Vegetarian Grain Bowl Meal Prep
Say hello to a vibrant and nutritious Vegetarian Grain Bowl Meal Prep that'll keep you energized all week long! Packed with wholesome grains, colorful veggies, and a zesty lemon-tahini dressing, this recipe is a delicious way to fuel your day.
Instructions
- 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!
Recipe from tasty.co
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Ingredients (25)
- •1 sweet potato, peeled and chopped into bite-size pieces
- •½ lb brussels sprouts, trimmed and halved
- •1 yellow bell pepper, roughly chopped
- •½ red onion, roughly chopped
- •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
- •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
- •garlic powder, to taste
- •onion powder, to taste
- •2 cups quinoa, cooked
- •¼ cup plain greek yogurt
- •2 tablespoons lime juice
- •1 tablespoon fresh cilantro, chopped
- •¼ cup soy sauce
- •2 tablespoons pure maple syrup
- •1 teaspoon fresh ginger, minced
- •1 teaspoon garlic, minced