Quinoa and Roasted Broccoli Lunch Bowls


See my guide on how to use an Instant Pot.


Make this delicious vegetarian meal prep lunch for work or home. With quinoa and roasted broccoli, this lunch bowl is a nutritious and protein-packed meal you can make ahead for busy weekdays!

vegetarian lunch in a white bowl with sliced broccoli, quinoa, sliced grapes, chickpeas, avocado and feta

One of my goals is to have my meals planned out ahead of time, especially lunch. There is always more work to get done and a meal prep lunch lets me do just that.

all the ingredients for this meal prep recipe in a white bowl

I am making progress with this healthy vegetarian lunch idea. I also recently shared these Quinoa Frittatas, which are a perfect addition to my healthy breakfast on the go ideas.

In this recipe, the quinoa provides protein, fiber and it is naturally gluten-free. Quinoa is one of my favorite recipe ingredients because it’s so versatile. I used red quinoa which has a slightly chewier and nuttier texture and a gorgeous pop of color but, any quinoa will do.

The other key ingredient in this healthy vegetarian meal is broccoli, roasted broccoli.   Between the quinoa, the roasted broccoli, and the chickpeas, this vegetarian meal prep lunch will keep you full for hours so you’ll have the energy to power through your afternoon. The recipe makes four servings.

collage image showing broccoli ready for roasting and prepping ingredients

I’ve packed these lunch bowls with flavors and textures, so you’ll look forward to lunchtime! The honey-lemon-dijon dressing is a delicious complement to the quinoa and broccoli. You’ll have a little bit of dressing leftover; save it for tossing with tomorrow’s salad.

Quinoa and Roasted Broccoli Lunch Bowls

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5 from 1 vote
Make this delicious vegetarian meal prep lunch for work or home. With quinoa and roasted broccoli, this lunch bowl is a nutritious and protein-packed meal you can make ahead for busy weekdays!
Course Lunch
Cuisine American
Keyword vegetarian lunch, vegetarian meal prep lunch
Prep Time45 mins
Total Time45 mins
Servings 4
Calories 887kcal

Ingredients

For the lunch bowls:

  • 1 pound broccoli cut into florets
  • 1 tablespoon olive oil
  • salt & pepper
  • 1 cup uncooked quinoa rinsed and drained
  • 1 cup grapes halved
  • 16 ounce can chickpeas rinsed and drained
  • 1 avocado chopped*
  • 4 ounces goat cheese crumbled
  • ½ cup sliced almonds

For the dressing:

  • ½ cup extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • black pepper to taste

Instructions

  • Preheat oven to 425 degrees F. Place broccoli florets in a baking dish and toss with 1 tablespoon olive oil; sprinkle with salt and pepper. Roast broccoli for 20-25 minutes, until crisp-tender.
  • Meanwhile, place the quinoa and 2 cups water in a small saucepan. Bring to a boil, lower heat to a low simmer, cover, and cook for about 15 minutes, until water is absorbed.
  • While the broccoli and quinoa are cooking, make the salad dressing. Place all dressing ingredients in a bowl and whisk together.
  • To assemble the lunch bowls, to each bowl add ¼ of the quinoa, ¼ of the broccoli, ¼ of the grapes, and ¼ of the chickpeas. Slice the avocado and divide it between the bowls. Crumble on the goat cheese and sliced almonds. Drizzle with the dressing and serve.

Notes

*If you are meal prepping or making these lunch bowls ahead of time, I'd recommend that you wait to add the avovado until right before eating to avoid browning.

Nutrition

Serving: 1/4 recipe | Calories: 887kcal | Carbohydrates: 75g | Protein: 25g | Fat: 58g | Saturated Fat: 11g | Cholesterol: 13mg | Sodium: 840mg | Potassium: 1213mg | Fiber: 17g | Sugar: 18g | Vitamin A: 1115IU | Vitamin C: 110mg | Calcium: 214mg | Iron: 6mg
Nutrition information is an estimate.
Tried this recipe?Mention @kristines_kitchen or tag #kristineskitchenblog!
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Collage pinterest image with text overlay showing ingredients in bowl and ready to eat vegetarian lunch

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