Save 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 love making these meal-prep bowls for a bright start to my week. Seeing all the color in my fridge motivates me to eat well, and layering the ingredients keeps everything fresh and crisp.
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Ingredients
- Quinoa: 1 cup (180 g), rinsed
- Water: 2 cups (480 ml)
- Salt: 1/2 teaspoon
- 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: 1, sliced
- Baby spinach: 1 cup (100 g)
- Edamame: 1/2 cup (70 g), shelled, cooked
- Cucumber: 1 small, sliced
- Extra-virgin olive oil: 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 salt. Bring to a boil, then reduce 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 with olive oil, smoked paprika, garlic powder, salt, and pepper. Grill or pan-sear over medium heat for 6–7 minutes per side, until cooked. 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 emulsified.
- Assemble the bowls:
- Divide quinoa among 4 meal-prep containers. Arrange chicken and vegetables in colorful layers on top.
- Add dressing:
- Drizzle with dressing or pack dressing separately. Garnish with pumpkin seeds and parsley.
- Storage:
- Store in refrigerator up to 4 days.
Save My family loves picking their favorite veggies for their own bowl, and it's a great way to get kids excited about nutrition and colors at dinner.
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Required Tools
Medium saucepan, frying pan or grill pan, sharp knife, cutting board, whisk, mixing bowl, meal-prep containers
Allergen Information
Contains soy from edamame and mustard from Dijon. For nut allergies, ensure pumpkin seeds are processed in a nut-free facility. Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 385, Total Fat 15 g, Carbohydrates 35 g, Protein 30 g
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These bowls are a feast for both eyes and taste buds. Prep ahead for easy, colorful meals all week.
Recipe FAQ
- → Can I substitute quinoa with another grain?
Yes, brown rice or farro work well and add a different texture to your meal-prep bowls.
- → How can I make this meal vegetarian?
Swap chicken for grilled tofu or chickpeas for a satisfying plant-based protein boost.
- → Can I add extra vegetables?
Absolutely! Try adding avocado, thinly sliced radishes, or roasted vegetables for extra variety.
- → How should I store these bowls?
Keep assembled bowls in airtight containers in the refrigerator and add dressing just before serving for freshness.
- → Is this meal suitable for gluten-free diets?
Yes, the bowls use quinoa, which is naturally gluten-free, making them suitable for gluten-sensitive eaters.
- → What protein options are available?
Chicken is featured, but tofu, chickpeas, or even hard-boiled eggs are great alternatives.
