If there’s a season of simplicity and ease, this. is. it. Rosé, bbqs, friends + fam, and sunshine. Planning and structure? Grocery shopping and cooking? Those are September things, right? Well, yes. But here’s the thing: even in the summer, we still need to eat. And if you’re anything like us, life’s a lot better when we’re eating food that’s actually good for us. Hello, simple summer meal prep (…the magic word being simple).
Our simple meal prep answer? Bowls. Like these strawberry feta bowls with roasted almonds and balsamic vinaigrette. They’re perfect for summer (any season, really… but we’re biased) because bowl meals are easy-breezy, go-with-the-flow meals. These strawberry feta bowls follow our tried-and-true power bowl formula:
Green Base + Protein + Veggies/Fruit + Healthy Carb + Something Fancy + Dressing
Our formula is like a little blueprint for your mind, giving you the structure to make satisfying prep-ahead meals, but also the freedom to easily change it up. Here we use arugula (green base), grilled chicken (protein), green beans + strawberries (veg/fruit), corn + quinoa (healthy carb), feta + roasted almonds (#fancy), and a balsamic vinaigrette (dressing). But don’t like arugula? Swap it out for another green. Dairy-free? Omit the cheese and add another #fancy ingredient. You do you. Because it’s summertime, baby.
To make the whole summer meal prep thing actually happen, we created a little guide for you. It includes our five favorite summer bowl combos, a printable shopping list, and a simple prep plan to make five servings for the week in just an hour (!). So you can get out of the kitchen and onto the back patio (#yeswayrosé).
Shrimp Noodle Bowls with Spicy Peanut Dressing
Summer Taco Bowls with Cumin-Lime Dressing
Strawberry Feta Bowls with Balsamic Vinaigrette
Grilled Zucchini Bowls with Basil Yogurt Dressing
Greek Power Bowls with Greek Vinaigrette
- 1 tablespoon olive oil
- 1-2 tablespoons balsamic vinegar
- 1 small minced garlic clove
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- 1 large handful arugula
- 1 small chicken breast, cooked and sliced
- ¼ cup cooked quinoa
- ¼ cup corn kernels, fresh or thawed from frozen
- ½ cup sliced strawberries
- ½ cup green beans, blanched
- 2 tablespoons crumbled feta
- 2 tablespoons roasted almonds, coarsely chopped
- Make the dressing: In a large bowl, whisk together the vinaigrette ingredients until well combined.
- Assemble the bowl: Add remaining ingredients to the bowl with the vinaigrette and toss well to coat.