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Recipes / Mains / Spring Mix & Quinoa Power Bowls
Servings: 3
| Active Time: 15 minutes
| Total Time: 40 minutes
Prep a few healthy lunches ahead of time with organic spring mix, quinoa, roasted sweet potato, and crispy chickpeas. These colorful bowls are ready to grab from the fridge and will keep you satisfied through the afternoon.
Ingredients For the bowls
– ½ cup dry quinoa
– 1 medium sweet potato, diced
– 1 can (15 ounces) chickpeas, drained, rinsed, and dried well
– 2 tablespoons olive oil
– ½ teaspoon smoked paprika
– Salt and pepper, to taste
– 4–5 cups Earthbound Farm Organic Spring Mix
– 1 cup finely shredded purple cabbage
– ½ cucumber, sliced
– ⅓ cup crumbled feta
– 3 tablespoons pumpkin seeds
For the lemon vinaigrette
– 3 tablespoons olive oil
– 1½ tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper, to taste
1. Heat the oven to 425°F. Toss the sweet potato and chickpeas with the olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet in separate sections. Roast for 25–30 minutes, tossing halfway through, until the sweet potato is tender and the chickpeas are browned.
2. Cook the quinoa according to the package directions. Fluff and let cool.
3. Whisk together the vinaigrette ingredients and divide among three small, sealed containers.
4. Divide the Spring Mix among three meal prep containers. Add the cooled quinoa, sweet potato, chickpeas, cabbage, cucumber, feta, and pumpkin seeds. Refrigerate and add the vinaigrette just before eating. For the best crunch, pack the chickpeas and pumpkin seeds separately.
3. Stir together the vinegar, hot water, sugar, and salt. Add the red onion and let it pickle while the other ingredients cook.
4. Whisk together the vinaigrette ingredients and divide among three small, sealed containers.
5. Divide the Spring Mix among three meal prep containers. Add the cooled quinoa, sweet potato, chickpeas, cabbage, cucumber, drained pickled onion, feta, and pumpkin seeds. Refrigerate and dress just before serving. For the crispiest chickpeas and pumpkin seeds, pack them separately and add them when ready to eat.
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