Savory Quinoa Veggie Breakfast Bowls
Warm, savory quinoa bowls topped with roasted vegetables and a creamy tahini drizzle. A nutrient-dense vegetarian breakfast that breaks the oatmeal routine.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate assembled bowls (without dressing) for up to 5 days. Store dressing separately in small sealed containers.
- Batching: Store tahini dressing in small separate containers so the quinoa doesn't get soggy.
- Reheat: Microwave for 2 minutes. Add tahini dressing after reheating.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 400°F (200°C). Toss zucchini, cherry tomatoes, and red onion with olive oil, cumin, garlic powder, salt, and pepper on a lined sheet pan.
HIGH HEAT SEAR
Roast vegetables for 20–25 minutes until tender and lightly charred.
HIGH HEAT SEAR
Meanwhile, combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat and simmer covered for 15 minutes until liquid is absorbed.
THE MACRO PREP
Fluff quinoa with a fork and divide among 4 meal prep containers.
STEP 5
Top each bowl with roasted vegetables.
STEP 6
Whisk tahini and lemon juice together with 1 tablespoon water. Drizzle over bowls and garnish with parsley.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1 1/2 cups quinoa, rinsed
- 3 cups vegetable broth
- 2 cups diced zucchini
- 1 cup cherry tomatoes, halved
- 1 cup diced red onion
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley