Scholar Bowls (Viral Healthy Meal Prep Bowls)
Scholar Bowls (Viral Healthy Meal Prep Bowls) is a easy American (Healthy/Meal Prep) recipe that serves 5. 370 calories per serving.
Prep: 25 min | Cook: 35 min | Total: 1 hr 10 min
Cost: $17.00 total, $3.40 per serving
Ingredients
- 2 medium (about 1.5 lbs total) Sweet potatoes (Peeled and cut into 1-inch cubes)
- 3 tablespoons Avocado oil (Divided; for roasting vegetables)
- 1 tablespoon Maple syrup (For sweet potatoes)
- 1 teaspoon Cinnamon (For sweet potatoes)
- 1 teaspoon Sumac (For sweet potatoes (optional, but recommended))
- 2 teaspoons Salt (Divided, to taste)
- 1 teaspoon Black pepper (Divided, to taste)
- 2 teaspoons Paprika (Divided, to taste)
- 1 pound Brussels sprouts (Trimmed and halved)
- 1 tablespoon Balsamic vinegar (For Brussels sprouts)
- 2 teaspoons Pepper plant seasoning (Divided, optional, for spicy kick)
- 2 cups Broccoli florets (Chopped into bite-size pieces)
- 2 medium Bell peppers (Any color, chopped)
- 2 cups Cauliflower florets (Chopped into bite-size pieces)
- 1 cup (dry) Quinoa (Rinsed)
- 1.5 cups Water (For cooking quinoa)
- 1 large (about 8 oz) Chicken breast (optional) (Cooked, for topping (optional))
Instructions
Prep and Season Sweet Potatoes
Preheat oven to 400°F (204°C). Peel and cut sweet potatoes into 1-inch cubes. In a large bowl, toss with 1 tablespoon avocado oil, maple syrup, cinnamon, sumac, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
Time: PT8M
Temperature: 400°F
Roast Sweet Potatoes
Spread seasoned sweet potatoes on a parchment-lined baking sheet. Roast in the preheated oven for 30 minutes, flipping halfway through.
Time: PT30M
Temperature: 400°F
Prep Brussels Sprouts
Trim ends and halve Brussels sprouts. Toss with 1/2 tablespoon avocado oil, balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/2 teaspoon pepper plant seasoning (if using).
Time: PT5M
Prep Remaining Veggies
Chop broccoli, bell peppers, and cauliflower into bite-size pieces. Toss together in a large bowl with 1.5 tablespoons avocado oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/2 teaspoon pepper plant seasoning (if using).
Time: PT7M
Roast Brussels Sprouts and Mixed Veggies
Spread Brussels sprouts and mixed veggies on another parchment-lined baking sheet. Roast in the oven with sweet potatoes for 25 minutes, stirring halfway through.
Time: PT25M
Temperature: 400°F
Cook Quinoa
Rinse quinoa under cold water. Add quinoa and 1.5 cups water to a rice cooker (or saucepan). Cook according to rice cooker instructions or simmer on stove, covered, for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork.
Time: PT20M
Assemble Bowls
Divide quinoa among 5 bowls or meal prep containers. Top each with a mix of roasted sweet potatoes, Brussels sprouts, broccoli, bell peppers, and cauliflower. Add sliced cooked chicken breast if desired.
Time: PT5M
Cleanup
Wash all used bowls, baking sheets, utensils, and cutting board. Wipe down counters and store leftovers.
Time: PT10M
Nutrition Facts
- Calories
- 370
- Protein
- 10g (without chicken), 28g (with chicken)
- Carbohydrates
- 60g
- Fat
- 9g
- Fiber
- 10g
Dietary info: Vegetarian (without chicken), Vegan (omit chicken, use maple syrup), Gluten-free, Dairy-free, high-protein, low-calorie, low-fat, high-fiber
Allergens: None (unless cross-contamination or specific spice blends contain allergens)
Ingredient Substitutions
- Instead of Sweet potatoes: Butternut squash, Carrots
- Instead of Avocado oil: Olive oil, Canola oil
- Instead of Maple syrup: Honey, Agave syrup
- Instead of Sumac: Lemon zest, Omit
- Instead of Paprika: Smoked paprika
- Instead of Brussels sprouts: Broccolini, Green beans
- Instead of Balsamic vinegar: Red wine vinegar
- Instead of Pepper plant seasoning: Extra paprika, Cayenne pepper
- Instead of Broccoli florets: Romanesco, Zucchini
- Instead of Bell peppers: Poblano peppers
- Instead of Cauliflower florets: Broccoli
- Instead of Quinoa: Brown rice, Farro
- Instead of Chicken breast (optional): Tofu, Tempeh, Omit for vegetarian
Equipment Needed
- Large baking sheet
- Parchment paper (optional)
- Large mixing bowls
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Rice cooker (optional)
- Spatula or tongs
- Serving bowls or meal prep containers
Critical Steps — Do Not Skip
- Evenly chopping and seasoning vegetables for even roasting.
- Roasting at the correct temperature and not overcrowding pans.
- Flipping vegetables halfway for even browning.
Chef Tips from the Video
- Switch up the veggies based on season or preference.
- Add a squeeze of lemon or a sprinkle of feta for extra flavor.
- These bowls are great cold or reheated.
Troubleshooting
Vegetables are soggy.
Spread in a single layer and avoid overcrowding the pan.
Sweet potatoes are undercooked.
Cut into smaller pieces and roast a few minutes longer.
Quinoa is mushy or watery.
Reduce water slightly or let sit uncovered after cooking to steam off excess moisture.
Veggies stick to pan.
Use parchment paper or lightly oil the baking sheet.
Storage
Refrigerator: Store assembled bowls in airtight containers for up to 5 days.
Freezer: Freeze portions without chicken for up to 2 months. Thaw and reheat before serving.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast all vegetables and cook quinoa ahead; assemble bowls for grab-and-go meals.
- Chicken can be cooked in advance and sliced when assembling.
Last updated: August 21, 2026
