Vegan Chick'n Meal Prep Bowls
Ready in 60 min. Lunch recipe. Protein-packed plant-based bowls with crispy soy chick'n, quinoa, and roasted vegetables. Get step-by-step instructions, nut
Instructions
Step 1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Step 2
Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
Step 3
Cut broccoli into bite-sized florets and slice red bell peppers into strips. Toss vegetables with 2 tbsp olive oil, garlic powder, paprika, ½ tsp salt, and black pepper. Spread evenly on one baking sheet.
Step 4
Toss vegan chick'n strips with remaining 1 tbsp olive oil and ½ tsp salt. Arrange in a single layer on the second baking sheet.
Step 5
Roast vegetables and chick'n in the preheated oven for 20-25 minutes, flipping halfway through, until vegetables are tender and chick'n is crispy.
Step 6
While roasting, make tahini dressing: In a small bowl, whisk together tahini, lemon juice, water, maple syrup, and a pinch of salt until smooth. Adjust water for desired consistency.
Step 7
Divide cooked quinoa evenly among 4 meal prep containers. Top with roasted vegetables and chick'n strips. Drizzle with tahini dressing or store dressing separately in small containers.
Step 8
Store in refrigerator for up to 4 days. Reheat in microwave for 1-2 minutes before serving.
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Nutrition Facts
Per serving
Approximate values based on standard ingredients
