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Easy to prep roasted veggie lunch bowls that will make your week so much easier!
These roasted veggie lunch bowls are satisfying, delicious and can serve double duty. Let me explain…On the weekend, I like to make a double batch of a meal like this and I serve it for dinner or a lunch that weekend, then I store the rest in bowls for lunches. These roasted veggie bowls are packed with plant based protein and are so very yummy! The balsamic dressing is so good, I think you guys will really enjoy these.
You will need four 4 cup containers to store your salads and four small containers for dressing. The pictured square Pyrex containers are pretty old and I haven’t been able to find them in sets. I have bought several sets of these 4.5 cup containers. You get 5 of them and I really love how the lids snap on. Check them out here. I use 4 oz. glass jars for the dressing. They are the perfect size for meal prep and to store leftovers. They are sold in 4 packs and 12 packs on Amazon.
These roasted veggie lunch bowls can be enjoyed fresh while still warm or cold for a satisfying lunch or dinner. The benefits of eating this fresh is the chickpeas are still crispy and the veggies are warm. However, warm or cold, these bowls are delicious!
If you want to try some other meal prep lunch bowl recipes, check out the Easy Mediterranean Lunch Bowls, the Fresh Tex-Mex Lunch Bowls, or the Ramen Veggie Lunch Bowls.
Roasted Veggie Lunch Bowls
Ingredients
Salad
- 2 (15.5 ounce) cans chickpeas, drained and rinsed
- 1 cup quinoa
- 1 – 2 cups vegetable broth
- 7 cups raw vegetables (vegetable suggestions – butternut squash, Brussels sprouts, sweet potato, baby potatoes, broccoli, cauliflower)
- 1 large head lettuce (I used red leaf lettuce)
- ½ pint cherry tomatoes
- ½ cup chopped parsley
Roasted Veggie Oil and Spices
- 1 ½ teaspoons avocado oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon fine sea salt
Chickpea Oil and Spices
- 1 teaspoon avocado oil
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- pinch of sea salt
Classic Balsamic Viniagrette
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon dijon mustard
- 1 clove garlic, minced
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F. Line 2 large baking sheets with a silicone liner or parchment paper.
- Drain and rinse chickpeas. Add the chickpeas to one of the baking sheets and dry them some using a towel. Spread them out to dry for a bit.
- Cook 1 cup of quinoa using the veggie broth using your preferred method. See notes below.
- Chop vegetables in pieces that will bake at similar rates. For example, cut potatoes and other hard veggies in 1/2 inch or smaller pieces. For veggies like broccoli and cauliflower, you can leave them in 1 inch or larger pieces. Brussels should be cut in half. Place all the veggies on the tray. (If you selected any tender veggies to roast, for example, asparagus, this only needs roasted for 12-15 minutes so add those to the tray later)
- Add avocado oil (1 1/2 tsp) to the veggies. I use a spray bottle to add the olive oil. Sprinkle the spices on (1 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp black pepper, 1/4 tsp fine sea salt). I sprinkle the spices directly from the container to ensure even application. You don’t have to be exact on the spices.
- Mix veggies with hands and then spread them out on the tray. Place veggies in the oven and set a timer for 15 minutes.
- Add oil and spices to the chickpeas (1 tsp avocado oil, 1 tsp paprika, 1 tsp garlic powder, 1/4 tsp black pepper, pinch of salt).
- When timer goes off, add the pan of chickpeas to the oven. Flip veggies to ensure even cooking. Cook both the veggies and chickpeas for 15-20 minutes or until chickpeas are crispy and the vegetables are roasted to your liking.
- Make the dressing by combining all ingredients in a jar and shake vigorously to combine.
- Assemble bowls. Per bowl, add 1 generous cup of lettuce, small handful tomatoes, generous cup of roasted vegetables, 3/4 cup quinoa and 3/4 cup of chickpeas, few tomatoes, and some parsley. Add your dressing to four containers
- These bowls will keep for up to five days in the fridge.
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