Vegan Meal Prep Bowls with Broccoli, Grapes, Pecans and Quinoa
Easy meal prep bowls with quinoa, roasted broccoli, pecans, and grapes with homemade lemon vinaigrette dressing make a delicious and nourishing vegetarian, vegan, gluten-free lunch or dinner. This post was sponsored by American Pecans, but all opinions are my own.
Meal prep with healthy ingredients makes eating well so much easier. When there’s something healthy ready to go it’s so much easier to resist reaching into the cookie jar. We have a new favorite vegan meal prep recipe that is hearty, satisfying, and flavorful. My husband loves taking these to work and my kids love them after school.
These bowls have plant-based protein, veggies, and juicy grapes. Bright and creamy lemon dressing is a little sweet and a little sour, and I want to pour it over everything!
Vegan Meal Prep Bowl Ingredients
There are so many possibilities for making meal prep bowls. We’ve done plenty of Burrito Bowls, Sheet Pan Fajita Bowls,and Buddha Bowls in the past. Hearty soups and lettuce-less salads like Mediterranean Lentil Salad and Greek Chickpea Salad also work well for meal prep.
For this delicious meal prep recipe we need:
- Cooked quinoa. I do this in my Instant Pot but you can find the stovetop instructions here as well.
- Cooked chickpeas. Learn all about cooking chickpeas here.
- Grapes. Use red or green.
- Broccoli florets
Pecans are one of the stars of this easy meal prep recipe. Known as “The Original Supernut,” American pecans are super nutritious, super versatile, and super local, as the only major tree nut native to North America. In this recipe, pecans add crunch and plan-based protein. Their flavor goes wonderfully with grapes, broccoli, and lemon dressing.
Meal Prep Containers
You can use anything from a bowl with a cover to a quart-sized wide-mouth glass canning jar to glass meal prep containers like I’ve used. Once your ingredients are ready, assemble them in your containers. Store in the refrigerator for up to 3 days for the best flavor.
Creamy Lemon Vinaigrette
This creamy lemon vinaigrette dressing is a snap to make in the blender. Pop a shallot, some fresh lemon juice, Dijon mustard, and agave in the blender and in a minute you’ll have the most delicious dressing.
Meal Prep Bowl Tips
- Keep the dressing separate from the rest of the ingredients so that nothing gets soggy.
- Let all ingredients cool to room temperature before assembling.
- Store in the refrigerator in airtight containers for up to 3 days.
- Use a variety of colors and textures.
- If using ingredients that turn brown quickly, such as avocado or apple, bring those with you whole and cut just before eating.
- Add some greens to this salad, if desired. I like arugula, baby spinach, or micro greens.
- Start with a grain or legume like quinoa, lentils, or chickpeas – whatever you’ve got around.
Meal Prep Bowls
- 12 oz. broccoli florets
- Olive oil cooking spray
- 1 1/2 cups cooked quinoa
- 1 1/2 cups raw pecans
- 1 1/2 cups chickpeas, drained and rinsed
- 1 1/2 cups grapes, halved
- 1 cup micro greens
Lemon Vinaigrette Dressing
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1/8 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons agave nectar
- 1 small shallot, roughly chopped
- Freshly cracked pepper, to taste
- Preheat the oven to 450 degrees F. Place broccoli onto a baking sheet and coat with cooking spray. Season with salt and pepper. Roast in the oven until charred in places and tender-crisp, about 20 minutes. Let cool to room temperature.
- Assemble the cooked quinoa, broccoli, pecans, chickpeas, and grapes in meal prep containers or wide-mouth canning jars. Top with micro greens.
- To make the dressing, add all dressing ingredients to the blender. Blend until smooth and creamy, about 1 minute. Transfer to a glass jar or small individual containers.
- Cover the dressing and meal prep containers and store in the refrigerator until ready to eat, up to 3 days.
- Feel free to add any other favorite ingredients such as half an avocado and sliced radish, shown here.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 528 Total Fat: 34g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 0mg Sodium: 328mg Carbohydrates: 52g Fiber: 13g Sugar: 17g Protein: 13g