Adjika Roast-Vegetable Grain Bowls (Meal-Prep Lunches You’ll Actually Look Forward To)

There’s meal prep, and there’s meal prep you’re excited to eat. These Walnut Adjika Roast-Vegetable Grain Bowls are firmly in the second camp. Roast a tray of veg, cook a pot of grains, whisk a spoonful of adjika into a fast dressing - and you’ve got four generous, healthy lunches (or two dinners and two lunches) that taste better with time. Walnut Adjika brings a beautiful nutty, aromatic warmth that flatters autumn veg and makes wholegrains feel luxurious.

The dressing is the trick: adjika + olive oil + lemon + a splash of water to loosen. That’s it. No long list of spices, no special equipment, just a jar that makes vegetables sing.

Ingredients (makes 4 bowls)

• 1 medium broccoli, cut into florets

• 2 carrots, sliced into coins

• 1 small red onion, in wedges

• 1 tin chickpeas, drained

• 2 tbsp olive oil

• 250 g cooked wholegrains (quinoa, bulgur, spelt or brown rice)

Walnut Adjika dressing

• 1½ tbsp Walnut Adjika

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1–2 tbsp water to loosen

Optional toppings

• A few handfuls rocket or spinach

• Toasted walnuts or mixed seeds

• Feta crumbles or a dollop of thick yogurt

• Avocado half

Method

1. Roast veg. Heat oven to 210°C (fan 190°C). Toss broccoli, carrots, onion and chickpeas with olive oil on a large tray. Roast 22–25 minutes until golden and tender.

2. Cook grains (if not already cooked), then fluff with a fork.

3. Whisk dressing. Combine Walnut Adjika, olive oil, lemon juice and water in a small jar; shake.

4. Assemble bowls. Divide grains and roast veg into four bowls, add greens, drizzle dressing, top with seeds or feta.

Healthy highlights

• Fibre powerhouse: wholegrains + chickpeas + veg support steady energy.

• Plant-forward: easily vegan when you skip the feta.

• Smart fats: olive oil and walnuts/adjika add satisfying richness that helps you absorb fat-soluble vitamins.

Make it kid-friendly

Dress adults’ bowls generously; drizzle a lighter amount on kids’ bowls and add a few raisins or a drizzle of honey to their portion if they love a sweeter edge.

Swaps & seasonal riffs

• Veg: roasted beetroot, squash or cauliflower all play nicely.

• Pulse: swap chickpeas for lentils or butter beans.

• Grain: quinoa for protein; brown rice for a heartier bite; couscous when you’re in a rush.

Pack-ahead & store

Refrigerate bowls (without leafy greens) up to 4 days. Keep dressing separate and add just before eating for best texture.

10-minute protein add-ons

• Salmon: pan-sear fillets and brush with ½ tsp Walnut Adjika in the final minute.

• Chicken strips: toss with a teaspoon of adjika and olive oil; pan-cook quickly.

• Halloumi: sear until golden, then swipe with adjika before serving.