It takes effort to ensure I eat vegetables every day. One thing I know is that I am 1000x more likely than others to eat vegetables if they are prepared. To remove one more barrier from me and my veggies, I created these Roasted Vegetable Salum Meal Prep Boxes.

How to eat your roasted vegetable salads

The salad should be eaten cold. However, you can warm it up if you like. The spinach will wilt if you warm it. It will look more like sauteed spinach but still be delicious! After reheating, you will still need to add the dressing.


Because I am still in love with my Lemon Dill Tahini dressing, I used it for this salad. But I believe there are other options. I think a green goddess or yogurt-based Greek salad dressing would be wonderful.


The best thing about meal prepping is the flexibility to change up the flavors of the vegetables. This is the end of summer, so I’m using mostly summer vegetables. Bell peppers, asparagus, and eggplant are all great summer vegetables.

As we move into winter and fall, I will likely start to use harder winter vegetables like sweet potato, broccoli, cauliflower, and carrots. The harder winter vegetables can take slightly longer to roast.


While I prefer simplicity, other options can be added to this roasted vegetable salad.


The 3-cup Pyrex rectangular Pyrex glass containers are used. The dressing cups weigh 2.5 oz. Metal dipping cups.


These Roasted Vegetable Salad Meal Prep Boxes are an easy way to get your daily vegetables.

Prep time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes



  • 1/4 teaspoon garlic powder ($0.02)
  • 1/4 teaspoon onion powder ($0.02)
  • 1/2 teaspoon 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 of lemon juice ($0.09)


  • 1 cup Quinoa ($1.20)
  • 1.75 cups of water ($0.00).


  • 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 teaspoon garlic powder ($0.02)
  • 1/4 tsp salt ($0.02)


  • 4 cups fresh spinach ($2.15)
  • 1/2 cup hummus (1.15)


  • First, make the dressing. Combine the onion powder, garlic powder, salt, pepper and parsley in a small bowl. Add water and lemon juice. Mix well. As you make the rest of your salad, chill the dressing.
  • Start to cook the Quinoa. Rinse the quinoa in a fine-mesh sieve. Add the rinsed Quinoa to a small saucepan. Cover the pot with a lid and heat to boiling. Turn the heat down to low once it has reached a boil, and allow it to simmer for 15 minutes.
  • Let the quinoa simmer on low heat for 15 minutes. Please turn off the heat and allow it to cool for five minutes. Spread the cooked Quinoa into a casserole dish. Keep the prepared Quinoa in the refrigerator until you are ready to put together the meal preparations.
  • Preheat the oven to 400oF Place the grape tomatoes on a large baking sheet. Cut the onion into 1/4 inch strips. Cut 1/4-inch strips from the yellow squash and zucchini. The mushrooms can be cut in half. Place the vegetables on a baking sheet. If you have too many vegetables to fit on one baking sheet, split them up between two.
  • To the vegetables, add olive oil, garlic powder, salt, and Oregano. Mix the vegetables with your hands until they are coated in oil.
  • The vegetables should be roasted in a preheated 400oF oven. Stir the vegetables every 15 minutes until they are golden brown on the edges. Let the vegetables cool at room temperature for 10 minutes.
  • Add one cup of spinach to each dish for the meal prep bowls. On top of the spinach, add 1/2 cup of cooked and cooled Quinoa. Divide the roasted vegetables from the four containers and add 2 Tbsp of hummus to each dish.
  • Divide the dressing into four small containers. The dressing and salads can be kept in the refrigerator for up to four days.


Serving Size: 1 Serving Calories 395.3 kcal Carbohydrates 52.28 G Protein: 16 g Fat 20.03 g Sodium: 468.95 mg Fiber 12.08 g