Roasted Summer Vegetable Meal Prep Bowls

These Roasted Summer Vegetable Meal Prep Bowls are filled with your favorite summer vegetables! They're healthy, filling and delicious! Make them on Sunday and have lunch all week long!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 400 degrees F. Place the diced zucchini, summer squash, onion and cherry tomatoes on a large baking sheet and drizzle with olive oil (2-3 teaspoons) and season with salt, pepper and Italian seasoning. Make sure all vegetables are evenly coated and roast for 30 minutes, until tender and starting to caramelize.

Step 2

Add quinoa to a medium sized pot and cover with 1 1/2 cups cold water. Bring to a simmer and let cook until quinoa is cooked through and there’s no more water, 12-15 mins. Set aside.

Step 3

Assemble meal prep bowls in a refrigerator safe container. In each bowl, add 1/4 of the quinoa (a heaping 1/2 cup) 1/2 cup chickpeas, 1/4 of the roasted veggies. Top with fresh herbs and balsamic dressing, or dressing of your choice, before enjoying.

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