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 some serious need of meal prep lately! And even though I wish summer was over (only because it’s been about 110 degrees here lately 🙁 ) it doesn’t seem to be going anywhere so I’m just gonna embrace more summer veggies!
These last few months have been filled with lots of paperwork and phone calls. Just when we think we’re all finished with something there seems to always be one more thing for us 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 taking into consideration selling one house and buying another haha. And I’m sure they’re definitely not taking into consideration doing all of that with a 2 year old and another one on the way!
Today I’ve been trying to bring a little sanity to this crazy time in our lives and I’ve been 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!
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 wasn’t able to find fresh basil so I used parsley, but I think basil would be so good with these! I also topped mine off with a store-bought balsamic dressing to make things super easy, but you could use whatever kind of dressing you like. Enjoy! 🙂
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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!