Go Back
A vibrant healthy summer veggie bowl with assorted fresh vegetables

Proven way to grow 5 healthy summer veggie bowls

This guide outlines a proven method for preparing five healthy and delicious summer veggie bowls, perfect for meal prepping. Each bowl is packed with fresh vegetables and flavorful ingredients, ensuring a nutritious and satisfying meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 5 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 medium zucchini
  • 1 pint cherry tomatoes
  • 3 large bell peppers assorted colors
  • 2 cups corn fresh or frozen
  • 1 medium red onion
Grains & Protein
  • 1 cup quinoa
  • 1 can chickpeas drained and rinsed
Dressing
  • 0.25 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper

Equipment

  • Oven
  • Baking sheet
  • Large bowl
  • Small bowl
  • Whisk
  • Meal prep containers

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and chop all vegetables into bite-sized pieces.
  2. Cook quinoa according to package instructions, then set aside to cool.
Roasting Vegetables
  1. Toss chopped zucchini, bell peppers, corn, and red onion with a tablespoon of olive oil, salt, and pepper.
  2. Spread vegetables on a baking sheet and roast for 20-25 minutes, or until tender-crisp.
Making the Dressing
  1. Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
Assembling the Bowls
  1. Divide cooked quinoa among five meal prep containers.
  2. Evenly distribute roasted vegetables, cherry tomatoes, and chickpeas over the quinoa.
  3. Drizzle each bowl with the prepared dressing and enjoy immediately or store for later.

Notes

These bowls are great for lunch or dinner. Feel free to customize with your favorite veggies or protein source. Store in the refrigerator for up to 4 days.