Healthy Quinoa Bowls with Roasted Veggies and Protein
A nutritious meal prep guide for delicious quinoa bowls filled with roasted vegetables and protein.
Equipment
- medium saucepan
- baking sheet
- skillet
- whisk
- Meal prep containers
Ingredients
Base Ingredients
- 1 cup quinoa or brown rice Rinsed
- 2 cups vegetable or chicken broth
- 2 tablespoons olive oil
- to taste salt and pepper
Vegetable Ingredients
- 2 cups broccoli florets
- 1 cup bell peppers Chopped
- 1 cup carrots Sliced
- 1 teaspoon garlic powder
Protein Options
- 1 pound chicken breast or tofu Cubed
- 1 teaspoon paprika
- 1 teaspoon cumin
Dressing Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
Instructions
- Rinse the quinoa or brown rice under cold water. Combine with broth in a saucepan, bring to a boil, then simmer for 15-20 minutes until tender.
- Preheat oven to 400°F (200°C). Toss vegetables with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- Heat olive oil in a skillet. Cook cubed chicken or tofu seasoned with paprika, cumin, salt, and pepper for 6-8 minutes until cooked through.
- In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper for the dressing.
- Assemble meal prep containers with quinoa or rice, roasted vegetables, and protein. Drizzle with dressing before sealing.
Notes
Meal prep bowls can be stored in the fridge for up to four days. Consider freezing portions for longer storage.