Hearty School Lunch Bowls

As parents, we often find ourselves navigating the delicate balance between convenience and nutrition when it comes to packing school lunches. With the daily hustle and bustle of school drop-offs, extracurricular activities, and work commitments, it can be challenging to ensure that our children are receiving meals that not only satisfy their appetites but also support their growth and development. That's where the concept of nutritious school lunches comes into play.

Busy parents will love these Hearty School Lunch Bowls, the perfect solution to ensure your kids enjoy nutritious and satisfying meals. Packed with protein, whole grains, and colorful veggies, these versatile bowls cater to various dietary preferences. Ideal for meal prepping, they can be made in batches and assembled quickly. Explore the benefits of quinoa, fresh produce, and delicious toppings like avocado and feta that enhance flavors and nutrition. Get ready to make lunchtime exciting and healthy!

Print Recipe Pin Recipe

Ingredients

1 cup quinoa, rinsed thoroughly under cold water

2 cups vegetable broth (or water for a lighter option)

1 cup cooked chicken, shredded (or 1 cup chickpeas for a vegetarian alternative)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup shredded carrots

1 cup steamed broccoli florets

1/2 ripe avocado, sliced

1/4 cup feta cheese, crumbled (optional for extra flavor)

1/4 cup hummus or tzatziki for a delightful dressing

2 tablespoons olive oil

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper to taste

A handful of fresh herbs, such as parsley or cilantro, for garnish

Instructions

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a rolling boil over medium-high heat, then reduce the heat to low. Cover the saucepan tightly and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is fully absorbed. Once done, remove from heat and let it rest, covered, for an additional 5 minutes to allow it to steam.

Prepare Additional Ingredients: While the quinoa cooks, take the time to chop the cherry tomatoes, cucumbers, and carrots into bite-sized pieces. For the broccoli, steam the florets in a separate pot or microwave until they are bright green and tender but still crisp, about 5 to 7 minutes. Set them aside for assembly.

Assemble the Bowls: Once the quinoa has cooled slightly, fluff it gently with a fork to separate the grains. Divide the quinoa evenly among four bowls or meal prep containers for easy lunches.

Layer on the Veggies: On top of each bowl of quinoa, arrange equal servings of your chosen protein (either shredded chicken or chickpeas), followed by the cherry tomatoes, diced cucumbers, shredded carrots, and steamed broccoli florets.

Add the Final Touches: Place a few slices of creamy avocado atop each bowl. If using, sprinkle the crumbled feta cheese over the top for an added zing and richness.

Dress the Bowls: In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and pepper until well combined. Drizzle this flavorful dressing evenly over each bowl. Additionally, add a generous spoonful of hummus or tzatziki on the side for extra taste.

Garnish: Brighten each bowl with a sprinkle of freshly chopped herbs, such as parsley or cilantro, to enhance both the flavor and visual appeal.

Store or Serve: Enjoy your hearty bowls immediately or store them in the refrigerator for up to 4 days. These nutritious lunch bowls can be savored cold or reheated, making them perfect for on-the-go meals!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

- Presentation Tips: For an added flair, use vibrant bowls and arrange the ingredients in sections rather than mixing them together. This showcases the colors and textures beautifully!