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 started making meal-prep bowls to simplify busy weekdays. Arranging the vegetables and protein in bright layers not only looks inviting but makes healthy eating so much more enjoyable.
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
- Salt & 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: 3 tablespoons
- Lemon juice: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Honey: 1 teaspoon (or maple syrup for vegan)
- Salt & black pepper: To taste
- 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 emulsified.
- Assemble the bowls:
- Divide quinoa among 4 meal-prep containers. Arrange sliced chicken, cherry tomatoes, purple cabbage, carrot, bell pepper, spinach, edamame, and cucumber in colorful layers over the grains.
- Dress and garnish:
- Drizzle with dressing or pack dressing separately. Garnish each bowl with pumpkin seeds and parsley.
- Storage:
- Store in refrigerator for up to 4 days.
Save My kids love helping to layer the ingredients, and it's fun seeing how each person makes their own colorful bowl. These bowls are great for family lunches or dinners at home.
Required Tools
Medium saucepan, frying pan, sharp knife, cutting board, whisk, mixing bowl, and meal-prep containers are most helpful for success and easy assembly.
Allergen Information
Contains soy (edamame) and mustard (Dijon mustard). For nut allergies, ensure pumpkin seeds are processed in a nut-free facility.
Nutritional Information
Each serving provides about 385 calories, 15 g fat, 35 g carbohydrates, and 30 g protein.
Save Layer ingredients for maximum color and freshness. These bowls stay delicious in the fridge for several days & make weekday meals a breeze.
Recipe Questions
- → Can I use a different grain instead of quinoa?
Absolutely! Brown rice or farro are great alternatives and offer different textures and flavors to the bowls.
- → Is there a vegan option for the protein?
Yes, grilled tofu or chickpeas make delicious plant-based options while maintaining protein and flavor.
- → How long do these bowls last in the refrigerator?
They will stay fresh for up to four days when stored in airtight containers in the fridge.
- → What dressing works best for this bowl?
A blend of olive oil, lemon juice, Dijon mustard and honey creates a tangy, bright dressing that complements the ingredients.
- → Can I add more crunch or toppings?
Add thinly sliced radishes or avocado for creaminess right before serving, or sprinkle extra toasted pumpkin seeds.
- → Are these bowls gluten- and dairy-free?
Yes, the main ingredients are naturally gluten- and dairy-free. Always check product labels to confirm.