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.
PROTEIN 14g
CALORIES 324
P:E RATIO 4.3
TIME 40m
YIELD 4
P:E 4.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 1/2 cups quinoa, rinsed CARB BASE
3 cups vegetable broth FLAVOR
2 cups diced zucchini HIGH FIBER
1 cup cherry tomatoes, halved PRODUCE
1 cup diced red onion FLAVOR
2 tablespoons olive oil FLAVOR
2 tablespoons tahini FLAVOR
1 tablespoon lemon juice FLAVOR
1 teaspoon cumin FLAVOR
1/2 teaspoon garlic powder FLAVOR
Salt and pepper to taste FLAVOR
2 tablespoons chopped fresh parsley FLAVOR
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
01
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.
02
HIGH HEAT SEAR
Roast vegetables for 20–25 minutes until tender and lightly charred.
03
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.
04
THE MACRO PREP
Fluff quinoa with a fork and divide among 4 meal prep containers.
05
STEP 5
Top each bowl with roasted vegetables.
06
STEP 6
Whisk tahini and lemon juice together with 1 tablespoon water. Drizzle over bowls and garnish with parsley.