Print Recipe

Rainbow Veggie Meal Prep Bowls

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Leafy Greens, Sweet Potato, Beet
Keyword: Dairy Free, Gluten Free, Vegan, Soy Free
Servings: 4


  • 1 cup dry quinoa rinsed
  • 1 large sweet potato diced
  • 1 tbsp melted ghee or olive oil
  • 3 cups water or broth of choice
  • 2 cups beet spirals raw
  • 4 cups leafy greens packed
  • ½ cup dressing or vinaigrette of choice
  • 4 food storage containers with lids

Optional Toppings:

  • 4 Dr. Praeger’s Super Greens Veggie Burger
  • ¼ cup pumpkin seeds roasted


  • If using, prepare Dr. Praeger's Super Greens Veggie Burger according to package directions.
  • Preheat the oven to 375F and line a baking sheet with parchment paper.
  • Combine the quinoa and broth or water in a medium saucepan and bring to a boil over medium heat. Once boiling, lower the heat and simmer for 15 minutes, or until all liquid is absorbed. Set aside, uncovered, for 10 minutes to cool.
  • Meanwhile, add the diced sweet potato and melted ghee or olive oil to a bowl. Sprinkle with a pinch of sea salt and black pepper and toss to coat.
  • Spread the sweet potato out onto an even layer across the baking sheet. Roast for 15 minutes, or until lightly golden and fork-tender. Set aside to cool for 10 minutes.
  • Once everything is cool, arrange the bowls. Scoop 1 cup of quinoa into each container. Top with 1 cup of leafy greens, ½ cup beet spirals, and ¼ of the roasted sweet potato. If using, slice each veggie burger into bite-sized pieces and add to each bowl. Sprinkle with pumpkin seeds, if using.
  • Store dressing separately until ready to eat, and drizzle with about 2 tbsp per bowl.