A nutritious and satisfying power bowl featuring fluffy quinoa, roasted vegetables, and protein-packed eggs, perfect for meal prepping.

Scale

8 large eggs

200 g uncooked quinoa

280 g carrots

400 g Brussels sprouts

1 1/2 tbsp olive oil

2 tsp ground cumin

2 tsp garlic powder

Salt, to taste

Black pepper, to taste

Preheat your oven to 400F (200C).
Rinse the quinoa thoroughly under cold water.
Cook the quinoa according to package directions, typically simmering with 2 cups of water or broth until all liquid is absorbed and quinoa is fluffy.
While quinoa cooks, trim and halve the Brussels sprouts.
Peel and chop the carrots into bite-sized pieces.
In a large bowl, toss the Brussels sprouts and carrots with olive oil, ground cumin, garlic powder, salt, and pepper.
Spread the seasoned vegetables in a single layer on a baking sheet.
Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
While vegetables roast, prepare the eggs.
You can boil the eggs for 7-8 minutes for a jammy yolk or 10-12 minutes for a hard-boiled egg.
Alternatively, fry or poach the eggs to your preference.
Once cooked, peel and halve the boiled eggs if using.
Assemble the power bowls by dividing the cooked quinoa among four containers.
Add a portion of roasted vegetables to each container.
Top each bowl with two eggs.
Season with additional salt and pepper if desired.

Recommended kitchen tools: Digital Food Scale, Glass Meal Prep Containers and Insulated Lunch Bag.

Keywords: quinoa, egg, power bowl, meal prep, vegetarian, healthy, high protein, brussels sprouts, carrots