Make this delicious vegetarian grain bowl for a meal prep lunch for work or home. With quinoa and roasted broccoli, this grain bowl recipe is a nutritious and protein-packed meal you can make ahead for busy weekdays!
Prep Time45 minutesmins
Total Time45 minutesmins
Servings: 4
Calories: 887kcal
Ingredients
For the grain bowls:
1poundbroccolicut into florets
1tablespoonolive oil
salt & pepper
1cupuncooked quinoarinsed and drained
1cupgrapeshalved
16ouncecan chickpeasrinsed and drained
1avocadochopped*
4ouncesgoat cheesecrumbled
½cupsliced almonds
For the dressing:
½cupextra virgin olive oil
2tablespoonsdijon mustard
2tablespoonshoney
2tablespoonslemon juice
½teaspoonkosher salt
black pepperto 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 grain 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 ahead of time, I'd recommend that you wait to add the avocado right before eating to avoid browning.