Vegetarian Grain Bowl Meal Prep



Vegetarian Grain Bowl Meal Prep , .


Vegetarian Grain Bowl Meal Prep


Vegetarian Grain Bowl Meal Prep

Total Time: 60 Minutes, Servings: 4 Servings

Ingredients :
  • ROASTED CHICKPEA & VEGGIE BROWN RICE BOWL
  • 1 sweet potato, peeled and chopped into bite-size pieces
  • ½ lb brussels sprouts (230 g), 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 (460 g), cooked
  • 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 (340 g), cooked
  • 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



Instructions :
  • Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
  • On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
  • On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
  • Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
  • Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
  • Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
  • 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.
  • 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.
  • 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.
  • Enjoy!



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Vegetarian Grain Bowl Meal Prep

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