Wholesome bowls with grains, bright veggies, protein, and tangy dressing. Easy, nutritious, and visually stunning.
# Components:
→ Grains & Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Protein
04 - 2 large boneless skinless chicken breasts (approximately 14 oz total)
05 - 1 tablespoon olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt, to taste
09 - Black pepper, to taste
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cup shredded purple cabbage
12 - 1 large carrot, julienned
13 - 1 yellow bell pepper, sliced
14 - 1 cup baby spinach
15 - 1/2 cup cooked edamame (shelled)
16 - 1 small cucumber, sliced
→ Dressing
17 - 3 tablespoons extra-virgin olive oil
18 - 2 tablespoons lemon juice
19 - 1 teaspoon Dijon mustard
20 - 1 teaspoon honey (or maple syrup for vegan option)
21 - Salt, to taste
22 - Black pepper, to taste
→ Garnish
23 - 2 tablespoons toasted pumpkin seeds
24 - 1 tablespoon chopped fresh parsley
# Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and allow to stand covered for 5 minutes, then fluff with a fork.
02 - Pat chicken breasts dry, coat with olive oil, smoked paprika, garlic powder, salt, and black pepper. Grill or pan-sear over medium heat for 6 to 7 minutes per side until thoroughly cooked. Let rest 5 minutes and slice thinly.
03 - Chop cherry tomatoes, cabbage, carrot, bell pepper, spinach, edamame, and cucumber as directed. Set aside until ready to assemble.
04 - Whisk extra-virgin olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a mixing bowl until well emulsified.
05 - Divide cooked quinoa evenly into meal-prep containers. Top with sliced chicken, then arrange cherry tomatoes, purple cabbage, carrot, bell pepper, spinach, edamame, and cucumber in separate color layers for a visually appealing presentation.
06 - Drizzle dressing over the layered bowl, or pack separately for freshness. Sprinkle with toasted pumpkin seeds and freshly chopped parsley.
07 - Seal containers and refrigerate for up to 4 days. Dress and add garnish just before serving for optimal flavor and texture.
