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Quinoa Fall Harvest Veggie Bowl | Busy Girl Bites

Fall Harvest Bowl with Quinoa

Quick and easy meal prep version of a power bowl. Customize with any veggies you like! Easily modified to vegan or vegetarian.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Sam - Busy Girl Bites

Ingredients

Chicken

  • 4 chicken breasts
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp salt I like kosher or coarse salt
  • 1/4 tsp pepper

Tahini Dressing

  • 1/3 cup tahini
  • 1/3 cup warm water (more as needed)
  • 2 T lemon juice
  • optional - 1T maple syrup (if you like it a little sweeter)
  • optional - any fresh herbs you have on hand

Bowl

  • 1 cup quinoa (cooked according to package directions)
  • ~2 cups roasted veggies (see notes)

Instructions

  1. Cook chicken: mix together spices in a small bowl and rub onto chicken. Bake at 400°F for 15 minutes or until cooked through. Let cool and slice into strips.
  2. Cook quinoa: according to package directions :) let cool.
  3. Roast veggies: Drizzle with olive oil or spray generously with cooking spray, sprinkle generously with salt and pepper, and roast at 400°F for 15-20 minutes or until tender. Let cool.
  4. Meal Prep: assemble quinoa, chicken, and veggies in a container. Freeze until ready for use.

  5. 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!

Recipe Notes

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.