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 always look forward to assembling these bowls – the pops of color from each vegetable make it feel almost like crafting artwork. It is a recipe I rely on when I want a quick nutritious meal that stays fresh throughout the week.
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 or maple syrup: 1 teaspoon (for vegan)
- Salt & black pepper: 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 boil reduce heat to low cover and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with 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 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 layers on top of grains.
- Drizzle with dressing:
- Drizzle dressing or pack dressing separately. Garnish with pumpkin seeds and parsley.
- Store:
- Store in refrigerator up to 4 days.
Save My kids love picking out their favorite layers and it becomes a lively dinner activity when we build our bowls together. Even picky eaters enjoy the variety.
Required Tools
Medium saucepan frying pan or grill pan sharp knife cutting board whisk mixing bowl meal-prep containers
Allergen Information
Contains soy (edamame) mustard (Dijon mustard). For nut allergies ensure pumpkin seeds are processed in nut-free facility. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 385 Total Fat: 15 g Carbohydrates: 35 g Protein: 30 g
Save Enjoy these cheerful bowls as a lunch or dinner that keeps you fueled and satisfied all week long. Customizable and easy – the recipe offers endless color and flavor options.
Recipe Help & FAQs
- → How can I make this bowl vegan?
Swap grilled chicken for tofu or chickpeas, and use maple syrup in the dressing instead of honey.
- → Can I use different grains as a base?
Yes, replace quinoa with brown rice or farro for a different texture and flavor profile.
- → How long do the assembled bowls stay fresh?
The bowls can be refrigerated for up to four days. Keep dressing separate to maintain freshness.
- → What protein alternatives work well?
Try grilled tofu, chickpeas, or tempeh as nutritious alternatives to chicken.
- → What vegetables add extra crunch?
Thinly sliced radishes or fresh bell peppers add satisfying crunch to each bowl.
- → What tools are needed for meal prep?
You’ll need a saucepan, pan or grill pan, sharp knife, cutting board, whisk, mixing bowl, and containers.