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Mediterranean quinoa bowl topped with fresh avocado, cherry tomatoes, red onions, olives and chickpeas, served with homemade dressing and lemon wedge

Mediterranean Quinoa Meal Prep Bowl

A protein-packed, vibrant bowl featuring fluffy quinoa, roasted chickpeas, and fresh Mediterranean vegetables with a zesty lemon-herb dressing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean, vegan
Servings 4
Calories 425 kcal

Equipment

  • Large pot
  • Baking sheet
  • Measuring cups/spoons
  • Cutting board
  • Sharp knife
  • Mixing bowls
  • 4 meal prep containers
  • Small jar for dressing

Ingredients
  

Base:

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 cans chickpeas drained
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp cumin

Fresh Components:

  • 2 cups cherry tomatoes halved
  • 2 cups baby spinach
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1 avocado sliced
  • 1/4 cup kalamata olives

Dressing:

  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C)
  • Rinse quinoa thoroughly. Combine with broth in pot. Bring to boil, reduce heat, simmer 15-20 mins
  • Toss chickpeas with olive oil, paprika, cumin. Spread on baking sheet, roast 20-25 mins
  • Prepare vegetables while quinoa/chickpeas cook
  • Whisk dressing ingredients in small jar
  • Let quinoa and chickpeas cool 10 minutes
  • Divide into containers: quinoa base, roasted chickpeas, vegetables
  • Pack dressing separately

Notes

  • Store up to 5 days in refrigerator
  • Add avocado just before serving
  • Keep dressing separate until ready to eat
  • Quinoa can be made in Instant Pot: 1 min high pressure, 10 mins natural release
  • Substitute any seasonal vegetables
  • For meal prep, layer sturdier ingredients at bottom