7-Day Clean-Eating Meal-Prep Bowl Plan – Fresh, Fast &...

Ingredients

• • 1 ⅞ cups quinoa
• • 2 ⅞ butternut squash (1 medium each)
• • 3 ⅞ cups kale
• • ⅞ cup pumpkin seeds
• • 2 ⅞ chicken breasts (6 oz each)
• • 1 avocado
• • 2 ⅞ cups cherry tomatoes
• • 2 ⅞ cups chickpeas (canned or cooked)
• • 1 beet
• • 1 ⅞ tofu block (14 oz)
• • 1 ⅞ cup edamame
• • 1 ⅞ cup shredded carrots
• • 1 ⅞ cup feta cheese (optional)
• • 1 ⅞ cup microgreens
• • ⅞ cup olive oil
• • ⅞ cup balsamic vinegar
• • ⅞ cup tahini
• • 1 lemon
• • 1 orange
• • 1 ⅞ tbsp sesame seeds
• • 1 ⅞ tbsp ginger (grated)
• • 1 ⅞ tbsp soy sauce
• • Salt and pepper to taste

Instructions

1. 1

   Wash all produce, chop vegetables, and marinate chicken breasts in soy sauce for 15 minutes.

2. 2

   Cook quinoa according to package instructions and let cool.

3. 3

   Toss butternut squash with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25 minutes.

4. 4

   Grill chicken breasts until cooked through. Cube tofu and sauté with sesame seeds and soy sauce.

5. 5

   Divide quinoa into mason jars. Layer with roasted vegetables, greens, proteins, and fresh toppings.

6. 6

   Seal jars tightly and refrigerate for up to 5 days. Add dressing separately to prevent sogginess.