Valentine-Inspired Red Veggie Meal Prep Bowls

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These meal prep bowls feature red and pink ingredients that happen to be nutritious and delicious together.

Beet-roasted chickpeas, pickled red onions, and roasted red cabbage make weekday lunches feel special without extra daily effort.

Why You’ll Love It

  • Makes 4 complete lunches
  • Naturally pink and red color palette
  • High fiber and plant-based protein
  • About 90 minutes of weekend prep
  • Keeps well for 4-5 days

Ingredients

For the Beet-Roasted Chickpeas

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 medium red beet, peeled and grated
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Roasted Red Cabbage

  • 1/2 head red cabbage, cut into 1-inch wedges
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Quick Pickled Red Onions

  • 1 large red onion, thinly sliced
  • 1/2 cup red wine vinegar
  • 1/2 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the Bowls

  • 2 cups cooked quinoa or farro
  • 4 cups baby spinach or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pomegranate seeds

For the Lemon Tahini Dressing

  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Steps

  1. Preheat your oven to 400°F (200°C) and line two sheet pans with parchment paper.
  2. Start the pickled onions first since they need time to sit.
  3. Place sliced red onions in a jar or bowl.
  4. Whisk together red wine vinegar, warm water, sugar, and salt until dissolved.
  5. Pour the mixture over the onions and let sit for at least 30 minutes.
  6. For the chickpeas, pat them dry with paper towels—this helps them crisp up.
  7. Toss chickpeas with grated beet, olive oil, smoked paprika, garlic powder, salt, and pepper.
  8. Spread in a single layer on one of the prepared sheet pans.
  9. For the cabbage, arrange wedges on the second sheet pan.
  10. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper.
  11. Roast both pans for 35-40 minutes, flipping the cabbage wedges and stirring the chickpeas halfway through.
  12. The chickpeas should be slightly crispy and the cabbage tender with charred edges.
  13. While vegetables roast, cook your quinoa or farro according to package directions.
  14. Make the dressing by whisking together tahini, lemon juice, water, olive oil, garlic, and salt.
  15. Add more water if needed to reach a drizzling consistency.
  16. Let all components cool to room temperature before assembling.
  17. Divide the greens among four glass meal prep containers.
  18. Add quinoa, roasted chickpeas, roasted cabbage, cherry tomatoes, and pickled onions to each container.
  19. Top with crumbled feta and pomegranate seeds.
  20. Store dressing in a separate small container and add just before eating.

Helpful Tips and Substitutions

Grating the beet and mixing it with chickpeas dyes them a beautiful pink-red color.

Use pre-cooked quinoa or microwave grain pouches to save time.

Swap feta for goat cheese or dairy-free feta if needed.

No pomegranate seeds? Use dried cranberries or fresh raspberries.

For added protein, include grilled chicken, salmon, or hard-boiled eggs.

The pickled onions get better the longer they sit—make them up to 2 weeks ahead.

If you prefer warm bowls, store components separately and reheat the quinoa and roasted vegetables.

Serving Ideas

Eat cold straight from the container for a quick desk lunch.

Transfer to a bowl and microwave the grains and chickpeas for 1-2 minutes if you prefer it warm.

Add a slice of crusty bread or pita chips on the side.

Pack in a insulated lunch bag with an ice pack to keep it fresh until lunchtime.

Drizzle dressing just before eating to keep greens from wilting.

Make-Ahead and Storage

Assembled bowls (without dressing) keep in the refrigerator for 4-5 days.

Store dressing separately in an airtight container for up to 1 week.

Roasted chickpeas are best within 3 days—they soften slightly over time.

Pickled onions last up to 2 weeks refrigerated in their liquid.

Cooked quinoa keeps for 5 days refrigerated or 3 months frozen.

Don’t freeze assembled bowls—the greens and fresh vegetables won’t hold up.

If prepping for 5 days, add extra greens to Day 4 and 5 bowls since they compress.

Weekday Lunches Worth Looking Forward To

These meal prep bowls prove that eating your vegetables doesn’t have to be boring.

The naturally occurring reds and pinks make them perfect for Valentine’s week, but the flavors and nutrition work any time of year.

Spend an hour or so on Sunday and your future self will thank you every lunch break.

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