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5 Easy Microwave Meals for Dorms & Hotels

Recipes by Vegan Recipes and Vibes (@veganrecipesandvibes)

Being on the road and living out of Airbnb's & hotels means that sometimes we're stuck with only a microwave for the week. I quickly learned that we can't (well, shouldn't) live off of takeout and instant noodles for the week, so I've devised a handful of vegan microwave meals that can easily be made in any hotel or Airbnb. These are also great vegan recipes for dorm room living! Sure it's not really technically "cooking", but maybe this article will help give you some new meal ideas (plus it'll save you from spending a fortune on takeout). Scroll down to enjoy a few of my favorite go-to's and try them out yourself!

Warm grain salad bowls featuring rice, beans, steamed veggies, corn, avocado, spinach, and ranch dressing.

Warm Grain Salad Bowls

Yield: 4 servings | Prep time: 5 minutes | Cook time: 7 minutes | Total time: 12 minutes

Grain bowls are my go-to's whether I'm staying in a hotel with only a microwave, or in an Airbnb with a full kitchen. They're such a great way to pack in veggies, grains, and nutrients. Not to mention they're easily customizable and so delicious! Here is my version of an easy veggie-packed microwavable warm grain salad bowl.



  • Microwave the frozen veggies according to the directions on the box. Set aside.

  • Microwave the ready rice according to the instructions on the package. Set aside.

  • Open the cans of beans and corn. Drain.

  • Add the beans and corn into a bowl and microwave for 2 minutes until warmed.

  • Slice the avocado.

  • In a bowl, add about 1/4 of the steamed veggies, rice, beans, corn, avocado a large handful of spinach, and 2 tbsp ranch.

  • Serve immediately and enjoy!

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 4

  • Calories: 310

  • Total Fat: 14g

  • Carbs: 41g

  • Protein: 9g

Chili rice bowls featuring brown rice topped with Amy's vegan black bean chili.

Chili Rice Bowls

Yield: 2 servings | Prep time: 2 minutes | Cook time: 5 minutes | Total time: 7 minutes

I found Amy's Vegan Chili at a small grocery store in Alaska and wasn't too happy with the $5 price tag, so I only bought one can. Then I added some rice and a side of bread to turn it into 2 filling meals and a complete protein (rice + beans = gold). This ended up being a warming and satisfying dinner, perfect for traveling to or living in colder climates. It's now one of my go-to's, and I don't have to wait for Amy's chili to go on sale!



  • Microwave the ready rice according to the instructions on the package, but only heat it half way (ie: if the instructions are 90 seconds, only heat for 45 seconds).

  • Dish the half-heated rice into your two bowls.

  • Open the can of soup and pour it on top of the rice.

  • Microwave the dishes for 3-4 minutes or until the soup is warmed through.

  • Top with tortilla chips and enjoy!

Nutrition & Servings: (calculated by MyFitnessPal - does not include chips or bread)

  • Servings: 2

  • Calories: 430

  • Total Fat: 6g

  • Carbs: 79g

  • Protein: 17g

One bowl enchiladas featuring two wrapped enchiladas filled with beans and rice, topped with enchilada sauce, with a side of guac and salsa.

One-Bowl Enchiladas

Yield: 6 servings | Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes

Microwave enchiladas...? Don't knock 'em til you try 'em! These actually turned out so good that we ended up making seconds. The brand of refried beans and enchilada sauce definitely makes them though so don't skimp on those ingredients. You can add some vegan cheese to the inside or top, but I didn't feel like they needed it. Plus I wasn't about to drop $8 on a package of vegan cheese in Alaska.



  • Microwave the ready rice according to the instructions on the package. Set aside.

  • Open the cans of refried beans and black beans.

  • Scoop two big servings of each into one dish, and microwave for 1-2 minutes until slightly warmed.

  • Lay out your tortillas and fill with a scoop of refried beans, black beans, and rice.

  • Carefully roll them and lay 1 or 2 in each bowl, seam-side down.

  • Top with a generous portion of the enchilada sauce.

  • Microwave for 2 minutes until the tortillas are warmed through.

  • Top with guacamole, salsa, and cilantro.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 6

  • Calories: 425

  • Total Fat: 12g

  • Carbs: 71g

  • Protein: 14g

Teriyaki tofu fried rice in a bowl

Teriyaki Tofu Fried Rice

Yield: 4 servings | Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes

This vegan fried rice recipe heavily depends on being able to find the main ingredients at the grocery store. They can be swapped out with different brands or flavors (ie: if you can't find teriyaki flavored tofu, try using ginger flavored tofu).



  • Open the package of tofu and rip it apart into small pieces (I prefer ripping it instead of slicing because it gives it a better texture).

  • Open the package of fried rice and cook according to the directions on the box.

  • When the rice has about 1 minute left of microwaving, toss in the tofu.

  • Microwave for another minute.

  • Top with some soy sauce for additional flavor if needed.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 4

  • Calories: 280

  • Total Fat: 11g

  • Carbs: 35g

  • Protein: 10g

Pantry veggie wraps at the beach

Pantry Veggie Wraps

Yield: 4 wraps | Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes

A great quick no-cook lunch alternative to pb&j's. I call these "pantry" wraps since I just use whatever is leftover in my pantry from other meals, like salads and enchiladas. They're easy to make ahead of time and eat on the go, or even bring the ingredients in a cooler and make them while you're traveling. You can essentially put whatever you want in these wraps, but this is one of my favorite combinations. Plus most of these ingredients can be used in other easy microwave recipes and snacks!


  • 4 flour tortillas

  • 1 cup hummus

  • 1 avocado

  • 1/2 cucumber

  • 1/2 cup corn

  • 2 cups spinach or salad greens

  • Cilantro (optional)

  • 4 tbsp vegan ranch dressing (or dressing of your choice)


  • Slice a few pieces of the cucumber and avocado.

  • Take your tortilla and spread a layer of hummus.

  • Add a few slices of avocado and cucumber, a scoop of corn, handful of greens, and cilantro.

  • Drizzle each with 1 tbsp of ranch dressing.

  • Wrap it up and enjoy!

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 4

  • Calories: 406

  • Total Fat: 25g

  • Carbs: 3 g

  • Protein: 9g


Nutrition facts include the ingredients listed above, using any brands included in the links. Nutrition facts may change if different quantities or brands of ingredients are used or added.

Did you make this recipe? Tag me on social media at vegan recipes and vibes


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