Save to Pinterest 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 find that prepping these colorful bowls helps me stay on track with healthy eating all week. They are easy to assemble and keep their freshness, making busy days a little brighter.
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: 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: 1 teaspoon (or maple syrup 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 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 (pepper). Grill or pan-sear over medium heat for 6–7 minutes per side, or until cooked through. Let rest for 5 minutes, then slice thinly.
- Prepare vegetables:
- While grains (chicken cook), chop all vegetables as directed.
- Make the dressing:
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt (pepper) in a 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, (cucumber in colorful, separate layers on top of the grains.
- Finish & store:
- Drizzle with dressing, or pack dressing separately for freshness. Garnish with pumpkin seeds (parsley). Store in the refrigerator for up to 4 days.
Save to Pinterest My family always enjoys customizing their own bowls from the ingredients laid out on the table. It turns dinner into a creative moment for everyone.
Required Tools
Medium saucepan, frying pan or grill pan, sharp knife, cutting board, whisk, mixing bowl, and meal-prep containers are all you need for this recipe.
Allergen Information
Contains soy (edamame) (mustard). For nut allergies, ensure pumpkin seeds are processed in a 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 to Pinterest Make these bowls ahead for hassle-free healthy meals any day. Their bright colors will liven up your lunch routine instantly.
Recipe FAQs
- → Can I make this dish vegetarian or vegan?
Yes, swap the chicken for grilled tofu or chickpeas and use maple syrup rather than honey in the dressing to make it vegan.
- → What grains can I use instead of quinoa?
Brown rice or farro work well as tasty alternatives for extra texture or flavor.
- → How should I store these bowls for freshness?
Store assembled bowls in airtight containers and keep the dressing separate if possible. Enjoy within 4 days.
- → Are these bowls suitable for gluten-free diets?
Yes, quinoa is naturally gluten-free. Just ensure any substitutions or dressings are gluten-free too.
- → Can I add avocado or other vegetables?
Absolutely, add avocado just before serving or customize with seasonal vegetables for extra flavor and visual appeal.
- → What protein alternatives can I use?
Grilled tofu, chickpeas, or tempeh are excellent protein choices for a plant-based version.