Go Back
In today’s fast-paced world, where convenience often trumps nutrition, finding meals that are both wholesome and delicious can be a daunting task. Fortunately, the Wholesome Power Packed Lunch Bowls offer a vibrant and nutrient-dense solution that caters to our busy lifestyles. This recipe brings together the goodness of quinoa, sweet potatoes, and a medley of fresh vegetables to create a dish that is not only satisfying but also bursting with flavor and health benefits.

Hearty School Lunch Bowls

Discover the ultimate recipe for Wholesome Power Packed Lunch Bowls, perfect for any occasion! This vibrant dish combines nutrient-rich quinoa, roasted sweet potatoes, and a medley of fresh veggies for a delicious and satisfying meal. Easy to customize and great for meal prep, these bowls are high in protein, fiber, and essential vitamins. Whether you're looking for a quick lunch or a hearty dinner, this recipe not only fuels your body but also delights your taste buds.
Print Recipe Pin Recipe

Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 medium sweet potato, peeled and diced into ½-inch cubes

1 can (15 oz) black beans, rinsed and drained

1 red bell pepper, diced

1 cup corn (frozen or fresh)

1 cup cherry tomatoes, halved

1 ripe avocado, diced

1 teaspoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring this mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for about 15 minutes or until all the liquid is absorbed. After cooking, remove from heat and let the quinoa sit, covered, for an additional 5 minutes. Fluff with a fork to separate the grains.

    Roast the Sweet Potato: Preheat your oven to 425°F (220°C). While the oven is heating, spread the diced sweet potatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with ground cumin, smoked paprika, salt, and freshly ground black pepper. Toss the sweet potatoes gently to ensure they are evenly coated. Roast them in the preheated oven for 25-30 minutes, or until they are tender and have developed a slightly caramelized appearance.

      Prepare the Veggies: While the quinoa and sweet potatoes are roasting, take a large mixing bowl and combine the rinsed black beans, diced red bell pepper, corn, and halved cherry tomatoes. Season the mix with salt and freshly ground black pepper to taste, stirring gently to combine.

        Assemble the Bowls: Once the quinoa and roasted sweet potatoes are ready, divide the quinoa evenly among four serving bowls. Top each bowl with an equal amount of the black bean and veggie mixture, followed by a generous serving of the roasted sweet potatoes. Finally, add the diced avocado on top of each bowl for creaminess.

          Garnish & Serve: Finish each bowl by sprinkling chopped fresh cilantro over the ingredients for a vibrant touch of flavor. Serve with lime wedges on the side, allowing each person to add a squeeze of fresh lime juice for extra zesty brightness. These bowls can be enjoyed warm or chilled, making them an excellent option for nutritious school lunches or meal prep!

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings