Go Back
+ servings
overhead shot of chickepea broccoli and sweet potato balsamic pasta salad in mason jars and glass containers
Print Recipe
5 from 2 votes

2 for 1 Meal Prep: Balsamic Pasta Salad Jars and Sweet Potato, Chickpea, Broccoli Bowls

Prep these balsamic pasta jar salads and sweet potato, chickpea, broccoli bowls at the same time and you will have two different lunches to enjoy through the week! Both recipes are ready in under 45 minutes.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 497kcal

Ingredients

Balsamic Pasta Jar Salads

  • 1 cup 2.3 oz uncooked pasta
  • 1 chicken breast 7 oz
  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • salt & pepper
  • 2 cups kale or spinach
  • 2 tablespoons dried cranberries
  • 2 tablespoons crumbled feta
  • 2 tablespoons sunflower seeds

Balsamic Dressing (for jar salads)

  • 1.5 tablespoon olive oil
  • 1.5 tablespoon balsamic vinegar
  • 0.5 tablespoon honey
  • ¼ teaspoon dijon mustard

Chickpea, Sweet Potato & Broccoli Bowls

  • 3 cups sweet potatoes cut into ½ inch cubes
  • 2 cups broccoli cut into 2 inch florets
  • 1 cup chickpeas drained
  • 1 tablespoon olive oil
  • salt & pepper

Yogurt Sauce (for broccoli bowls)

  • cup plain yogurt
  • ¼ teaspoon dried dill
  • teaspoon salt
  • teaspoon garlic powder

Instructions

  • Cook pasta according to package directions. Drain and cool.
  • Heat oven to 425°F.
  • Place the chicken breast in a small baking dish; drizzle with 1 teaspoon olive oil, 1 teaspoon balsamic vinegar and season with salt and pepper.
  • Toss the sweet potatoes in ½ tablespoon olive oil, season with salt and pepper, and arrange on a large baking sheet.
  • Bake for 10 minutes.
  • Flip the chicken and return to the oven for 10-15 more minutes, until cooked through. Rest 10 minutes before cutting into ½ inch cubes.
  • Toss the the broccoli and chickpeas in remaining ½ tablespoon of olive oil, season with salt and pepper, and arrange on the baking sheet with the sweet potatoes. Return to the oven for 15 more minutes. Cool slightly, and divide sweet potatoes, chickpeas and broccoli between two 2 cup storage containers.
  • While chicken and veggies are baking, shake together all balsamic vinaigrette ingredients, and stir together the yogurt sauce.
  • Assemble jar salads: divide all jar salad ingredients between two 1-pint jars in the following order: balsamic vinaigrette, chicken, pasta, kale, dried cranberries, feta cheese, sunflower seeds.
  • Portion yogurt sauce: transfer the yogurt sauce to two ½ cup capacity storage containers.
  • Storage:Store jar salads, broccoli bowls and yogurt sauce in separate sealed containers in the fridge for up to 4 days.
  • To serve:Jar salads: shake all contents out into a large bowl, toss to coat completely in vinaigrette, and enjoy cold.
  • Broccoli bowls: heat in the microwave until heated through, drizzle with yogurt sauce, and enjoy.

Notes

Nutritional Information:
Balsamic Pasta Jar Salads: 1 jar
Calories 472 // Fat 13 g // Saturated Fat 3 g // Cholesterol 74 mg // Sodium 259 mg // Potassium 567 mg // Carbohydrate 56 g // Fiber 6 g // Sugars 15 g // Protein 36 g
Chickpea, Broccoli, Sweet Potato Bowls: 1 bowl
Calories 441 // Fat 12 g // Saturated Fat 2 g // Cholesterol 5 mg // Sodium 275 mg // Carbohydrate 71 g // Fiber 13 g // Sugars 16 g // Protein 18 g
 

Nutrition

Serving: 1jar salad | Calories: 497kcal | Carbohydrates: 47g | Protein: 35g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 67mg | Sodium: 345mg | Fiber: 6g | Sugar: 16g