Hi Busies! So, A) I know it’s February and I’m just now making/posting this Fall Harvest Bowl. *shrugs*
And B) I know I’m low-key obsessed with everything quinoa/veggie/power bowls. *shrugs again*
I literally can’t help myself – these bowls are just a busy girl’s best friend. During the week I’m all about quick and easy meals that I can throw together in a snap after work. These are all that and more – not to mention the perfect way to load up on all.the.veggies.
Seriously, dear reader – this couldn’t be more simple! Cook up a HUGE batch of quinoa. Roast a sheet pan of veggies. Cook a bunch of chicken in the crock pot or oven. BOOM – done. Portion that out and freeze. When you’re ready to eat, you have an amazing base for whatever you want to make. Feeling Greek tonight? Add tomatoes, cucumbers, olives, feta, and drizzle with Greek dressing (photos of this version coming soon!). Mexican? Add a can of black beans and corn, sprinkle with queso fresco, and add your fave salsa. The options are truly endless.
This version has a spiced rubbed chicken that I baked in the oven along with roasted brussels and broccoli, and of course some avo to keep it suuuuper filling and satisfying. All that goodness is drizzled with a divine tahini-lemon dressing.
Can we talk about tahini for a quick sec? Although hummus sometimes takes all the spotlight, tahini deserves some time to shine on its own! Made from sesame seeds, tahini has a mild, toasty flavor and will make your dressings and dips creamy and dreamy. It’s so versatile – I’ve used it in everything from Asian stir fry sauces to Mediterranean dips and dressings galore. Weirdly enough, I also love it as part of a sweet dish. Spread it over toast (or sweet potato toast 🙌🏻) and drizzle with maple syrup or honey for a delicious breakfast. Wait…ok not gonna lie I just came up with that sweet potato toast situation this minute and I NEED to go make that right now…brb y’all!
Are you going to give this one a try? What vegetables are you going to use? Let me know in the comments!
To Serve: Thaw overnight. Whisk together ingredients for tahini dressing. Assemble bowls with quinoa, chicken, and roasted veggies and reheat. Add any fresh condiments like herbs, avocado, etc. Drizzle with tahini dressing. Enjoy!
Roasted veggies - the options are really endless, but some of my favorites are brussels sprouts, broccoli, cauliflower, butternut squash, sweet potato, carrots, red onions, or peppers. You can also add sautéed zucchini, yellow squash, or any leafy green veggie like spinach or kale. YUMYUMYUM VEGETABLES.
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