Veggie bowls are exactly what they sound like: your favorite bowl, filled to the top with a delicious variety of veggies.
Veggie bowls are a big staple in my daily eating habits and make life a lot easier in terms of meal planning.
My sister recently asked for some everyday vegan meal ideas. These veggie bowls were the first thing I thought of because it’s what I typically have set up in my fridge, ready to go whenever I’m hungry.
They are perfect for a quick lunch, taking to-go, after a workout, as a light dinner, or if you make them small, they make a great snack.
If you make sure that you keep a few basics on hand, when it comes lunch time, you will open the fridge and see a lot more meal possibilities.
For me, this is an easy way to set myself up to enjoy a healthy meal I made myself versus ordering out or relying on convenience foods.
Roasting a few baking sheets of butternut squash takes minimal effort and always makes my mouth water when I see it sitting in the fridge in front of me.
My favorite way to make butternut squash is to cut it into small cubes, toss it with a little olive oil and a dusting of each: garlic powder, oregano, basil, and sea salt & pepper. It was only recently that I learned that you can eat the skin on squash!
No more struggling to peel that stuff. Yay! I buy organic and wash the outside really well. The texture is a bit different on the skin parts, but I love the additional texture.
After the squash is done roasting, I let it cool down on its baking sheet before putting it in a Mason jar.
If it’s right out of the oven and into a sealed jar, the steam and heat from the potatoes will make them soggy.
I love Mason jars and use them for everything. Prepping food for later in the week saved me so much time, and actually helped me eat better meals when I’d be less likely to go through any effort.
This week, I made roasted butternut squash cubes and quinoa to have on hand. I usually switch it up, rotating different roasted veggies and grains as the warm part of the bowl.
You can make a bowl right away when your squash and quinoa are done cooking. Or you can completely make your squash and quinoa beforehand and store them in the fridge for later veggie bowls or veggie jars (to-go) through the rest of the week.
Toppings for Veggie Bowls
I fill the bottom of the bowl with whatever lettuce is on sale or looks the best. Today it was red-leaf lettuce, one of my favorites. The warm stuff goes on next. Then I fill in the rest of the bowl with whatever toppings I have available.
Today I had:
- a squeeze of lemon juice all over
- some homemade dressing
But today, I whipped up a quick parsley-onion vinaigrette dressing to top this bowl.
Sometimes I just go really basic and stick with a squeeze of lemon juice and a crack of sea salt and red pepper.
Topped basic or fancy, these veggie bowls are always a meal-win for me.
- 1 cup butternut squash, seasoned and roasted
- 1 cup prepared quinoa
- 4-5 leaves of lettuce, chopped
- ½ carrot spiralized or peeled into ribbons
- ½ cucumber, diced
- ½ avocado, sliced
- ½ lemon for juice
- dressing or sour cream, optional
- Fill bottom of bowl with chopped lettuce.
- Arrange all other vegetables and toppings around bowl.
- Top with squeeze of lemon juice and any other dressing or dip you'd like.