Vegan Meal Prep: Veggie Tacos

If you’ve been following for a while you know that I am a summer baby- born in the one hot month of the year (July!) in Vermont, land of being able to chuck boiling water out the window and having it freeze before hitting the ground- I was born refusing to be cold. But the heat isn’t the only reason I love summer- with the summer sunshine comes bountiful produce! I call myself a ‘flexitarian,’ meaning that I am mostly vegetarian but add in meat and fish when my body feels like it needs it, but in the summer that is far and few between because oh, that summer produce!

I recently was able to hang out with a bunch of my lovely blogger friends at Sprouts Farmers Market for their Livin’ on the Veg event and loved seeing which local, fresh goodies Sprouts is stocking during these summer months! I I was so inspired I decided to grab a bunch of my favorites and do a little bit of vegan meal prep (because honestly, how can you go wrong with vegan tacos?!) for the busy week ahead. I love making big batches of veggies that you can mix and match in so many meals! Now, when it comes to meal prep, I don’t use specific recipes, I go off of what looks great and makes sense with what fresh veggies are in the store, so feel free to mix and match!

For the Chickpea Filling: (Fits in a 28 Ounce Container)

2 16oz Cans Chickpeas
1 Large Sweet Onion, Diced
Taco Seasoning (To Taste- I used about 1.5 TBs)
1 Tsp Coconut Oil

For the Veggies: (Fits in a 54 Ounce Container)

2 Ears Sweet Corn, Kernels Removed
3 Peppers, Sliced
1 Tsp Coconut Oil

For the Avocado Spread: (Fits in a 12 Ounce Container)

2 Avocados, Pitted and Skinned
1 Bunch of Cilantro, Stems and All!
Juice of One Large Lime

Vegan Meal Prep: Chickpea Taco Filling

1 Drain and rinse chickpeas, pour onto a kitchen towel and pat dry.

2 In a medium to large skillet on medium-low heat, melt coconut oil. Add in onion and stir until translucent.
3 Add in chickpeas and taco seasoning. Stir until chickpeas are warmed through!

Vegan Meal Prep: Fajita Veggies

1 Melt coconut oil in a large skillet on medium heat. Add in peppers and turn sparingly. (If you don’t like a bit of char, stir more frequently until peppers are pliable.
2 Add in sweet corn kernels and cook until warmed through. I like my veggies a bit more crunchy so I only cooked for 3-4 minutes. You can add more time if you like your veggies a bit more done.

Vegan Meal Prep: Avocado Spread

1 Roughly Chop avocado and cilantro and add to a food processor.
2 Process until smooth, then add in juice of one lime. Process until lime juice is incorporated. If you’d like to add salt and pepper you can!

These three recipes are super simple and vegetable forward and will store well in the fridge for 4-5 days! They’re a tasty way to to prep for dinner or lunches and something that the whole family can enjoy! What is your favorite way to use your veggies in the summer? Let me know in the comments below. Also, my mom just texted me ‘I hope you’re dehydrating sweet corn!’ sounds like another trip to Sprouts is in the cards today!

I was compensated with product to facilitate this post. All opinions are my own.