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
Scale
- 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
