Submitted by: American Pecan Council | Marina Delio, Yummy Mummy Kitchen
Meal prepping makes eating nutritiously throughout the week effortless. Vegan and gluten-free, these bowls combine quinoa, roasted broccoli, grapes, and pecans to keep you fueled no matter what the week brings.
Preheat the oven to 450 degrees F. Place broccoli onto a baking sheet and coat with cooking spray. Season with salt and pepper. Roast in the oven until charred in places and tender-crisp, about 20 minutes. Let cool to room temperature.
Assemble the cooked quinoa, broccoli, pecans, chickpeas, and grapes in meal prep containers or wide-mouth canning jars. Top with micro greens.
To make the dressing: add all dressing ingredients to the blender. Blend until smooth and creamy, about 1 minute. Transfer to a glass jar or small individual containers.
Cover the dressing and meal prep containers and store in the refrigerator until ready to eat, up to 3 days.
Nutrition facts
Calories
580
Fat
36g
Sat Fat
3.5g
Sodium
420mg
Carbs
58g
Fiber
14g
Protein
14g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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