Quinoa Power Bowl recipe – it’s a game-changer for your meal prep routine! We’ve whipped up this recipe to hit all the right notes: nutritious, tasty, and perfect for your busy life. Spend a little time getting this dish ready, and bam, you’ve got yourself a week’s worth of awesome, healthy meals ready to go.
Turn meal prep from something you have to do into something you totally want to do.
Ingredients:
- 1 cup quinoa (uncooked)
- 2 medium sweet potatoes cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 large avocado, sliced (add right before serving)
- 1 cup cherry tomatoes, halved
- 3 cups spinach, washed and dried
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- Chicken breasts: About 12 oz, cooked and sliced
- Olive oil1 teaspoon per serving for cooking or dressing
Dressing:
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- Water to dilute if needed
Instructions:
- Cook the Quinoa:
- Rinse quinoa under cold water.
- In a medium saucepan, bring water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed.
- Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.
- Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Toss the cubed sweet potatoes with a tablespoon of olive oil, salt, pepper, and any additional seasoning you like.
- Spread them out on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- Cook the Chicken:
- Season the chicken breasts with salt, pepper, and your chosen seasoning.
- Heat a tablespoon of olive oil in a pan over medium heat. Cook the chicken for 6-7 minutes on each side, until golden and cooked through. Alternative cooking methods: roast, grill, or toss the air-fryer.
- Let it rest before slicing it thinly.
- Assemble the Bowls:
- Divide the cooked quinoa among three meal prep containers.
- Add equal portions of black beans, roasted sweet potatoes, sliced avocado (add right before serving to avoid browning), cherry tomatoes, spinach, cucumber, and red bell pepper to each container.
- Add the chicken slices to each bowl if using.
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, pepper, and garlic powder.
- Divide the dressing into three small containers.
- Storing:
- Keep the bowls and dressing in the refrigerator. The bowls are best enjoyed within three days for optimal freshness. Add the avocado fresh each day, if possible, and drizzle the dressing over the bowl just before eating.
Final Touches:
Enjoy these Quinoa Power Bowls cold or gently reheated, if preferred. They’re designed to be a versatile, nutritious meal that keeps you fueled throughout the day. This recipe is totally flexible; feel free to swap out or add any vegetables according to your preference or what’s in season.
Meal prep not only saves time but also ensures you’re nourishing your body with balanced, whole foods that align with your fitness and wellness goals.
- Calories: 313 kcal
- Protein: 27.3g
- Carbohydrates: 30.5g
- Fat: 8.6g
Is this recipe suitable for vegetarians or vegans?
Yes, the base recipe is both vegetarian and vegan-friendly, simply omit the chicken or substitute it with a plant-based protein like tofu or tempeh.
Are there any tips for making meal prep faster and easier?
Yes! Chop all your veggies in advance, cook your quinoa and protein in bulk, and use meal prep containers to portion out each serving. This streamlines the process, making it quicker and more efficient.
How can I add more flavor to my Quinoa Power Bowl?
Experiment with dressings and spices! The recipe includes a simple, flavorful dressing, but feel free to get creative with your own combinations or add herbs and spices to taste.
