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Four glass containers with Roasted Vegetable Salad and three dressing containers
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4.97 from 26 votes

Roasted Vegetable Salad Meal Prep

These Roasted Vegetable Salad Meal Prep boxes are an easy, no-reheat, plan-ahead lunch option that will help you get your daily vegetables!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Lunch
Cuisine: American
Total Cost: $11.62 recipe / $2.91 serving
Servings: 4
Calories: 395.3kcal
Author: Beth Moncel

Equipment

  • Small Roasting Pan
  • Enamelware Sheet Pan
  • Pyrex Glass Meal Prep
  • Chef's Knife

Ingredients

Lemon Dill Tahini Dressing

  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp onion powder $0.02
  • 1/2 tsp dried dill $0.05
  • 1/2 tsp dried parsley $0.05
  • 1/4 tsp salt $0.02
  • Freshly cracked pepper $0.03
  • 1/4 cup tahini $0.75
  • 1/4 cup warm water $0.00
  • 3 Tbsp lemon juice $0.09

Quinoa

  • 1 cup quinoa $1.20
  • 1.75 cups water $0.00

Roasted Vegetables

  • 1 pint grape tomatoes $1.99
  • 8 oz. mushrooms $1.69
  • 1 zucchini $0.95
  • 1 yellow squash $0.56
  • 1 red onion $0.44
  • 2 Tbsp olive oil $0.32
  • 1 tsp dried oregano $0.10
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02

Other

  • 4 cups fresh spinach $2.15
  • 1/2 cup hummus $1.15

Instructions

  • Make the dressing first. In a small bowl combine the garlic powder, onion powder, dill, parsley, salt, pepper, tahini, water, and lemon juice. Stir or whisk until smooth. Refrigerate the dressing as you prepare the rest of the salad.
  • Begin cooking the quinoa. Rinse the quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a small sauce pot and add 1.75 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 15 minutes.
  • After letting the quinoa simmer for 15 minutes, turn the heat off and let it rest with the lid in place for five minutes. Empty the cooked quinoa out into a casserole dish, spreading it out to increase the surface area. Refrigerate the dish with the quinoa until you're ready to assemble the meal preps.
  • Preheat the oven to 400ºF. Place the grape tomatoes onto a large baking sheet. Slice the onion into 1/4-inch strips. Cut the zucchini and yellow squash into 1/4-inch wide half-rounds. Cut the mushrooms in half. Mix the vegetables together on the baking sheet. If there are too many to fit in a single layer on the baking sheet, divide them between two baking sheets.
  • Add the olive oil, oregano, garlic powder, and salt to the vegetables. Use your hands to mix the vegetables and seasoning, until the vegetables are well coated in oil.
  • Roast the vegetables in the preheated 400ºF oven, stirring every 15 minutes, until the vegetables are browned on the edges. Allow the vegetables to cool for about 10 minutes at room temperature.
  • To build the meal prep bowls, place one heaping cup of spinach in each dish. Add 1/2 cup of the cooked and cooled quinoa on top of the spinach. Divide the roasted vegetables between the four containers, then add 2 Tbsp hummus to each dish.
  • Divide the dressing between four small dressing containers. Refrigerate the salads and dressing for up to 4 days.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 395.3kcal | Carbohydrates: 52.28g | Protein: 16g | Fat: 20.03g | Sodium: 468.95mg | Fiber: 12.08g