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Healthy Harvest Lunch Bowls

by Laura Harshbarger
Easy meal prep healthy harvest lunch bowls that will make your work lunches a win! These bowls are easy to customize as needed.
5 from 4 votes
Prep and Cook Time 35 mins
Course Main Course
Servings 4



  • 1 (12 oz) bag brussels sprouts, ends trimmed and halved
  • 2 medium sweet potatoes, cut in ½ inch pieces
  • 2 teaspoons avocado oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon ginger
  • ½ teaspoon paprika
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 cup quinoa
  • 1-2 cups vegetable broth
  • 2 (14.5 ounce) cans black beans, drained and rinsed
  • 4 large handfuls arugula or other greens
  • 1 pint cherry tomatoes
  • 2 cups steamed beets


  • ½ cup extra-virgin olive oil
  • ¼ cup raw apple cider vinegar
  • 2 tablespoons raw honey or maple syrup
  • 2 teaspoons whole grain dijon mustard
  • 2 cloves garlic, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper


  • Preheat oen to 400°F and line a large baking sheet with a silicone liner or parchment paper.
  • Wash and rinse the Brussels sprouts and sweet potatoes. Cut the ends off each Brussels sprouts and cut each in half or in quarters depending on their size. Cut the sweet potatoes in 1/2 inch pieces. Add to baking sheet, spray or drizzle on the 2 tsp of avocado oil and add all spices (1 tsp garlic powder, 1/2 tsp ginger, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp sea salt, 1/4 tsp black pepper). Toss to combine and spread evenly on baking sheet. Place baking tray in oven and set timer for 25 minutes.
  • Cook the quinoa with vegetable broth or water according to the package instructions or see below for quinoa cooking directions and an instant pot option.
  • Add dressing ingredients to a glass jar or other container and shake thoroughly. Pour into 4 small dressing containers. I use these 4 oz jars.
  • When the timer goes off check few of the sweet potatoes with a fork for tenderness. If they are done and the Brussels are roasted nicely, remove them from the oven. If not, cook for another 5 minutes.
  • Divide the arugula, tomatoes, 2 cans beans, quinoa, beets, and roasted veggies evenly between four containers. You may find you have some extra roasted veggies. If I have some left, I save them for my kid’s lunches. Depending on your meal requirements, you may find you like smaller or larger bowls, so adjust them per your liking. Add lids and store in the refrigerator for up to five days.



To make it easier, you can pick up the pre-steamed beets by the brand Love Beets. Alternatively, you can steam your own very easily. Some people cook them, then peel them later. I prefer to trim off the ends, peel them and cut into 3/4 inch chunks. Then I steam them until tender.
Quinoa cooking directions:
If your quinoa is not pre-rinsed, rinse it by putting it in a fine mesh strainer and rinsing it in the sink under running water. The package should say if it is pre-rinsed. The kind I purchase from Costco is pre-rinsed.
Instant Pot: To the Instant Pot, add one cup quinoa, one cup vegetable broth or water, and stir. Secure lid and turn the valve to sealing. Set for one minute high pressure and let it release for 10 minutes. If the red indicator has not dropped, carefully move the valve to release. Wait for the indicator to drop and remove the lid. Fluff it with a fork and let it cool.
Stovetop: In a pot combine 1 cup quinoa and 2 cups vegetable broth or water. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (approximately 15 minutes). Let stand for 5 minutes. Fluff with a fork and let it cool.
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