Pin it A vibrant nutrient-packed meal featuring colorful vegetables wholesome grains lean protein and a zesty dressing designed for easy meal-prep and beautiful presentation.
Meal-prep bowls like these have become my go-to weekday solution. Their versatility and vibrance always encourage me to eat more veggies while enjoying variety in every bite.
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Ingredients
- Quinoa: 1 cup (180 g) rinsed
- Water: 2 cups (480 ml)
- Salt: 1/2 teaspoon divided
- Chicken Breasts: 2 large (about 400 g) boneless 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: sliced
- Baby Spinach: 1 cup (100 g)
- Edamame: 1/2 cup (70 g) shelled cooked
- Cucumber: 1 small sliced
- Extra-Virgin Olive Oil (Dressing): 3 tablespoons
- Lemon Juice: 2 tablespoons
- Dijon Mustard: 1 teaspoon
- Honey or Maple Syrup: 1 teaspoon
- Pumpkin Seeds: 2 tablespoons toasted
- Fresh Parsley: 1 tablespoon chopped
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Instructions
- Cook the quinoa:
- In a saucepan combine quinoa water and 1/2 teaspoon 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 to 7 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 small bowl until combined.
- Assemble the bowls:
- Divide quinoa evenly among 4 meal-prep containers. Arrange sliced chicken cherry tomatoes cabbage carrot bell pepper spinach edamame and cucumber in colorful separate layers on top of the grains.
- Add garnish and store:
- Drizzle with dressing or pack dressing separately for freshness. Garnish with pumpkin seeds and parsley. Store in the refrigerator for up to 4 days.
Pin it My family loves personalizing their bowls with extra veggies and different proteins which makes dinner prep interactive and fun.
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Meal Prep Success
Use wide flat containers to showcase the beautiful layers for visual appeal and easy portioning.
Allergen Awareness
Choose pumpkin seeds processed in a nut-free facility and always scan labels for sneaky ingredients.
Nutrition Per Serving
Each bowl delivers around 385 calories 15 g fat 35 g carbohydrates and a protein punch of 30 g making it an energizing lunch or dinner.
Pin it 
With creative layering and wholesome ingredients these meal-prep bowls are as tasty as they are stunning. Build ahead and savor vibrant lunches all week.
Recipe FAQs
- → What protein alternatives work well in these bowls?
Try grilled tofu or chickpeas to make the dish vegan or use turkey for variety.
- → Can I swap quinoa for another base?
Brown rice or farro are excellent substitutes and add delicious texture to your bowls.
- → How can I add extra crunch?
Thinly sliced radishes or fresh cucumber boost crunch and visual appeal.
- → How long can I store the bowls?
Meal-prep containers with assembled bowls keep fresh in the refrigerator for up to four days.
- → Is the dressing vegan friendly?
Use maple syrup instead of honey for a vegan dressing option.
- → What tools do I need for meal-prep?
A saucepan, grill or frying pan, mixing bowls, sharp knife, and containers are handy for prep.
