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Healthy Superbowl Snacks Meal Prep Bowl with Honey Mustard Eggs

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A quick and easy meal prep bowl featuring tangy honey mustard eggs, fresh veggies, and whole grains, perfect for Super Bowl parties or wholesome snacks.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled (room temperature for best peeling)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons plain Greek yogurt
  • Salt and freshly cracked black pepper, to taste
  • 2 cups cooked quinoa or brown rice
  • 1 cup chopped kale or spinach (washed and tough stems removed)
  • 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/2 cup shredded carrots
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh parsley or chives, finely chopped

Instructions

  1. Place 6 large eggs in a medium saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pot, turn off heat, and let sit for 12 minutes. Transfer eggs to an ice bath for 5 minutes to cool completely. Peel carefully and set aside.
  2. While eggs cook, rinse 1 cup quinoa under cold water. Combine rinsed quinoa with 2 cups water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until water is absorbed and quinoa is fluffy (about 15 minutes). For brown rice, follow package instructions or use pre-cooked rice to save time.
  3. In a mixing bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, 2 tablespoons Greek yogurt, salt, and pepper until smooth. Taste and adjust seasoning if needed.
  4. Chop the peeled eggs roughly and gently toss them into the honey mustard dressing until fully coated.
  5. Chop kale or spinach into bite-sized pieces. Halve cherry tomatoes, dice cucumber, and shred carrots. If using kale, massage it lightly with a pinch of salt to soften.
  6. In meal prep containers or serving bowls, start with a base of cooked quinoa or brown rice. Layer on the kale, tomatoes, cucumber, and carrots. Spoon the honey mustard eggs on top, then sprinkle with toasted pumpkin seeds and crumbled feta. Finish with fresh parsley or chives.
  7. Cover and refrigerate if prepping ahead. These bowls keep well for up to 3 days.

Notes

Peel eggs when slightly cooled but not completely cold for easier peeling. Whisk honey and mustard first to avoid clumps before folding in Greek yogurt. Massage kale with salt to soften. Toast pumpkin seeds in a dry pan for extra flavor. Store dressing separately if it thickens, adding a splash of water or lemon juice before serving. For best freshness, keep wetter ingredients like cucumber separate until serving.

Nutrition

Keywords: Superbowl snacks, meal prep bowl, honey mustard eggs, healthy snack, quinoa bowl, game day food, easy recipe

Find it online: https://forkifyfun.com/healthy-superbowl-snacks-meal-prep-bowl-with-honey-mustard-eggs-easy-recipe/