You definitely need an arsenal of grain bowl recipes in your life! And this quinoa grain bowl? Oh, you’re going to love it. It’s uber-healthy (definitely a great option when you’re craving something that tastes like it came from the Co-op!) and the perfect way to vegan meal prep. Yes, I eat meat, but I also love to include plenty of plants in our everyday diet, and my quinoa grain bowls? They’ve got 18 grams of vegetarian protein!!!!
What Is A Grain Bowl?
Grain bowl recipes are a hybrid grain-salad bowl that typically consists of a grain base (rice, quinoa, etc.); various vegetables (raw and cooked); protein (beans, edamame, etc.); sauce (any salad dressing or sauce); and crunch (seeds, toasted nuts, etc.). They have little bites of everything.
The grain bowl ideas are endless…anything goes!
Are Grain Bowls Healthy?
Yes, this meal prep grain bowl is a great way to add in whole grains, lots of vegetables, some plant-based protein, and healthy fats.
How to Make a Grain Bowl:
It’s pretty easy to make easy grain bowl recipes! Here’s how easy…
- Make your grain. You can make from scratch or use microwavable rice or quinoa to make things super easy!
- Cook your vegetables. I wanted to cook everything for this quinoa grain bowl on the same pan (simplify!), so we diced the sweet potato, tossed it with oil and seasonings, and roasted it with the garbanzo beans.
- Prep toppings. Chop any vegetables, prep anything else that is going to go into your bowls. If you’re meal prepping these ahead of time, you may want to leave some toppings off until right before serving (aka salad dressing and avocado).
- Assemble. When you’re ready to eat (or pack!), simply assemble your bowls.
Sauces for Grain Bowls:
This is where your warm grain bowls can get a liiiiiiitle crazy. Ok, not really, but maybe using ranch is a little crazy for you! 😉 I tend to prefer a creamy based dressing like ranch (Tessemae’s is fantastic and dairy free, but does contain eggs.) Obviously if you’re keeping your easy vegan meal prep vegan, you’ll want to choose a vegan dressing.
But seriously, any salad dressing, mayo, tahini-based sauce will work.
How To Store Quinoa Grain Bowl:
If you’re meal prepping these ancient grain bowls, you’ll want to store things in a specific way.
Let the quinoa, and chickpeas and sweet potato cool completely, before dividing them into bowls. Top with greens and seeds. Add avocado and dressing right before serving.
Store bowls in the refrigerator until you serve them.
Vegan Meal Prep Bowl Nutrition + Substitutes:
The nutrition stats for this warm grain bowl recipe is insane! If you’re looking for high protein vegan meal prep, this recipe has it! Between the quinoa, garbanzo beans, and veggies, it’s got 18 grams of protein per serving.
If you want to swap out any of the ingredients, here are a few ways you can add even more nutrition into this meal:
- Add more vegetables – raw or roasted, the choice is yours. You could roast some peppers, onions, eggplant, etc.
- Add fermented sauerkraut – a fermented component is a popular part of many grain bowl lunch recipes. Try some raw sauerkraut or kimchi.
- Add more protein – if you want some more protein, feel free to add hard boiled eggs, cheese (feta or goat would be good), or a grilled protein like chicken or fish.
More Meal Prep Recipes
- Greek Chicken Rice Bowl – Bright, light but filling, and oh-so-delicious!
- Chicken Meal Prep with Quinoa – If you’re a fan of quinoa grain bowls, you’ve got to try this twist! It’s not necessarily a quinoa grain bowl, but close!
- Trader Joe’s 4-Ingredient Meal Prep – The Trader Joe’s obsessed will definitely need to save this one!
- One Pan Chicken Sausage & Veggies – Sweet potatoes, chicken sausage, and cauliflower. Lunch OR dinner is done!
Helpful Tools for Vegetarian Grain Bowls:
- Glass Storage Containers – These healthy grain bowls have a lot of volume, so aim for containers that can hold 4-5 cups.
- Extra Large Sheet Pan – Make sure you have room for everything…without crowding anything.
Meal prep this HEALTHY quinoa grain bowl recipe for easy and nutritious lunches on-the-go. 18 grams plant-based protein + 16 grams fiber!
- 1 1/2 cups quinoa (or 6 servings)
- 15 oz. can garbanzo beans
- 16 oz. sweet potato (about one large)
- 1 Tbsp. olive oil
- 1 tsp. seasoning salt
- 1/2 tsp. garlic powder
- 5 oz. baby greens (spring mix, herb mix, etc.)
- 1 avocado, sliced
- ranch or creamy dressing (green goddess would be delish too!)
- sesame seeds or everything bagel seasoning
- Preheat oven to 400 degrees F.
- Prepare ingredients:
Make quinoa according to package instructions.
Rinse garbanzo beans.
Wash and dice sweet potato.
- On a large sheet pan, mound together garbanzo beans and diced sweet potato. Drizzle with olive oil and season with seasoning salt, garlic powder, and a pinch of pepper. Toss to coat and spread out in one single layer.
- Bake for 20-25 minutes, until sweet potatoes are tender, stirring after 10 minutes.
- Assemble your bowls:
Divide quinoa into 4 bowls or containers.
Divide greens into bowls/containers in one section.
Divide garbanzo beans and sweet potatoes in another section.
Top with sliced avocado, sesame seeds, and a drizzle of dressing.
- I used Tessemae’s ranch dressing in my bowls, but feel free to use any dressing. Make sure to choose a vegetarian/vegan one if that’s important to you.
Keywords: meal prep, lunch salad, quinoa salad, vegetarian, plant-based