Don’t have time to make hot oatmeal in the morning?  Mix up these overnight oats the night before! Stored in a Mason jar, they’re a perfect grab-and-go breakfast.

Left unpeeled, hard-boiled eggs keep well in the fridge for up to 5 days.  Make a big batch on Sunday, and you’ll have a protein-packed breakfast ready for every day of the week!

This easy pudding is packed with protein, fiber, and healthy fats.  Before you eat, pile on fresh fruit, coconut flakes, and granola to take it over the top.

Store these egg and veggie muffins in the fridge for up to 3 days for a quick, healthy breakfast.

I love starting my day with one of these soft, nourishing breakfast cookies.  They keep well at room temperature for a few days, and they freeze perfectly for up to 3 months!

Serve it with your favorite yogurt or a splash of almond milk and fresh fruit.

Store it at room temperature for up to 4 days. After that, freeze slices to have on hand for busy mornings.  ~30 seconds in the microwave are all it takes to thaw a piece of this moist, warmly-spiced bread.

These vegan breakfast burritos are filled with my tofu scramble instead of scrambled eggs, which makes them 1) super flavorful and 2) freezer-friendly!  Reheat one in the microwave for a delicious, satisfying breakfast.

Freeze a batch for quick, cozy breakfasts.

Roasted tomatoes, olives, and Italian dressing fill this hearty salad with complex flavors.  You can prep the whole thing in advance – just hold the herbs until right before you eat.

This zesty salad actually improves as it sits in the fridge, so it’s a great one to make on a Sunday and enjoy throughout the week.

This healthy quinoa bowl is fresh and filling, topped with lemony pesto, crispy chickpeas, and crunchy veggies.

I had this one on repeat throughout the summer!  Serve it as a side dish with dinner one night and save the leftovers for lunch the next day.

This recipe is one of my all-time favorite meal prep ideas.  The nutty dressing tastes fantastic on a wide variety of veggies. Toss in whatever you have on hand!

Unlike tender lettuces, kale holds up nicely once it’s dressed, making this salad perfect for meal prep.  Dried cranberries, toasted seeds, and the bright carrot-ginger dressing pack it with fun textures and flavors.

I especially love making this salad in late summer and early fall, when tomatoes, peppers, and fresh herbs are at their best.

Meal prep all the components on the weekend, and you’ll look forward to lunches all week!  For a fun veggie twist, substitute cauliflower rice for regular rice.

A sunny turmeric-tahini sauce takes this veggie and brown rice bowl over the top.

My bright, briny egg salad keeps well for up to 3 days in the fridge. Layer it into a delicious sandwich with watercress or pea shoots and poppy pickled onions.

A vegan twist on a pan bagnat, this sandwich is loaded with a hearty chickpea salad, olives, basil, and lots of fresh veggies.

Replace the mozzarella with sliced avocado and slathers of vegan pesto to make this recipe vegan.

These zingy wraps are one of my go-to meal prep recipes right now.  Fully assembled, they’ll keep for a day or two in the fridge, but if you prefer to prep for the entire week at once, you can store the components separately and put the wraps together throughout the week.

This recipe has a number of components, so it takes some time to meal prep, but, trust me, it is SO worth it.  Stuffed with creamy hummus, pickled onions, spiced roasted chickpeas, and more, these satisfying plant-based wraps are bursting with flavor.