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Vegetarian meal prep recipes
Cook-ahead vegetarian soups, bean dishes, breakfast bakes and lunch fillings with practical storage notes.
Meal prep works best when you cook a few useful components rather than identical plates for the whole week. A pot of lentils, a roasted vegetable tray and a simple sauce can become bowls, wraps and lunches. These recipes include storage suggestions to help you plan what to cook now and what to assemble later.
Cool cooked food promptly and refrigerate in shallow sealed containers. Keep leafy greens, toasted nuts and dressings separate until serving. Follow the recipe’s shorter storage window when combining dishes. Freeze surplus portions early, label them with the dish name and date, and reheat cooked meals until steaming throughout.
Find your next favorite
Turmeric Tofu Scramble
Golden tofu curds, sweet red pepper and wilted spinach make a savory vegan breakfast. Finish with fresh chives and cook the scramble in one skillet.
Apple Cinnamon Baked Oatmeal
A soft, sliceable oat bake with diced apple, cinnamon and a walnut topping. Make it ahead for breakfast and warm each portion with a splash of oat milk.
Lemon Ricotta Pancakes
Ricotta keeps these lemon pancakes tender, while fresh zest brightens the batter. Cook small batches over moderate heat for golden edges and soft centers.
Savory Chickpea Flour Omelet
A savory chickpea-flour pancake filled with tomato, red onion and cilantro. Cumin and turmeric add warmth to this egg-free breakfast.
Blueberry Almond Overnight Oats
Creamy overnight oats with blueberries, almond butter and chia seeds. Stir before bed, chill overnight and breakfast is ready when you are.
Sweet Potato Black Bean Breakfast Hash
Tender sweet potato cubes and black beans meet smoky paprika, red pepper and fresh lime in a colorful one-pan breakfast hash.
Banana Buckwheat Waffles
Ripe banana and cinnamon give these vegan buckwheat waffles a soft center and gently sweet flavor. Freeze extras for an easy toasted breakfast.
Spinach Feta Breakfast Muffins
Savory breakfast muffins packed with spinach and vegetarian feta. Their portable size makes them useful for breakfast at home or a lunchbox later.
Peanut Butter Banana Smoothie
Banana, peanut butter and soy milk blend into a thick breakfast smoothie, with oats and ground flaxseed for a little extra texture.
Tomato Basil Breakfast Frittata
A skillet frittata with sweet cherry tomatoes, spinach and vegetarian mozzarella. Finish in the oven, then scatter fresh basil over the set egg custard.
Carrot Cake Breakfast Porridge
Finely grated carrot, raisins and warming spices turn a simple oat porridge into a cozy breakfast, finished with walnuts and maple syrup.
Mushroom White Bean Breakfast Toast
Golden mushrooms sit over a lemony white bean spread on crisp wholegrain toast. A savory vegan breakfast made with a skillet and a fork.
Chocolate Cherry Chia Pudding
Cocoa and soy milk make a creamy chocolate chia pudding, topped with juicy cherries. Prepare it ahead and let the seeds thicken in the fridge.
Red Lentil Tomato Soup
Red lentils melt into a warming tomato soup with carrots, cumin and garlic. A squeeze of lemon gives the thick, spoonable broth a bright finish.
Roasted Tomato Red Pepper Soup
Roasting tomatoes, red peppers and garlic brings sweetness and browned edges to this smooth soup. Blend with vegetable stock and fresh basil.
Leek Potato White Bean Soup
Soft leeks, potatoes and white beans blend into a creamy soup without dairy. Thyme and a little lemon keep the gentle flavors balanced.
Coconut Sweet Potato Soup
Sweet potatoes simmer with ginger, vegan red curry paste and coconut milk, then blend into a velvety soup finished with lime and cilantro.
Tuscan Kale Cannellini Soup
Cannellini beans, kale and tomatoes simmer in an oregano-scented vegetable broth. Mash a few beans to make this rustic Italian-inspired soup thicker.
Ginger Carrot Lentil Soup
Fresh ginger lifts a smooth soup of carrots and red lentils. Coriander, turmeric and lemon add warmth and brightness without a long ingredient list.
Broccoli Pea Mint Soup
A bright green soup of broccoli, peas and fresh mint. Cook the broccoli stalks first, then blend the tender vegetables with lemon and stock.
Smoky Corn Chowder
Sweetcorn and tender potato pieces fill a creamy oat-milk chowder. Smoked paprika gives the broth a warm, savory finish.
Mushroom Barley Soup
Browned mushrooms and chewy pearl barley make a satisfying vegetable soup with carrots, celery and thyme. Add a little broth when warming leftovers.
Miso Tofu Noodle Soup
Rice noodles, tofu, mushrooms and bok choy sit in a ginger-miso broth. Stir miso in off the heat and finish with sesame oil and scallions.
Greek Lemon Chickpea Soup
Chickpeas and rice simmer in a lemony broth, thickened with tahini and finished with dill. A creamy vegan take on a Greek-inspired soup.
Spiced Pumpkin Chickpea Soup
Pumpkin and chickpeas simmer with cumin, cinnamon and coriander. Blend part of the soup for a thick broth with plenty of whole chickpeas.
Coconut Chickpea Spinach Curry
Chickpeas and spinach simmer in a creamy tomato-coconut sauce with ginger and curry spices. Finish with lime for a bright, plant-based dinner.
Red Lentil Dal with Cumin
Soft red lentils meet a fragrant onion, tomato and cumin tempering. This vegan dal is gently spiced and easy to loosen into your preferred texture.
Cauliflower Potato Aloo Gobi
Cauliflower and potatoes cook in a tomato-spice base until tender. Add the cauliflower after the potatoes so both keep their shape.
Creamy Butter Bean Masala
Soft butter beans simmer in a spiced tomato sauce enriched with blended cashews. A creamy vegan main with garlic, ginger and garam masala.
Peanut Sweet Potato Chickpea Stew
Sweet potatoes and chickpeas make a hearty tomato stew with ginger and smooth peanut butter. A little chili balances the rich, nutty sauce.
Vegetarian Three Bean Chili
Kidney, black and pinto beans simmer with tomatoes, peppers and smoky spices. Mash a few beans for a thick vegetarian chili that freezes well.
Lentil Walnut Bolognese
Brown lentils and finely chopped walnuts give this tomato pasta sauce its hearty texture. Spoon over spaghetti for a satisfying vegan dinner.
Crispy Baked Falafel
Soaked chickpeas, parsley and cilantro become crisp-edged oven-baked falafel. Plan ahead for soaking, then shape small patties and bake until golden.
Baked Harissa Tofu
Extra-firm tofu roasts in a harissa, lemon and maple marinade until its edges brown. Finish with parsley for a simple, boldly flavored vegan main.
Sesame Ginger Tempeh Stir-Fry
Golden tempeh, broccoli and peppers meet a ginger-soy sauce in a quick stir-fry. Serve over rice and finish with sesame seeds.
Maple Mustard Tofu Traybake
Tofu, baby potatoes and broccoli roast with a tangy maple-mustard glaze. Give the potatoes a head start for an evenly cooked traybake.
Mushroom Lentil Meatballs
Lentils, browned mushrooms and breadcrumbs form tender vegan meatballs. Bake until firm, then spoon over warm tomato passata.
Vegetarian Stuffed Cabbage Rolls
Tender savoy cabbage leaves wrap a rice, lentil and mushroom filling. Bake the rolls under tomato sauce for a comforting vegan main.
Black Bean Sweet Potato Tacos
Roasted sweet potatoes and warm black beans fill soft corn tortillas, with lime-dressed cabbage and mashed avocado for fresh contrast.
Crispy Cauliflower Buffalo Wraps
Battered cauliflower bakes until golden, then gets a spicy hot-sauce coating. Tuck into wraps with lettuce, carrot and a cool soy-yogurt sauce.
Smoky Jackfruit Taco Filling
Young jackfruit shreds into a smoky tomato taco filling with cumin and paprika. Use jackfruit in brine and serve in warmed corn tortillas.
Halloumi Pepper Souvlaki
Vegetarian halloumi, peppers and zucchini turn golden on a grill pan. Serve the skewers with warm pita and a cucumber-yogurt sauce.
Paneer Pea Tomato Curry
Golden paneer cubes and sweet peas simmer in a ginger-tomato sauce. Garam masala adds a fragrant finish to this vegetarian curry.
Spinach Chickpea Coconut Stew
Chickpeas and spinach cook in a coconut broth with ginger and warming curry spices. Add lime at the end to lift the creamy sauce.
Eggplant Chickpea Tagine
Soft eggplant and chickpeas simmer with tomatoes, cumin and cinnamon. Dried apricots add a gentle sweetness to this Moroccan-inspired stew.
Tofu Vegetable Red Curry
Tofu, green beans and peppers simmer in a coconut red curry, finished with basil and lime. Choose vegan curry paste for a fully plant-based meal.
Vegetarian Japanese Curry
Potatoes, carrots and tofu cook in a mild curry sauce with grated apple. A homemade flour-thickened sauce makes this comforting rice bowl vegan.
Lentil Mushroom Cottage Pie
A rich lentil and mushroom filling sits under a golden mashed-potato topping. This vegan cottage pie brings familiar comfort to a shared table.
Chickpea Vegetable Pot Pie
Chickpeas, carrots, mushrooms and peas bake under a crisp vegan puff-pastry lid. Oat milk gives the vegetable filling a creamy texture.
Roasted Vegetable Couscous
Roasted zucchini, peppers and eggplant meet fluffy couscous and chickpeas. Lemon and parsley brighten a warm, generous vegetable dinner.
Pinto Bean Rice Burritos
Soft pinto beans in a spiced tomato sauce join rice and lime-avocado in warm tortillas. Roll tightly for an easy vegetarian lunch or dinner.
Lemon Spinach Orzo
Orzo cooks in vegetable stock until creamy, then meets spinach, lemon and vegetarian feta. A quick one-pot dinner with a bright finish.
Roasted Red Pepper Pasta
Roasted peppers, onion and garlic blend with cashews into a silky vegan pasta sauce. Lemon and basil keep the rich sauce fresh.
Creamy Vegan Mushroom Pasta
Browned mushrooms and oat cream make a savory sauce for egg-free pasta. Finish with lemon and parsley for a creamy vegan dinner.
Cherry Tomato White Bean Gnocchi
Burst cherry tomatoes coat pillowy vegan gnocchi and creamy white beans. Spinach and basil add freshness to this quick skillet meal.
Broccoli Lemon Spaghetti
Spaghetti and tender broccoli toss with garlic, chili and lemon. A little pasta water helps olive oil form a glossy, simple sauce.
Zucchini Pea Pesto Pasta
Pasta, peas and golden zucchini meet a dairy-free basil-walnut pesto. Toss off the heat to keep the fresh herbal flavor bright.
Baked Spinach Ricotta Shells
Jumbo pasta shells hold a spinach-ricotta filling in tomato sauce, topped with vegetarian cheeses and baked until golden and bubbling.
Mediterranean Vegetable Pasta Bake
Penne, zucchini, eggplant and peppers bake in oregano-tomato sauce under vegetarian mozzarella. An easy-to-share vegetable pasta dinner.
Butternut Sage Pasta
Roasted squash and sage blend into a smooth oat-milk sauce for pasta. A creamy vegan dinner with sweet squash and a fresh lemon finish.
Spicy Tomato Butter Bean Skillet
Creamy butter beans warm in a chili-tomato sauce with garlic and oregano. Tear over basil for a quick, satisfying one-pan main.
Asparagus Pea Risotto
Arborio rice turns creamy with hot stock, tender asparagus and sweet peas. Vegetarian hard cheese and lemon finish this spring-inspired risotto.
Beetroot Pearl Barley Risotto
Pearl barley simmers with beetroot for a vivid, pleasantly chewy risotto-style dinner. Dill and lemon balance the earthy vegetables.
Crispy Tofu Peanut Noodles
Golden tofu tops rice noodles tossed in a creamy peanut-lime sauce. Shredded carrot and cabbage add fresh crunch to each bowl.
Vegetable Pad Thai
Rice noodles, browned tofu and vegetables toss in a tangy tamarind sauce. Finish this vegan noodle stir-fry with peanuts and fresh lime.
Ginger Scallion Soba Bowls
Cool soba noodles and edamame meet a ginger-sesame dressing, with cucumber, carrots and scallions for a crisp, colorful bowl.
Kimchi Tofu Fried Rice
Vegan kimchi gives tofu fried rice its tangy, savory flavor. Stir-fry with peas and finish with scallions and sesame oil.
Vegetable Singapore Rice Noodles
Thin rice noodles toss with tofu, crisp vegetables and fragrant curry powder. Drain noodles well for a lively stir-fry rather than a wet sauce.
Pineapple Cashew Fried Rice
Sweet pineapple, toasted cashews and vegetables turn chilled rice into a colorful stir-fry, lightly seasoned with curry powder and soy sauce.
Baked Vegetable Jambalaya
Rice, kidney beans and vegetables bake in a smoked-paprika tomato broth. A covered pot gives this vegan jambalaya an easy oven finish.
Vegetarian Mushroom Paella
Mushrooms, peppers and peas join saffron-scented short-grain rice. Let the rice simmer undisturbed for this Spanish-inspired vegetarian dinner.
Quinoa Edamame Sesame Salad
Quinoa and edamame toss with cucumber, carrot and red cabbage in a sesame dressing. A colorful lunch bowl that can be prepared ahead.
Roasted Beet Lentil Salad
Warm roasted beetroot and green lentils meet a mustard-balsamic dressing, with arugula and walnuts added just before serving.
Greek Chickpea Cucumber Salad
Chickpeas, cucumber and juicy tomatoes make a fresh lunch with olives, vegetarian feta and a lemon-oregano dressing.
Lemon Herb Bulgur Salad
Fluffy bulgur mixes with chopped tomatoes, cucumber and generous fresh herbs. Lemon and olive oil make a simple, bright lunch salad.
Warm Farro Roasted Carrot Salad
Chewy farro, roasted carrots and chickpeas meet a lemon-tahini dressing. Fold spinach through while the grains are warm.
Avocado White Bean Sandwiches
Mashed white beans and avocado make a creamy vegan sandwich filling, with lemon, celery and scallions for fresh flavor and crunch.
Curried Chickpea Salad Wraps
Chickpeas, celery and raisins meet a mild curry-yogurt dressing. Partly mash the beans for a vegan wrap filling that holds together.
Roasted Cauliflower Tahini Bowls
Cumin-roasted cauliflower and chickpeas sit over quinoa, finished with a creamy lemon-tahini sauce and parsley.
Miso Mushroom Rice Bowls
Browned mushrooms get a savory miso glaze before joining rice, edamame and cucumber. Sesame seeds finish these Japanese-inspired vegan bowls.
Teriyaki Tofu Broccoli Bowls
Golden tofu and tender broccoli coat in a glossy ginger-soy glaze. Serve over rice for a satisfying vegan bowl.
Harissa Carrot Lentil Bowls
Roasted harissa carrots bring gentle heat to warm lentils and fluffy couscous. Lemon and parsley finish this colorful plant-based dinner.
Mediterranean Stuffed Zucchini Boats
Zucchini halves hold a lentil-tomato filling and a topping of vegetarian feta. Cover while baking so the shells turn tender.
Black Bean Quinoa Stuffed Peppers
Bell peppers bake around a quinoa, black bean and sweetcorn filling with smoky spices. Finish with lime and cilantro.
Spinach Lentil Stuffed Eggplant
Roasted eggplant halves carry a tomato-lentil filling with spinach and cumin. A lemon-tahini drizzle adds creaminess to this vegan main.
Creamy White Bean Polenta
Soft polenta forms a cozy base for browned mushrooms, white beans and spinach. Garlic and thyme give the topping a savory flavor.
Crispy Chickpea Potato Traybake
Potatoes and chickpeas roast with paprika, garlic and oregano until golden. Add cherry tomatoes near the end and finish with lemon.
Vegetarian Enchilada Skillet
Black beans, sweetcorn and tortilla strips simmer in a spiced tomato sauce, finished with melted vegetarian cheddar and cilantro.
Roasted Squash Black Bean Quesadillas
Sweet roasted squash, black beans and vegetarian cheddar fill crisp skillet quesadillas. Lime lifts the soft, hearty filling.
Zucchini Corn Fritters
Grated zucchini and sweetcorn become golden skillet fritters with scallions. Squeeze the zucchini dry for a batter that holds together.
Sweetcorn Chickpea Fritters
Sweetcorn, onion and cilantro fill a warmly spiced chickpea-flour batter. Fry small portions for crisp edges and tender vegan centers.
Baked Carrot Lentil Patties
Carrots, lentils and oats form small vegan patties with cumin and parsley. Bake until firm and gently browned at the edges.
Roasted Garlic White Bean Dip
Soft roasted garlic blends with white beans, lemon and olive oil for a creamy vegan dip with a mellow savory flavor.
Classic Lemon Tahini Hummus
Chickpeas, tahini and lemon blend into smooth hummus. Whip the tahini with water first for a lighter, creamier texture.
Smoky Roasted Eggplant Dip
Very soft roasted eggplant mixes with tahini, lemon and smoked paprika. Drain the flesh before mashing for a thick, creamy vegan dip.
Edamame Lime Guacamole
Chopped edamame adds texture to mashed avocado, with lime, red onion and cilantro. A fresh, chunky vegan dip to serve right away.
Rosemary Roasted Chickpeas
Chickpeas roast until dry and crisp, then get a coating of rosemary and smoked paprika. A savory snack with simple pantry ingredients.
Baked Spinach Artichoke Dip
Spinach and artichokes bake in a creamy yogurt-cheese mixture under golden vegetarian mozzarella. Serve warm after a short rest.
Tomato Basil Bruschetta
Crisp sourdough toast holds chopped tomatoes, basil and garlic with a balsamic dressing. Assemble just before serving to keep the bread crisp.
Crispy Baked Zucchini Fries
Zucchini batons get a light vegan batter and seasoned breadcrumb coating, then bake until golden. Serve fresh for their best crisp texture.
Sesame Cucumber Smashed Salad
Smashed cucumber catches a garlicky sesame-soy dressing in its uneven edges. A crisp, quick side with a little chili warmth.
Warm Marinated Olives
Olives warm gently in olive oil with garlic, citrus zest and rosemary. Serve with their fragrant oil for a simple shared-table snack.
Vegan Chocolate Avocado Mousse
Ripe avocado blends with cocoa, maple syrup and vanilla into a smooth chocolate mousse. Chill in small glasses for an easy vegan dessert.
Apple Blackberry Crumble
Apples and blackberries bubble under a crisp oat crumble with cinnamon. Vegan butter makes a simple plant-based version of the British dessert.
Vegan Lemon Loaf Cake
A tender vegan loaf scented with lemon zest, finished with a tangy lemon glaze. Mix gently and cool fully before icing.
Fudgy Black Bean Brownies
Black beans blend into a cocoa-rich vegan brownie batter with oats and dark chocolate. Cool completely for a dense, fudgy slice.
Coconut Mango Rice Pudding
Rice simmers gently in coconut and oat milk until creamy, then meets fresh mango. Serve this vegan pudding warm or chilled.
Strawberry Oat Crumble Bars
Strawberries bake between a pressed oat base and a loose crumble topping. Cool and chill the bars so the fruit filling slices neatly.
Peanut Butter Oat Cookies
Peanut butter, maple syrup and oats make softly chewy vegan cookies. A short bake keeps their centers tender as they cool.
Dark Chocolate Tahini Cookies
Nutty tahini and dark chocolate give these vegan cookies a rich flavor. Bake until the edges set and let the centers firm on the tray.
Pear Ginger Upside-Down Cake
Pears bake beneath a tender ginger-spiced vegan cake, then turn into a glossy fruit topping when the cake is inverted.
Vegan Carrot Walnut Cake
Grated carrots, walnuts and raisins fill a warmly spiced vegan cake. Cool fully, then spread with a lemony vegan cream-cheese topping.
Orange Olive Oil Cake
Orange juice and zest brighten a simple olive oil cake with a tender crumb. Use mild oil so the citrus stays at the center of the flavor.
Baked Cinnamon Pears
Pear halves bake with maple syrup, cinnamon and walnuts until tender. Spoon their warm baking juices over each portion.
Chocolate Banana Nice Cream
Frozen bananas blend with cocoa and peanut butter into a creamy vegan frozen dessert. Serve soft or freeze briefly for a firmer scoop.
Date Walnut Energy Bites
Soft dates, walnuts, oats and cocoa form small no-bake bites. Pulse until the mixture holds together, then roll and chill.
Coconut Lime Shortbread
Coconut and fresh lime flavor a crisp vegan shortbread. Press into a tin, bake gently and cut while still warm.
Vegan Banana Bread
Very ripe bananas keep this cinnamon-walnut loaf moist without eggs or dairy. Slice for a simple snack and freeze extras for later.
Blueberry Lemon Muffins
Blueberries and lemon zest brighten tender vegan muffins. Fold the fruit in gently and bake until their golden tops are set.
Vanilla Berry Bread Pudding
Day-old bread soaks in vanilla egg custard with mixed berries, then bakes until puffed and set. A comforting vegetarian dessert.
Cinnamon Baked Apples
Whole apples bake around an oat, raisin and cinnamon filling with maple syrup. Keep the apple bases intact to hold their sweet centers.
Strawberry Basil Lemonade
Blended strawberries and lemon juice make a bright pink lemonade, lightly infused with fresh basil. Chill before serving and stir the jug.
Cucumber Mint Lime Cooler
Cucumber, mint and lime blend into a cool, lightly sweetened drink. Strain for a smooth texture or keep the fresh cucumber pulp.
Spiced Oat Milk Chai
Black tea warms with ginger, cinnamon, cardamom and cloves before oat milk is added. Strain and serve this gently sweetened vegan chai hot.
Ginger Turmeric Golden Milk
Oat milk warms gently with ginger, turmeric and cinnamon, finished with maple syrup and vanilla. Whisk spices into cold milk for a smooth drink.
Lucky Black-Eyed Pea & Collard Hoppin’ John
A one-pot New Year’s classic: smoky-spiced black-eyed peas, tender collards, and fluffy rice cooked together for an easy, cozy dinner.
Pesto Chickpea Pasta Salad
A meal-prep friendly pasta salad with basil pesto, chickpeas, tomatoes, and fresh vegetarian mozzarella for quick lunches.
Sheet-Pan Tofu Fajita Bowls
Roasted tofu, peppers, and onions seasoned with smoky spices served over rice and black beans for easy vegetarian meal prep.
Crispy Tofu Kimbap with Quick-Pickled Veg
Golden tofu batons, seasoned rice, and tangy quick-pickled vegetables rolled into Korean-style kimbap for a satisfying vegetarian meal.
Quinoa-Stuffed Peppers with Feta
Bell peppers filled with herby quinoa, chickpeas, and tomatoes, then baked with crumbled vegetarian feta for a gluten-free vegetarian dinner.
Cheddar Leek & Potato Hand Pies
Flaky hot-water-crust hand pies stuffed with creamy mustard leeks, peas, and vegetarian cheddar for a portable British-inspired supper.
Grilled Halloumi Chimichurri Grain Bowls
Sear squeaky vegetarian halloumi, char vegetables, and layer everything over citrus quinoa with herb-chile chimichurri for a punchy weeknight bowl.
Chili Crisp Cashew Brussels Fried Rice
Shredded Brussels sprouts, chili crisp, and roasted cashews turn leftover brown rice into a 30-minute, wok-seared dinner with craveable crunch.
Smoky Paprika Lentil Shepherd's Pie
Smoky tomato coated lentils, peas, and mushrooms tucked under rosemary mashed potatoes for a lighter, cozier take on the classic pie.
Roasted Veggie Enchiladas
Corn tortillas stuffed with smoky sheet-pan vegetables, black beans, and cheese bake under a blanket of red enchilada sauce.
Paneer Tikka Masala
Tandoori-spiced paneer cubes broiled until charred, then simmered in a creamy tomato-onion masala sauce.
Falafel Pita Wraps
Crispy baked falafel tucked into warm pita with crunchy vegetables and lemony tahini sauce.
Moroccan-Spiced Root Vegetable Quinoa
Sheet-pan roasted root vegetables tossed with cinnamon-cumin quinoa, preserved lemon, and orange-harissa dressing.
Spicy Za’atar Roasted Chickpea Snack Mix
Crunchy roasted chickpeas tossed with toasted pepitas, pistachios, and dried apricots in a smoky za’atar spice glaze.
Smoky Chipotle Black Bean Stew
One-pot black bean stew with roasted peppers, sweet corn, and lime crema for cozy weeknight bowls.
Mediterranean Harissa Chickpea Power Bowls
Meal-prep bowls layered with fluffy quinoa, roasted harissa chickpeas, and creamy lemon-tahini dressing.
Yuzu-Miso Tempeh Glow Bowls
Citrusy glazed tempeh, quinoa, charred broccolini, and crunchy pickled vegetables stacked into a vibrant dinner bowl.