Vegetarian Meal Prep Bowls

A vibrant bowl filled with quinoa, roasted sweet potatoes, cauliflower, Brussels sprouts, cucumber, bell peppers, hummus, and guacamole for a healthy vegetarian meal prep.

These colorful and nutritious vegetarian meal prep bowls are perfect for busy families and health-conscious individuals. Simplify your weeknight dinners and enjoy delicious, healthy vegetarian options.

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Prep Time 25

Cook Time 40

Quinoa Cooking 15

Total Time 1 20

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: Vegetarian

Ingredients Equipment Method Notes

Ingredients

For the roasted veggies

3 small sweet potatoes peeled and chopped (4 cups)
4 cups brussels sprouts trimmed and halved
1 medium cauliflower chopped into small florets (4 heaping cups)
1 medium red onion peeled and chopped
2 large red bell peppers seeded and chopped
3 tablespoons extra-virgin olive oil divided
to taste Salt and pepper

For the quinoa

2 cups uncooked quinoa

For the fresh veggies

1 medium English cucumber chopped
1 medium bunch green onions chopped
2 cups grape tomatoes (1 dry pint)

For the power bowl toppings

generous handfuls Chopped lettuce/greens Romaine, Iceberg, kale, etc
to taste Salad dressing
as needed Ripe avocados diced
as needed Cooked beans or lentils
as needed Nuts and seeds hemp hearts and roasted pepitas recommended
as needed Hummus or pesto

Equipment

Oven
Baking sheets
Parchment paper
Large pot
Airtight containers
Shallow bowls

Method

Preheat your oven to 400°F (200°C). Line two extra-large baking sheets with parchment paper.
Divide the chopped sweet potatoes, brussels sprouts, cauliflower, red onion, and red bell peppers onto the prepared baking sheets. Drizzle 1 1/2 tablespoons of olive oil over each sheet. Toss the vegetables until coated in oil, then sprinkle with salt and pepper.
Roast the vegetables for 30 to 40 minutes, until fork-tender and golden. You do not need to move the pans or flip the vegetables halfway through.
While the vegetables roast, combine 2 cups of uncooked quinoa and 3 1/2 cups of water in a large pot. Bring to a simmer over medium-high heat, then reduce heat to low-medium, cover, and cook for 12 to 14 minutes, until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes.
Once the roasted vegetables are mostly cool, transfer them and the cooked quinoa into airtight containers. Store in the refrigerator for up to 4 days.
To assemble the bowls: Add lettuce or greens to the bottom of a bowl. Drizzle with dressing and toss to coat. Top with spoonfuls of quinoa, roasted vegetables, and fresh vegetables. Add diced avocado, more dressing, beans or lentils, nuts and seeds, and hummus or pesto.

Notes

If your brussels sprouts are large, quarter them instead of halving. If you do not plan to use all the quinoa, halve the amount. For a nut-free option, use seeds instead of nuts and ensure your dressing is nut-free.

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