Save to Pinterest A vibrant, nutrient-packed meal featuring colorful vegetables, wholesome grains, lean protein, and a zesty dressing, designed for easy meal-prep and beautiful presentation.
I started making these meal-prep bowls when I wanted healthy lunches that didn't get boring. Layering the vegetables and protein over quinoa creates a beautiful bowl that makes me excited to eat healthy every day.
Ingredients
- Quinoa: 1 cup (180 g), rinsed
- Water: 2 cups (480 ml)
- Salt: 1/2 teaspoon
- Chicken breasts: 2 large (about 400 g), boneless and skinless
- Olive oil: 1 tablespoon
- Smoked paprika: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Black pepper: To taste
- Cherry tomatoes: 1 cup (120 g), halved
- Purple cabbage: 1 cup (120 g), shredded
- Carrot: 1 large, julienned
- Yellow bell pepper: 1, sliced
- Baby spinach: 1 cup (100 g)
- Edamame: 1/2 cup (70 g), shelled and cooked
- Cucumber: 1 small, sliced
- Extra-virgin olive oil: 3 tablespoons
- Lemon juice: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Honey: 1 teaspoon (or maple syrup for vegan)
- Pumpkin seeds: 2 tablespoons, toasted
- Fresh parsley: 1 tablespoon, chopped
Instructions
- Cook the quinoa:
- In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
- Prepare the chicken:
- Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 6 minutes per side, or until cooked through. Let rest for 5 minutes, then slice thinly.
- Prepare vegetables:
- While grains and chicken cook, chop all vegetables as directed.
- Make the dressing:
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a bowl until mixed.
- Assemble the bowls:
- Divide quinoa evenly among 4 meal-prep containers. Arrange sliced chicken, cherry tomatoes, purple cabbage, carrot, bell pepper, spinach, edamame, and cucumber in separate layers on top of the grains.
- Dress and garnish:
- Drizzle with dressing, or pack dressing separately. Garnish with pumpkin seeds and parsley.
- Store:
- Store covered in the refrigerator for up to 4 days.
Save to Pinterest My kids especially love helping layer the ingredients in their bowls. It has become a fun Sunday tradition to see who makes the most colorful combo.
Meal-Prep Success Tips
Pack the dressing separately to prevent soggy veggies. Add avocado or lime just before eating for extra flavor.
Allergen & Nutrition Info
Contains soy (edamame) and mustard (Dijon mustard). Each serving: 385 calories, 15 g fat, 35 g carbohydrates, 30 g protein.
Serving Suggestions
Try swapping the chicken for tofu or chickpeas for a vegan bowl. Garnish with radishes and a wedge of lime for extra brightness.
Save to Pinterest Enjoy a simple and healthy lunch that stays beautiful and tasty all week long. These meal-prep bowls make eating well both easy and delicious!
Recipe Questions & Answers
- → How can I make this vegetarian?
Swap the chicken for grilled tofu, chickpeas, or your favorite plant-based protein for a vegetarian option.
- → Can I use different grains?
Brown rice, farro, or couscous are great alternatives to quinoa and pair well with colorful vegetables.
- → Is the meal suitable for gluten-free diets?
Yes, the bowl is naturally gluten-free when prepared with quinoa and verified ingredients.
- → How long can I store these bowls?
Keep assembled bowls refrigerated in airtight containers for up to four days. Add avocado just before serving.
- → What vegetables add extra crunch?
Thinly sliced radishes or bell peppers deliver a refreshing crunch and enhance colorful presentation.
- → Is the dressing vegan friendly?
Replace honey with maple syrup to make the dressing vegan and suitable for plant-based bowls.