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Vegetarian Grain Bowl Meal Prep

by Mercedes Sandoval

Ingredients

for 4 servings

Roasted Chickpea & Veggie Brown Rice Bowl

  • 1 sweet potato, peeled and quartered
  • ½ lb brussels sprout, trimmed and halved
  • 1 yellow bell pepper, chopped
  • ½ red onion, chopped
  • 1 can chickpea, drained and rinsed
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • paprika, to taste
  • 2 cups brown rice, cooked

Roasted Veggie Quinoa Bowl

  • 2 carrots, sliced
  • 1 head broccoli floret
  • 1 red bell pepper, chopped
  • ½ head red cabbage, sliced
  • 1 cup sugar snap pea
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • 2 cups quinoa, cooked

Cilantro Lime Dressing

  • ¼ cup plain greek yogurt
  • 2 tablespoons lime juice
  • 1 tablespoon fresh cilantro, chopped
  • salt, to taste
  • pepper, to taste

Soy Maple Dressing

  • ¼ cup soy sauce
  • 2 tablespoons pure maple syrup
  • 1 teaspoon fresh ginger, minced
  • 1 teaspoon garlic, minced
  • pepper, to taste

Preparation

  1. Preheat oven to 425˚F (220˚C)
  2. On a parchment paper-lined baking sheet, season veggies and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
  3. On a separate parchment paper-lined baking sheet, add veggies for the Roasted Veggie Quinoa Bowl and season with olive oil, salt, pepper, garlic powder, and onion powder.
  4. Bake both pans in the oven for 15 -20 minutes, or until roasted to your liking.
  5. Separate cooked brown rice evenly between two tupperware bowls, and the cooked quinoa between two other tupperware bowls.
  6. Fill the brown rice bowls with the roasted chickpea and veggies. Then fill the quinoa bowls with the other pan of roasted veggies and sugar snap peas.
  7. Mix the cilantro lime dressing ingredients and split the dressing between two small dressing containers. Add to the roasted veggie and chickpea bowls.
  8. Mix the soy maple dressing ingredients and split between two small dressing containers. Add to the roasted veggies and sugar snap pea bowls.
  9. Store in refrigerator for up to 4 days.
  10. To serve, remove dressing and microwave. Pour dressing on top of your grain bowl and mix everything together.
  11. Enjoy!
 
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