Vegetarian Meal Prep with Marek Fitness no. 7

Marek | @marekfitness by Marek | @marekfitness 6 February 2018

Overnight oats and roast sweet potatoes? Sounds like another fantastic vegetarian meal prep from Marek!

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Vegetarian Meal Prep with Marek Fitness no. 7



I am a 35-year-old male vegetarian working out five days per week and play volleyball twice a week for two hours on average. I weigh around 93kg and with this meal prep I maintain roughly a 10 to 12% body fat level. I also allow myself to eat whatever meal I feel like twice a week, especially around leg day and back day.



True Protein WPI90

True Protein Glutamine

True Protein Pre Workout (at times)


Food Diary Breakdown


Chocolate and PB Overnight Oats with Blueberries


Lunch #1

Chickpea “meatballs” with red rice pasta and steamed veggies


Lunch #2

Seared/baked tofu with broccoli and roasted sweet potatoes





True Protein WPI90 shake with berries



Buffet style salad

meal prep



Overnight Oats

¾ cup oats

1 cup almond milk

½ scoop Choc and Peanut Butter True Protein WPI 90

1 tbsp flax seeds

½ cup blueberries


Baked Tofu


400g extra firm tofu

Pinch of salt and black pepper

2 tbsp barbeque sauce (optional)



Preheat oven to 205 degrees Celsius.

Drain and pat dry tofu.

Cut in roughly 2-cm cubes.

Place tofu cubes on a parchment paper lined baking sheet.

Sprinkle salt and pepper over it.

Bake for about 15 to 20 minutes.

Take out and place in a large bowl, add barbecue sauce and toss well to coat all tofu with the sauce.

Place it back on the baking sheet and bake for another 5 to 10 minutes.


Roasted Sweet Potatoes


900g sweet potatoes 

Pinch of salt and black pepper

½ tsp of paprika

1 tbsp extra virgin olive oil



1.   Pre-heat oven to 205°C.

2.   Clean and cut in roughly 2cm wedges.

3.   In a large bowl mix wedges with spices and olive oil.

4.   Place the potatoes on an olive oil-sprayed baking sheet.

5.   Roast for about 45 minutes depending on the thickness of wedges.


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