extra-virgin olive oil
  • 1-2 tbsp. cold water
  • Pinch sea salt and pepper
For the protein balls:
  • 2 scoops Vegan Blend (Chocolate Smooth Flavour)
  • 2 scoops Instant Oats
  • 75g Cashew Butter
  • 2 tbsp. Sugar-Free Syrup/honey/agave
  • 1-2 tbsp. almond/coconut/soy milk
  • 1 tbsp. chia seeds for rolling


1. Preheat oven to 200°C or 180°C for fan-assisted.

2. Peel sweet potatoes and cut into skinny fries, then parboil for 10 minutes. Drain well and leave for a few minutes to release moisture, then sprinkle over a little flour and 1 tbsp. maca powder. Bake for 20-25 minutes on the top shelf of the oven.

3. Whilst waiting, heat a large pan on a medium to high heat and add coconut oil, chickpeas and asparagus. Fry for 7-8 minutes and then add the tofu. Fry for a further 3 minutes, tossing occasionally and add paprika, salt and pepper and fry for 2 more minutes.

For the avocado cream:

1. Add all ingredients to a blender and process until smooth and creamy. Place into a small Tupperware box to add to your meal prep once you’ve warmed it up again.

For the protein balls:

1. Combine the Vegan Blend and Instant Oats in a mixing bowl. Add the nut butter and syrup, mix, and gradually add the milk until you can roll the mixture into balls. Roll the balls in chia seeds and pop into plastic tubs to bring with you for a healthy snack!


Calories: 454           Protein: 26g           Fat: 31g           Carbs: 27g


Calories: 78           Protein: 6g            Fat: 5g           Carbs: 4g


Jennifer Blow
Writer and expert
View Jennifer Blow's profile
Jennifer Blow has a Bachelor of Science in Nutritional Science and a Master of Science by Research in Nutrition, and now specialises in the use of sports supplements for health and fitness, underpinned by evidence-based research. Jennifer has been quoted or mentioned as a nutritionist in major online publications including Vogue, Elle, and Grazia, for her expertise in nutritional science for exercise and healthy living. Her experience spans from working with the NHS on dietary intervention trials, to specific scientific research into omega-3 fatty acid supplementation and also the effect of fast foods on health, which she has presented at the annual Nutrition Society Conference. Jennifer is involved in many continuing professional development events to ensure her practise remains at the highest level. Find out more about Jennifer’s experience here: In her spare time, Jennifer loves hill walking and cycling, and in her posts you’ll see that she loves proving healthy eating doesn’t mean a lifetime of hunger.