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.
As someone who loves prepping meals ahead for busy weeks, these bowls have become my go-to for both flavor and visual excitement. The colorful ingredients make each meal feel special, and it is easy to swap in favorites for variety.
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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
- 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: 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: 1 teaspoon (or maple syrup for vegan)
- Salt & black pepper (dressing): To taste
- 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 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 emulsified.
- Assemble the bowls:
- Divide quinoa evenly among 4 meal-prep containers. Arrange sliced chicken, cherry tomatoes, purple cabbage, carrot, bell pepper, spinach, edamame, and cucumber in colorful, separate layers on top of the grains.
- Add dressing and garnish:
- Drizzle with dressing, or pack dressing separately for freshness. Garnish with pumpkin seeds and parsley.
- Store:
- Store in the refrigerator for up to 4 days.
Pin It I love seeing everyone's excitement when opening their meal-prep container—the colors alone make eating veggies fun for kids and grownups alike!
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Required Tools
Medium saucepan, frying pan or grill pan, sharp knife, cutting board, whisk, mixing bowl, and meal-prep containers make this recipe efficient and easy.
Nutritional Information (per serving)
Calories: 385. Total Fat: 15 g. Carbohydrates: 35 g. Protein: 30 g.
Allergen Information
Soy and mustard are present in the ingredients. For those with nut allergies, ensure pumpkin seeds are processed in a nut-free facility. Always check ingredient labels for allergens.
Pin It 
These meal-prep bowls are perfect for grab-and-go lunches or quick weeknight dinners. Enjoy customizing each bowl with your favorite add-ins!
Recipe FAQs
- → Can I make this bowl vegan?
Absolutely! Swap chicken for grilled tofu or chickpeas and use maple syrup instead of honey in the dressing.
- → What grains work best besides quinoa?
Brown rice or farro are excellent alternatives, adding variety and texture to the base layers.
- → How long will these bowls stay fresh?
The bowls can last up to 4 days in the refrigerator when stored in airtight containers.
- → Can I prepare the dressing in advance?
Yes, you can mix and store the dressing separately to preserve freshness and prevent sogginess.
- → Are these bowls gluten and dairy free?
Yes, they are naturally gluten-free and dairy-free, making them suitable for various dietary needs.
- → What could I add for extra crunch?
Thinly sliced radishes or additional pumpkin seeds bring extra crunch and enhance texture.
