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've loved making these bowls for busy weeks: stacking colorful veggies makes meal-prep as fun as eating, and they keep me full and energized for hours.
Ingredients
- Quinoa: 1 cup (180 g) quinoa, rinsed
- Water: 2 cups (480 ml)
- Salt for grains: 1/2 teaspoon
- Chicken breasts: 2 large (about 400 g), boneless & skinless
- Olive oil for chicken: 1 tablespoon
- Smoked paprika: 1/2 teaspoon
- Garlic powder: 1/2 teaspoon
- Salt & black pepper for chicken: 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 for dressing: 3 tablespoons
- Lemon juice: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Honey or maple syrup: 1 teaspoon
- Salt & black pepper for dressing: To taste
- Pumpkin seeds: 2 tablespoons, toasted
- Fresh parsley: 1 tablespoon, chopped
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 minutes per side, 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 blended.
- 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 separate layers on top.
- Dress and garnish:
- Drizzle with dressing or pack dressing separately. Garnish bowls with pumpkin seeds and parsley.
- Storage:
- Store in the refrigerator for up to 4 days.
Save My kids love picking their favorite layer and mixing it in, and every bite reminds us of how simple fresh food can be delicious and exciting.
Required Tools
Medium saucepan, frying pan or grill pan, sharp knife, cutting board, whisk, mixing bowl, and meal-prep containers.
Allergen Information
Contains soy and mustard. Always check ingredient labels for hidden allergens and be sure pumpkin seeds are processed in a nut-free facility if needed.
Nutritional Information
Per serving: Calories: 385, Total fat: 15 g, Carbohydrates: 35 g, Protein: 30 g.
Save Pack these bowls for lunch or dinner and enjoy a balanced, beautiful meal wherever you go.
Recipe FAQ
- → Can I use another grain besides quinoa?
Absolutely! Try brown rice, farro, or millet for a different texture and taste in your bowls.
- → How long do the bowls stay fresh in the fridge?
When stored in airtight containers, the bowls remain fresh for up to four days. Keep dressing separate for best texture.
- → What can I substitute for chicken to make it vegan?
Grilled tofu, chickpeas, or tempeh are all great plant-based protein alternatives for these bowls.
- → Is the dressing suitable for those avoiding honey?
Yes, you can easily replace honey with maple syrup for a vegan-friendly and equally delicious dressing.
- → Are there tips for enhancing flavor or texture?
Try adding avocado, thinly sliced radish, or lime wedges just before serving for extra freshness and crunch.