Go Back
Summer Meal Prep Veggie Bowls the Whole Family Will Love for Healthy Weeknights

Easy Summer Meal Prep Veggie Bowls Family Healthy Weeknights

Summer meal prep veggie bowls family — summer meal prep veggie bowls perfect for easy meal prep veggie kids and healthy budget summer family dinners. Discover
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Meal Prep Recipes
Cuisine: American
Calories: 285

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 1 cucumber diced
  • 2 cups mixed greens
  • 1 cup cooked quinoa
  • 1 can chickpeas drained rinsed
  • 2 cups roasted zucchini
  • 1 red bell pepper diced
  • 1 cup shredded carrots
  • 1/2 cup red onion diced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese
  • 2 tbsp fresh basil chopped

Method
 

  1. Preheat your oven to 425°F and line two baking sheets with parchment paper. Toss the diced zucchini with 1 tablespoon olive oil, salt, and pepper, then spread in a single layer. Roast for 18-20 minutes until golden and tender, stirring halfway through cooking time.
  2. While the zucchini roasts, prepare all your raw vegetables by dicing the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and shred the carrots, placing each in its own small bowl for easy assembly.
  3. Cook your quinoa according to package directions if you haven't already, then spread it on a plate to cool slightly. Drain and rinse the canned chickpeas thoroughly under cold water, shaking off excess moisture.
  4. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, garlic powder, and remaining olive oil until well combined. Season the dressing with salt and pepper to taste.
  5. Assemble summer meal prep veggie bowls family recipe by layering mixed greens as the base in each of four glass containers. Top with a portion of cooled quinoa, roasted zucchini, chickpeas, cherry tomatoes, cucumber, bell pepper, carrots, and red onion.
  6. Sprinkle feta cheese and fresh basil over the top of each bowl, then seal containers tightly. Store dressing in a separate small container to add fresh on serving day.