Healthy Harvest Lunch Bowls



Healthy Harvest Lunch Bowls , .


Take your lunch up a notch with these EASY #plantbased #mealprep lunch bowls! So customizable and a delicious honey dijon dressing!


Take your lunch up a notch with these EASY #plantbased #mealprep lunch bowls! So customizable and a delicious honey dijon dressing!

Total Time: 35 Minutes, Servings: 2 Servings

Ingredients :
  • 12 oz Brussels sprouts (one small bag)
  • 2 medium to large sized sweet potatoes
  • 1 cup dry (uncooked) quinoa
  • 1-2 cups vegetable broth or water
  • 2 cans black beans, drained and rinsed
  • 4 large handfuls arugula or other greens
  • 1 pint cherry tomatoes
  • 2 cups steamed beets (see recipe notes)
  • oil and spices for roasted veggies: 2 teaspoons avocado oil, 1 teaspoon garlic powder, 1/2 teaspoon ginger, 1 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon sea salt, 1/4 teaspoon black pepper
  • DRESSING INGREDIENTS
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 2 tablespoons raw honey or dijon mustard
  • 2 cloves garlic, minced
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper



Instructions :
  • Preheat oen to 400°F and line a large baking sheet with a silicone liner or parchment paper.
  • Wash and rinse the Brussels sprouts and sweet potatoes. Cut the ends off each Brussels sprouts and cut each in half or in quarters depending on their size. Cut the sweet potatoes in 1/2 inch pieces. Add to baking sheet, spray or drizzle on the 2 tsp of avocado oil and add all spices (1 tsp garlic powder, 1/2 tsp ginger, 1 tsp cumin, 1/2 tsp paprika, 1/4 tsp sea salt, 1/4 tsp black pepper). Toss to combine and spread evenly on baking sheet. Place baking tray in oven and set timer for 25 minutes.
  • Cook the quinoa with vegetable broth or water according to the package instructions or see below for quinoa cooking directions and an instant pot option.
  • Add dressing ingredients to a glass jar or other container and shake thoroughly. Pour into 4 small dressing containers. I use these 4 oz jars.
  • When the timer goes off check few of the sweet potatoes with a fork for tenderness. If they are done and the Brussels are roasted nicely, remove them from the oven. If not, cook for another 5 minutes.
  • Divide the arugula, tomatoes, 2 cans beans, quinoa, beets, and roasted veggies evenly between four containers. You may find you have some extra roasted veggies. If I have some left, I save them for my kid’s lunches. Depending on your meal requirements, you may find you like smaller or larger bowls, so adjust them per your liking. Add lids and store in the refrigerator for up to five days.



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Take your lunch up a notch with these EASY #plantbased #mealprep lunch bowls! So customizable and a delicious honey dijon dressing!

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