Roasted Cauliflower Taco Bowls

Taco bowls, burrito bowls, whatever you want to call them! I went with taco bowls this time because of the homemade taco seasoning used on the roasted cauliflower, plus the fresh toppings like tomatoes and cilantro. But whatever you call it, it’s a lot of yummy stuff in one bowl! These cauliflower bowls make a […]

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Taco bowls, burrito bowls, whatever you want to call them! I went with taco bowls this time because of the homemade taco seasoning used on the roasted cauliflower, plus the fresh toppings like tomatoes and cilantro. But whatever you call it, it’s a lot of yummy stuff in one bowl! These cauliflower bowls make a super colorful, vibrant, flavorful dinner, but they also meal prep well, so consider making them for your weekday lunches!

Taco Roasted Cauliflower Bowls with Cilantro Lime Ranch

Overhead view of a roasted cauliflower taco bowl next to a lime and bowl of cilantro lime ranch

Are There Any Shortcuts I can Take?

This recipe does look like a lot of “parts” but I promise it really is easy to throw together. That being said, there are a couple of shortcuts you can take if you want to make it even easier. If you have access to a Trader Joe’s, they sell a frozen corn that is already “fire roasted” and it’s SO good. You can use that in place of blistering the regular frozen corn in the skillet. You can definitely use a store-bought cilantro lime ranch instead of making your own, or any southwest-inspired ranch dressing you can find (chipotle, avocado, etc.). And lastly, if you don’t have a well stocked spice cabinet, you can use a packet of taco seasoning in place of the taco spices listed below.

What Else Can I Put in My Taco Bowl?

One of the reasons I love bowl meals the most is that they are extremely flexible and they allow you to use leftover ingredients that are lingering in your fridge, pantry, or freezer. Here are some other things that you can throw into your taco bowl, if you have them:

  • tortilla chips
  • avocado or guacamole
  • cheese (cheddar, pepper jack, Monterey jack, even feta)
  • radishes (sliced thin)
  • fresh red onion
  • pickled red onion
  • bell peppers (diced, sliced, or roasted)
  • salsa
  • lettuce

How to Meal Prep Your Roasted Cauliflower Taco Bowls

If you want to prepare this meal for grab and go lunches (meal prep), divide the roasted cauliflower, cooked rice, and blistered corn between four containers as soon as they are done cooking. You can skip heating the black beans, because you’ll just be placing the containers straight into the refrigerator, to be reheated later. Pack the bowls with the remaining fresh ingredients (tomatoes, cilantro, green onion, lime wedges), but leave the dressing separate. When you’re ready to eat your bowl, reheat the bowl in the microwave until hot, then top with the dressing and enjoy.

Can I Use Frozen Cauliflower?

Frozen cauliflower roasts really well in the oven, but you may have a hard time getting the taco seasoning to stick to the frozen cauliflower. You would probably need to let it thaw completely before seasoning and roasting. The thawed frozen cauliflower will likely roast a bit faster than the fresh cauliflower. I would use about 1 pound frozen cauliflower for this recipe.

Close up side view of a roasted cauliflower taco bowl topped with cilantro lime ranch

 

Roasted Cauliflower Taco Bowls with Cilantro Lime Ranch

These light and flavorful Roasted Cauliflower Taco Bowls have tons of color, flavor, and texture to keep you coming back for more! Great for meal prep!

Cilantro Lime Ranch

  • 1/4 cup mayonnaise ($0.13)
  • 1/4 cup sour cream ($0.11)
  • 1 lime ($0.50)
  • 1/4 tsp garlic powder ($0.02)
  • 1/8 tsp onion powder ($0.01)
  • 1 Tbsp finely chopped cilantro ($0.05)
  • 1 green onion, chopped ($0.11)
  • 1/4 tsp salt ($0.02)

Taco Roasted Cauliflower

  • 1 head cauliflower ($2.39)
  • 2 Tbsp olive oil ($0.32)
  • 1/2 Tbsp chili powder* ($0.15)
  • 1/2 tsp smoked paprika ($0.05)
  • 1/2 tsp ground cumin ($0.05)
  • 1/8 tsp cayenne pepper ($0.02)
  • 1/4 tsp dried oregano ($0.02)
  • 1/4 tsp salt ($0.02)
  • freshly cracked pepper ($0.03)

Bowl Ingredients

  • 1 cup long grain white rice ($0.62)
  • 1.5 cups water ($0.00)
  • 1 15 oz. can black beans ($0.89)
  • 1 cup frozen corn ($0.20)
  • 1 Tbsp cooking oil ($0.08)
  • 1 pint grape tomatoes ($2.29)
  • Fresh cilantro and sliced green onion for garnish ($0.20)
  1. Prepare the cilantro lime ranch first, so the flavors have time to blend. Zest the lime, then squeeze the juice from half, and cut the other half into wedges for serving. You'll need about 1 Tbsp lime juice. Finely chop about 1 Tbsp cilantro and one green onion.

  2. Combine the ingredients for the cilantro lime ranch in a bowl (mayonnaise, sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, garlic powder, onion powder, chopped cilantro, chopped green onion, salt). Refrigerate the cilantro lime ranch until you're ready to eat.

  3. Next, preheat the oven to 400ºF. Line a baking sheet with parchment paper. Cut the head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning (chili powder, smoked paprika, cumin, cayenne, oregano, salt, and some freshly cracked pepper). Drizzle the olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

  4. Spread the seasoned cauliflower out over the prepared baking sheet. Roast the cauliflower in the preheated oven for 20-30 minutes, or until it's brown and crispy on the edges.

  5. While the cauliflower is roasting, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes without lifting the lid. After 15 minutes, turn the heat off and let the rice rest for 5 minutes without lifting the lid. Finally, fluff the rice with a fork and divide it between four bowls or containers.

  6. Add the undrained can of black beans to a small sauce pot and heat over medium-low, stirring occasionally, until heated through (if making the bowls for meal prep, skip heating the beans).

  7. Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the frozen corn. Cook the corn, stirring only occasionally, until it is browned and blistered (about 7-8 minutes). Season with a pinch of salt and pepper.

  8. Slice the grape tomatoes, roughly chop the cilantro, and slice a green onions for garnish.

  9. To build the bowls, divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a pinch of cilantro, sliced green onion, and a wedge of lime. Drizzle the cilantro lime ranch over top just before eating.

*The chili powder listed is a blend of spices, usually fairly mild, that is generally used to season a pot of chili. It is not straight ground red chiles. 

Close up overhead view of a roasted cauliflower taco bowl topped with cilantro lime ranch and a black fork in the middle

How to Make Roasted Cauliflower Taco Bowls – Step by Step Photos

Cilantro lime ranch in a bowl

Make the cilantro lime ranch first. Zest the lime and squeeze the juice from half of it (you’ll need 1 Tbsp juice). Slice the other half into wedges for serving. Combine 1/4 cup mayonnaise, 1/4 cup sour cream, 1 Tbsp lime juice, 1/2 tsp lime zest, 1/4 tsp garlic powder, 1/8 tsp onion powder, 1 Tbsp chopped cilantro, 1 chopped green onion, and 1/4 tsp salt in a bowl. Refrigerate the cilantro lime ranch until ready to eat.

Season cauliflower florets with taco seasoning

Preheat the oven to 400ºF. Cut a head of cauliflower into florets, then place them in a bowl. In a separate small bowl, combine the ingredients for the taco seasoning: 1/2 Tbsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/8 tsp cayenne pepper, 1/4 tsp oregano, 1/4 tsp salt, and some freshly cracked pepper. Drizzle 2 Tbsp olive oil over the cauliflower, followed by the taco seasoning, then toss until the cauliflower is evenly coated in oil and spices.

Seasoned cauliflower on baking sheet covered with parchment paper

Line a baking sheet with parchment paper. Spread the seasoned cauliflower out over the baking sheet. 

Roasted cauliflower on the baking sheet

Roast the cauliflower in the preheated oven for 20-30 minutes, or until it is browned and crispy on the edges.

Cooked rice in sauce pot

While the cauliflower is roasting, begin the rice. Add 1 cup long grain white rice to a small sauce pot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring it up to a boil. Once it reaches a full boil, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest for 5 more minutes with the lid in place. Finally, fluff the rice with a fork and divide it between four bowls or containers.

Warmed black beans in a sauce pot, a spoon lifting some toward the camera

Add one 15oz. can of black beans (undrained) to a small sauce pot and heat over medium-low, stirring occasionally, until heated through. If making your cauliflower bowls for meal prep, you can skip heating the beans, since the bowls will be going straight into the refrigerator.

Blistered corn in a skillet

Heat 1 Tbsp cooking oil in a large skillet over medium. Once the oil is hot and shimmering, add 1 cup frozen corn. Cook the corn, stirring only occasionally, until it is a little browned and blistered (7-8 minutes).

Chopped fresh toppings for cauliflower bowls

Finally, prepare the rest of the fresh ingredients. Slice the grape tomatoes in half, cut the remaining half lime into wedges (if you haven’t already), slice a green onion or two, and chop a little cilantro.

Build the cauliflower taco bowls

Once all the components are prepared, it’s time to build the bowls! Divide the roasted cauliflower, cooked rice, beans, corn, and tomatoes between four bowls or containers. Top with a little cilantro and sliced green onion.

Cilantro lime ranch being drizzled over a cauliflower bowl

When you’re ready to eat, reheat the bowl if it is refrigerated, then top with a drizzle of cilantro lime ranch and enjoy!

A finished roasted cauliflower taco bowl with cilantro lime ranch, with a black fork on the side.

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Chili Cornbread Skillet

Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to […]

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Some nights you just need something warm, comforting, and easy to help melt off the stresses of the day, like a big bowl of chili. And maybe some cornbread, too, for good measure. This easy Chili Cornbread Skillet has all the comfort of a pot of chili, with homemade cornbread baked right on top to avoid excess dishes. Oh, and I hid a layer of gooey cheddar cheese between the chili and cornbread, too. Because cheese makes everything better!🧀

Originally posted 10-5-2013, updated 12-12-2019.

Cozy Chili Cornbread Skillet

Chili cornbread skillet in the skillet with wooden spoon, a serving scooped out onto a plate on the side.

What Kind of Skillet Should I Use?

You’ll want a deep, 4-quart skillet for this recipe. I used my 10″ 4-quart Oxo stainless steel skillet for this recipe. If needed, you could also use a smaller wide soup pot or Dutch oven. Using an oven safe skillet or pot is the best option, but read on if you do not own an oven safe skillet or pot.

What if I Don’t Have an Oven Safe Skillet?

If you only own teflon skillets, skillets with plastic handles, or skillets that have other non-safe parts, you can still make this recipe. Simply let the chili simmer in your skillet or pot while you make the cornbread, and then transfer to a 4-quart casserole dish before topping with the cornbread batter and baking.

Can I Add Meat to the Chili Cornbread Skillet?

Absolutely! I made a vegetarian version this time around because it’s quite cost effective and it makes the meal more pantry-staple friendly, but you can always add meat if you have it on hand or prefer your chili con carne. Simply replace one can of beans with one pound ground beef or turkey. Brown the meat in the skillet before adding the onion, garlic, and jalapeño in the beginning. 

Meal Prep and Freezer Friendly

This Chili Cornbread Skillet holds up extremely well in the refrigerator, and is also freezer friendly. As with any meal prep recipe, make sure to divide the dish into single serving portions right after cooking and get it into the refrigerator as soon as possible, so it cools quickly. Once cooled, the chili cornbread will keep in the refrigerator for about four days, or can be transferred to the refrigerator and kept frozen for about 3 months. You can see some of my favorite meal prep containers here.

Chili Cornbread Skillet in the skillet with some scooped out, on a yellow surface with black and white striped napkin

 

Chili Cornbread Skillet

This hearty and comforting Chili Cornbread Skillet is an easy, one-pot meal that is sure to make the whole family happy. Freezer friendly!

Chili

  • 1 Tbsp cooking oil ($0.04)
  • 2 cloves garlic ($0.16)
  • 1 yellow onion ($0.32)
  • 1 jalapeño (optional) ($0.15)
  • 1 15 oz. can fire roasted diced tomatoes ($0.89)
  • 1 6 oz. can tomato paste ($0.39)
  • 3 15 oz. cans beans (kidney, pinto, black) ($2.67)
  • 1 Tbsp chili powder* ($0.30)
  • 1 tsp cumin ($0.10)
  • 1/2 tsp oregano ($0.05)
  • 1 tsp salt ($0.05)
  • 1 cup water ($0.00)
  • 1 cup shredded cheddar ($0.85)

Cornbread

  • 1 cup yellow cornmeal ($0.24)
  • 1 cup all-purpose flour ($0.15)
  • 1/4 cup sugar ($0.20)
  • 4 tsp baking powder ($0.24)
  • 1/2 tsp salt ($0.02)
  • 1 cup milk ($0.31)
  • 1 large egg ($0.23)
  • 1/4 cup cooking oil ($0.16)
  1. Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).

  2. Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.

  3. Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.

  4. Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.

  5. Sprinkle the cheddar cheese over top of the simmering chili. Carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is evenly covered.

  6. Transfer the skillet to the fully preheated oven and bake for 25 minutes, or until the cornbread is golden brown on the surface. To serve, simply scoop the cornbread and chili beneath onto a plate or bowl, and enjoy!

*The chili powder is a mild blend of chile peppers and other spices. It is not cayenne pepper, which is very spicy. I use this product, which has no heat at all. If your chili powder is spicy, start with a small amount and add more as needed.

Love chili? Check out my Simple Homemade Chili recipe with tons of ways to customize the flavors to make it your own! 

A plate with one serving of Chili Cornbread Skillet on a yellow surface with striped napkin

 

How to Make Chili Cornbread Skillet – Step by Step Photos

Diced onion jalapeño and garlic

Dice one yellow onion and mince two cloves of garlic. Slice the jalapeño lengthwise, scrape out the seeds with a spoon, then dice the remaining pepper. Add the onion, garlic, and jalapeño to a skillet with 1 Tbsp cooking oil. Sauté over medium heat until the onion is soft and translucent (about 5 minutes).

Remaining chili ingredients added to the skillet

Drain three 15 oz. cans of beans (any combo of kidney, black bean, or pinto—I used two black beans, one kidney). Add the beans to the skillet along with one 15 oz. can of fire roasted diced tomatoes, one 6 oz. can of tomato paste, 1 Tbsp chili powder, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt, and 1 cup water. Stir to combine. Allow the chili to come up to a simmer over medium heat. Continue to simmer the chili, stirring occasionally, as you prepare the cornbread batter.

Cornbread dry ingredients in a white bowl

Begin preheating the oven to 425ºF. Combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup sugar, 4 tsp baking powder, and 1/2 tsp salt in a large bowl. Stir until they are very well combined.

Cornbread wet ingredients in a separate white bowl

In a separate bowl, whisk together 1 cup milk, 1 large egg, and 1/4 cup cooking oil. Pour the bowl of whisked wet ingredients into the bowl with the cornmeal mixture and stir just until the batter is combined (don’t over stir).

Add Cheese to Simmering Chili

Before adding the cornbread batter to the chili, sprinkle 1 cup of shredded cheddar over the surface of the chili.

Spread cornbread batter over chili in skillet

Carefully spread the cornbread batter over the surface of the hot chili, making sure to spread from edge to edge.

Baked chili cornbread skillet finished

Bake the Chili Cornbread Skillet in the fully preheated 425ºF oven for about 25 minutes, or until the top of the cornbread is golden brown.

Close up of chili cornbread skillet being scooped out of the skillet

To serve, simply scoop the cornbread and chili beneath out of the skillet and onto a plate or bowl.

Chili cornbread skillet with some scooped out onto a white plate beside the skillet

COMFORT FOOD.

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Vegetable Barley Soup

Can’t stop, won’t stop with the yummy soups over here! Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well. This week I’m bringing you this awesome Vegetable Barley Soup that is packed with tons of color, texture, and flavor. And […]

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Can’t stop, won’t stop with the yummy soups over here! Soup is easy, soup is filling, soup is an easy way to pack some more vegetables into your day, and soup (usually) freezes well. This week I’m bringing you this awesome Vegetable Barley Soup that is packed with tons of color, texture, and flavor. And thanks to a healthy dose of barley, it’s also super filling. I’m so glad this recipe makes a huge batch because I’m going to be living off the frozen leftovers of this soup for the rest of winter!!

Homemade Vegetable Barley Soup

Overhead view of Vegetable Barley Soup in a red pot with bread and parsley on the side

What is Barley?

Barley is a short, chewy grain that is great in soups, stews, salads, pilafs, and more. You can usually find it in the grain section of your grocery store, near rice and dry beans. It’s usually labeled “pearled barley” which simply means the outer husk and some of the bran has been removed. Barley does contain a small amount of gluten, so it is not considered a gluten-free food. 

Can I Substitute the Barley?

Yep! If you’re not into barley or can’t find it, you can use another grain, like farro or wheat berries, or even pasta. A small shape, like ditalini would be awesome.

Can I Use Other Vegetables?

The beauty of this Vegetable Barley Soup is that it is extremely versatile. You can add just about any vegetable to this soup, which makes it great for using up odds and ends of vegetables in your refrigerator and freezer. I used onion, garlic, diced tomatoes, carrots, potato, frozen green beans, frozen corn, and frozen peas, but you could also substitute or add in any of these vegetables:

  • Celery (add in the beginning with onion)
  • Zucchini (add at the end with green beans and peas)
  • Spinach (add at the very end, stir in until wilted)
  • Mushrooms (add in the beginning with onion)
  • Cabbage (add in the beginning with carrots)
  • Kale (add mid-way, with potatoes)
  • Beans (kidney, chickpeas, cannellini, add mid-way with potatoes)

Broth Matters

Vegetable broth carries a lot of the flavor in this soup, so make sure you use a quality vegetable broth, or one that you know you like. As always, I use Better Than Bouillon soup base to make my broth. It is full-flavored and I can mix up any amount I need when I’m cooking, without having leftovers go to waste.

Close up of a ladle full of Vegetable Barley Soup being held over the soup pot.

How Much Vegetable Barley Soup Does This Make?

This recipe makes a whopping 12 cups, which I would consider to be about 6 large 2-cup servings. Since the soup is mostly vegetables, I usually go with a slightly larger serving size. This is also a very thick soup once finished, so if you prefer it to be a little more brothy, you can add more vegetable broth and the yield will be even higher.

Can You Freeze Vegetable Soup?

Yes! This soup freezes great. Some people find that potatoes change in texture slightly when frozen and thawed, but it’s not something that I’ve ever noticed or that has bothered me, especially when in a soup.

What Do You Serve with Vegetable Barley Soup?

This soup is just asking for a nice piece of buttered crusty bread for dipping! I would go with something with a lot of texture, like a homemade no knead bread, cornbread, or sour dough. I wouldn’t even be against dropping a few cubes of Swiss cheese into this soup, for a little melty goodness in each bite!

Close up side view of Vegetable Barley Soup in the soup pot

 

Vegetable Barley Soup

Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter!

  • 1 yellow onion ($0.32)
  • 2 cloves garlic ($0.16)
  • 2 Tbsp olive oil ($0.32)
  • 1/2 lb. carrots (about 4) ($0.45)
  • 1 28 oz. can diced tomatoes ($1.59)
  • 1 cup pearled barley ($0.89)
  • 1/2 tsp dried basil ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • freshly cracked pepper ($0.05)
  • 6 cups vegetable broth ($0.78)
  • 1 russet potato (about 3/4 lb.) ($1.22)
  • 1 cup frozen green beans ($0.271)
  • 1/2 cup frozen corn ($0.10)
  • 1/2 cup frozen peas ($0.19)
  • 1 Tbsp lemon juice ($0.03)
  • 1 handful fresh parsley (optional garnish) ($0.20)
  1. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.

  2. Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.

  3. Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.

  4. While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.

  5. Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).

  6. Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

Scroll down for the step by step photos!

Front view of a ladle full of Vegetable Barley Soup hovering over the pot full of soup.

 

How to Make Vegetable Barley Soup – Step by Step Photos

Diced onion and minced garlic in the soup pot

Dice one onion and mince two cloves of garlic. Add the onion and garlic to a large soup pot (mine is 6 qt.) along with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.

Broth being poured into soup pot with vegetables and barley

While the onion and garlic are cooking, peel and slice 1/2 lb. of carrots (about 4 medium carrots). Add the carrots to the soup pot along with one 28 oz. can diced tomatoes (with juices), 1 cup pearled barley, 1/2 tsp dried basil, 1/2 tsp dried oregano, some freshly cracked pepper, and 6 cups of vegetable broth. Stir to combine.

Diced potatoes being poured into soup

Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let it simmer, lid in place, stirring occasionally, for 30 minutes. While the soup simmers, peel and dice a russet potato into 1/2-inch cubes. After simmering 30 minutes, add the diced potato and simmer 10 minutes more.

Frozen vegetables being poured into the soup

After simmering 10 minutes, the potatoes should be tender. Add 1 cup frozen green beans, 1/2 cup frozen peas, and 1/2 cup frozen corn to the soup. Stir to combine, and heat through (about 5 minutes).

Season finished vegetable barley soup

Finally, stir 1 Tbsp lemon juice into the soup. Give it a taste and adjust the salt and pepper to your liking (I added a touch more pepper, but no salt). Garnish with fresh chopped parsley, if desired.

Overhead view of a pot full of vegetable barley soup with bread on the side

YUMMMM. Vegetable-y goodness got me all warm and cozy!

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Roasted Vegetable Salad Meal Prep

Making sure I get vegetables into my diet takes daily effort. But one thing I know for sure is that if I have them prepped, I am 1000x more likely to eat them. So this week I made these Roasted Vegetable Salad Meal Prep boxes to hopefully remove one more barrier between me and my […]

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Making sure I get vegetables into my diet takes daily effort. But one thing I know for sure is that if I have them prepped, I am 1000x more likely to eat them. So this week I made these Roasted Vegetable Salad Meal Prep boxes to hopefully remove one more barrier between me and my vegetables.😜

Four glass rectangle meal prep containers with Roasted Vegetable Salads and three small dressing containers

How to Eat Your Roasted Vegetable Salads

This salad is meant to be eaten cold, but you could certainly warm it if you prefer. Warming the salad will cause the spinach to wilt, so it will be more like a sautéed spinach in the dish, which would still be quite delish! You’ll still want to add the dressing after reheating.

Dressing Options

I used my Lemon Dill Tahini Dressing for this salad because I’m still obsessed with it, but I think there are some other suitable options if this one is not your favorite. A green goddess dressing would be amazing, as would a yogurt based Greek salad dressing. 

Vegetable Options

What I love about this meal prep is that you can always change up the vegetables to give it a new flavor. It’s still the tail end of summer, so I am using mostly summer vegetables here. Other great summer vegetable options are eggplant, asparagus, and bell peppers.

When we head into fall and winter I’ll probably start using harder winter vegetables, like sweet potato, cauliflower, broccoli, and carrots. Just keep in mind that the hard winter vegetables may take slightly longer to roast.

Other Topping Ideas

I’m all about keeping things simple, but if you have some of these items laying around waiting to be used up, here are some other ingredients that would make great toppings for this roasted vegetable salad: pita bread (cut into wedges), kalamata olives, sun dried tomatoes, feta cheese, or fresh parsley.

Dressing being poured onto a Roasted Vegetable Salad Meal Prep container

Where can I get those containers??

The glass containers are the 3-cup rectangular Pyrex containers and the dressing cups are 2.5 oz. metal dipping cups. Both were purchased from Amazon, and can be found in the “meal prep” category of my Amazon Shop

 

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!

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)
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Divide the dressing between four small dressing containers. Refrigerate the salads and dressing for up to 4 days.

Scroll down for the step by step photos!

Four glass containers with Roasted Vegetable Salad and three dressing containers

Step by Step Photos

Lemon Dill Tahini Dressing dripping off a spoon into a white bowl.

Make the Lemon Dill Tahini Dressing first. In a small bowl, combine 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 1/4 tsp salt, some freshly cracked pepper, 1/4 cup tahini, 1/4 cup warm water, and 3 Tbsp lemon juice. Stir or whisk until smooth. Refrigerate the dressing until you’re ready to make your salads.

Cooked Quinoa in the pot

Next, begin the quinoa. Rinse 1 cup quinoa well in a fine wire mesh sieve. Place the rinsed quinoa in a small sauce pot, add 1.75 cups water, and place a lid on top. Place the pot over high heat and allow it to come to a boil. Once boiling, turn the heat down to low and let it simmer for 15 minutes.

Spread out quinoa in a dish to cool

After 15 minutes, turn the heat off and let the quinoa rest, with the lid in place, for 5 minutes. Then empty out the quinoa into a shallow dish and spread it out to increase the surface area, so it will cool faster. Refrigerate the quinoa until you’re ready to build your salads.

Whole vegetables for Roasted Vegetable Salad Meal Prep

Begin preheating the oven to 400ºF. You can use any mix of vegetables for this meal prep (see notes above the recipe for more ideas). I used 8 oz. mushrooms, 1 pint grape tomatoes, 1 red onion, 1 zucchini, and 1 yellow squash.

Chopped vegetables ready to roast on a sheet pan.

Slice the onion into 1/4-inch strips, slice the zucchini and yellow squash into 1/4-inch half-rounds, and cut the mushrooms in half. Leave the tomatoes whole. Combine the vegetables and spread them out onto a large baking sheet so they are in a single layer. Use two sheets if needed to make sure they’re not piled on top of one another. Add 2 Tbsp olive oil, 1 tsp dried oregano, 1/4 tsp garlic powder, and 1/4 tsp salt. Toss until the vegetables are well coated in oil and spices.

Roasted vegetables on the sheet pan

Roast the vegetables, stirring every 15 minutes, until they are browned on the edges (about 40 minutes). Let the vegetables cool on the sheet pan for about 10 minutes.

Add spinach and quinoa to meal prep containers

To build the meal prep salads, add a heaping cup of spinach to each container. Then add 1/2 cup cooked and cooled quinoa to each container.

roasted vegetables and hummus added to containers

Once the vegetables are cool enough that they won’t wilt the spinach, divide the roasted vegetables between the four containers. Add 2 Tbsp hummus to each container.

Divide dressing into containers

Lastly, divide your dressing into four small containers. Refrigerate your roasted vegetable salad up to four days.

Glass meal prep containers with Roasted Vegetable Salad in a row.

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