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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 chopped into bite-size pieces
  • ½ lb
    brussels sprouts, trimmed and halved (230 g)
  • 1 yellow bell pepper, roughly chopped
  • ½ red onion, roughly chopped
  • 1 can
    15 oz
    can of chickpeas, drained and rinsed
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • paprika, to taste
  • 2 cups
    brown rice, cooked (460 g)

Roasted Veggie Quinoa Bowl

  • 2 carrots, sliced
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, roughly chopped
  • ½ head red cabbage, sliced
  • 1 cup
    sugar snap peas (65 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • 2 cups
    quinoa, cooked (340 g)

Cilantro Lime Dressing

  • ¼ cup
    plain greek yogurt (75 g)
  • 2 tablespoons
    lime juice
  • 1 tablespoon
    fresh cilantro, chopped
  • salt, to taste
  • pepper, to taste

Soy Maple Dressing

  • ¼ cup
    soy sauce (60 mL)
  • 2 tablespoons
    pure maple syrup
  • 1 teaspoon
    fresh ginger, minced
  • 1 teaspoon
    garlic, minced
  • pepper, to taste

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Preparation

  1. Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
  2. On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
  3. On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
  4. Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
  5. Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
  6. Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
  7. Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
  8. Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
  9. To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
  10. Enjoy!
 

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