Balanced Make-Ahead Bowls
A vibrant and nourishing meal prep recipe featuring fall-inspired veggie-grain-protein bowls that are easy to customize and perfect for quick and healthy lunches.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or low-sodium vegetable broth
- 1 large sweet potato peeled and cubed (swap for butternut squash)
- 2 cups Brussels sprouts halved (or sub broccoli florets)
- 1 tbsp olive oil (avocado oil works too)
- 1 tsp smoked paprika (or regular paprika + pinch of cayenne)
- 1 can chickpeas drained and rinsed
- 4 oz baby spinach (or kale, stems removed)
- 1/4 cup feta cheese (use vegan feta for dairy-free)
- 2 tbsp fresh parsley (or cilantro)
- 4 tbsp Greek yogurt (for drizzling; coconut yogurt for vegan)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F. Line two sheet pans with parchment or foil.
- Toss sweet potato cubes and Brussels sprouts with olive oil, smoked paprika, salt, and pepper. Roast for 20 minutes.
- Bring quinoa and broth to a boil, then simmer until fluffy.
- Toss chickpeas with oil and seasoning, then roast until slightly crisp.
- Divide quinoa among containers, top with veggies, chickpeas, spinach, yogurt, parsley, and feta.
- Let the bowls cool before sealing and refrigerating.
Notes
Tips on choosing and prepping each ingredient are included in the recipe. This meal prep recipe is perfect for a quick and easy lunch option that can be stored in the fridge for up to 4 days.
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