These Roasted Summer Vegetable Meal Prep Bowls are filled with your favorite summer vegetables! They’re healthy, filling, and delicious! Make them on Sunday and have lunch all week long.
I don’t know about you all, but I’ve been in serious need of meal prep lately! And even though I wish summer was over (because it’s been about 110 degrees here lately), it doesn’t seem to be going anywhere, so I’m just going to embrace more summer veggies!
These last few months have been filled with paperwork and phone calls. Just when we think we’re all finished with something, there seems to be one more thing to do.
They say that moving is one of the most stressful things you will do in your life, and I don’t even know if they are considering selling one house and buying another, haha. And I’m sure they’re not considering doing all that with a 2-year-old and another one on the way!
Summer Vegetable Meal Prep Bowls
- Vegetables – I roasted zucchini, summer squash, cherry tomatoes, and red onion. Be sure to dice all of the veggies to approximately the same size.
- Olive oil
- Spices – I used salt, pepper, and Italian seasoning.
- Quinoa
- Chickpeas – I used a can of chickpeas, which I drained and rinsed.
- Fresh herbs – I did not have fresh garlic, but it would be a great garnish!
- Balsamic dressing – To make it easy, I used store-bought dressing. You can use any dressing you like.
Today, I’ve been trying to bring a little sanity to this crazy time in our lives and doing lots of meal prep. I made a big batch of loaded veggie breakfast burritos, which I’m hoping to share sometime in the next few weeks. And I also made these Roasted Summer Vegetable Meal Prep Bowls!
- Preheat the oven to 400 degrees F. Place the diced zucchini, summer squash, onion, and cherry tomatoes on a large baking sheet. Drizzle with olive oil (2-3 teaspoons) and season with salt, pepper, and Italian seasoning. Make sure to coat all vegetables evenly and roast for 30 minutes, until tender and starting to caramelize.
- Add the quinoa to a medium-sized pot and cover with 1 1/2 cups cold water. Bring to a simmer and cook until the quinoa is done and there is no more water, 12-15 mins. Set aside.
- Assemble meal prep bowls in a refrigerator-safe container. In each bowl, add 1/4 cup of quinoa (a heaping 1/2 cup), 1/2 cup of chickpeas, and 1/4 cup of roasted veggies. Top with fresh herbs and balsamic dressing or the dressing of your choice before enjoying.
Recipe Tips and Thoughts
- These bowls are both gluten-free and vegan.
- I love these bowls because they’re packed with protein from the chickpeas and quinoa, so they’ll leave you feeling full (in a good way!). They also embrace some of my favorite summer produce: zucchini, summer squash, and cherry tomatoes.
- I thought about leaving the cherry tomatoes raw, but I really love the sweetness that roasting them brings out.
- These Roasted Summer Vegetable Meal Prep Bowls can be enjoyed warm or cold.
- I couldn’t find fresh basil, so I used parsley, but I think basil would be great in these! I topped mine off with a store-bought balsamic dressing to make things easy, but you can use whatever kind of dressing you like. Enjoy! 🙂
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
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Roasted Summer Vegetable Meal Prep Bowls
- Total Time: 50 minutes
- Yield: 4 1x
Description
These Roasted Summer Vegetable Meal Prep Bowls are filled with your favorite summer vegetables! They’re healthy, filling and delicious! Make them on Sunday and have lunch all week long!
Ingredients
- 1 large zucchini, diced
- 1 large summer squash, diced
- 1 pint cherry tomatoes
- 1/2 medium red onion, diced
- Olive oil
- Salt
- Pepper
- Dried Italian seasoning
- 3/4 cups quinoa, rinsed
- 2 cups chickpeas
- Fresh herbs for garnish, basil would be great!
- Balsamic dressing, homemade or store-bought
Instructions
- Pre-heat oven to 400 degrees F. Place the diced zucchini, summer squash, onion and cherry tomatoes on a large baking sheet and drizzle with olive oil (2-3 teaspoons) and season with salt, pepper and Italian seasoning. Make sure all vegetables are evenly coated and roast for 30 minutes, until tender and starting to caramelize.
- Add quinoa to a medium sized pot and cover with 1 1/2 cups cold water. Bring to a simmer and let cook until quinoa is cooked through and there’s no more water, 12-15 mins. Set aside.
- Assemble meal prep bowls in a refrigerator safe container. In each bowl, add 1/4 of the quinoa (a heaping 1/2 cup) 1/2 cup chickpeas, 1/4 of the roasted veggies. Top with fresh herbs and balsamic dressing, or dressing of your choice, before enjoying.
Notes
If you intend to re-heat these bowls make sure you are storing them in a microwave/oven safe container. Or just dump into a bowl before eating.
Bowls stay good in the refrigerator up to 4 days.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Lunch, Meal Prep, Vegan, Gluten Free
- Cuisine: American
I’ve made this several times now. Such a fantastic recipe! 🙂
Thank you so much! I’m so glad you like it!