Plant-Based Quinoa Bowls (Print Version)
# Ingredients:
→ Meal Prep Bowls
01 -
12 oz. broccoli florets
02 -
Olive oil cooking spray
03 -
1 1/2 cups cooked quinoa
04 -
1 1/2 cups raw pecans
05 -
1 1/2 cups chickpeas, drained and rinsed
06 -
1 1/2 cups grapes, halved
07 -
1 cup micro greens
→ Lemon Vinaigrette Dressing
08 -
1/4 cup fresh lemon juice (about 2 lemons)
09 -
1/8 cup extra virgin olive oil
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1 tablespoon Dijon mustard
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1 1/2 teaspoons agave nectar
12 -
1 small shallot, roughly chopped
13 -
Freshly cracked pepper, to taste
# Instructions:
01 -
Preheat the oven to 450°F. Place broccoli florets on a baking sheet and coat lightly with olive oil cooking spray. Season with salt and pepper. Roast until the broccoli is charred in spots and tender-crisp, about 20 minutes. Remove from oven and allow to cool to room temperature.
02 -
Divide the cooked quinoa, roasted broccoli, raw pecans, drained and rinsed chickpeas, and halved grapes evenly between meal prep containers or wide-mouth canning jars. Top each container with a portion of micro greens.
03 -
Add fresh lemon juice, extra virgin olive oil, Dijon mustard, agave nectar, chopped shallot, and freshly cracked pepper to a blender. Blend until the dressing is smooth and creamy, about 1 minute. Transfer to a glass jar or small individual containers.
04 -
Cover both the meal prep containers and dressing containers. Store in the refrigerator until ready to eat, for up to 3 days. Add the dressing just before serving for maximum freshness.
# Notes:
01 -
You can customize these bowls with other ingredients like avocado and sliced radish.
02 -
Storing the dressing separately keeps the ingredients fresh and prevents sogginess.
03 -
These meal prep bowls will stay fresh in the refrigerator for up to 3 days.