Mediterranean Vegan Meal Prep Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 bowls
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Vegan Meal Prep Bowls
Description
The recipe starts by cooking quinoa according to package directions, providing a nutty, protein-rich base. The other fresh ingredients—sliced cucumber, halved tomatoes, red onions, and olives—add freshness and varied mouthfeel. Chickpeas contribute a soft, hearty texture and mild flavor that complements the vegetables. Hummus lends creaminess and depth.
The bowls can be drizzled with olive oil and a squeeze of lemon juice to brighten the flavors just before serving, though these steps are optional. This meal is suitable for lunch or light dinner, easily portable and adjustable to preferences or ingredient availability.
The preparation is straightforward and efficient, dividing plentiful ingredients into four portions. This supports meal prepping for multiple days, with flexibility to substitute the quinoa for rice or roasted potatoes as desired.
Ingredients
- 3/4 cup quinoa uncooked
- 1 chickpeas drained, 19 fluid ounce can
- 2 Persian cucumber sliced, mini size, or 1/3 English cucumber
- tomato halved, small handful
- 2 tablespoons red onions chopped
- kalamata olives to taste
- hummus to taste (1-2 tbsp/bowl)
- salt to taste
- black pepper to taste
Optional:
- olive oil to taste
- lemon juice to taste
Instructions
- Cook quinoa according to package directions.
- Meanwhile, prep your other ingredients and divide them equally between the 4 bowls.
- Once the quinoa has cooled, add it to each bowl.
- Optional: drizzle a bit of olive oil and squeeze some lemon juice over each bowl.
Notes
- Quinoa can be exchanged for rice or roasted Greek potatoes depending on preference.
- Drizzling olive oil and lemon juice adds brightness but can be omitted if desired.
- Divide ingredients evenly to make four balanced meal prep bowls.
User Reviews
Overall Rating
5
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