That’s why I’m so excited about these make-ahead lunch bowls! You can vary the toppings however you like, but the base ingredients are easy to prepare and can be made up to a week in advance– so your packed lunches are ready whenever you are. The key to these speedy bowls is making everything in advance. I did it last weekend and it only took about 30 minutes, since I could multitask while my big batch of quinoa was cooking.
As you may know, I love quinoa because it’s technically not a grain– it’s a seed– and it’s a complete source of protein containing all the essential amino acids your body needs. I like to pair the quinoa with a hefty dose of leafy greens, and then top it all with a variety of seasonal veggies and a super-addictive creamy dressing. The key to the flavor is definitely whatever sauce you put on top!
This week I used a combination of my Oil-Free Arugula Pesto, and a new Creamy Vegan Italian Dressing, which is posted below. I feel like I say this a lot, but this dressing is my new FAVORITE. I honestly think you could talk me into eating anything with this drizzled on top. (Okay, maybe not liver… but you never know.)
I’ve listed my method for making these bowls below, but feel free to switch up the ingredients depending on the produce that is easily available in your area. Note: If you’d prefer to skip the quinoa, you can simply double-up on the vegetables for a delicious salad or use cauliflower rice as the base, instead. I hope these make-ahead lunch bowls make your life easier next week! I plan on having these ingredients stocked in my fridge at all times when our new baby arrives, so I always have something filling and delicious on hand. — Reader Feedback: Do you have a go-to make ahead meal?
