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97% would make again

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 (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

Nutrition Info

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    Calories 1096
    Fat 18g
    Carbs 198g
    Fiber 25g
    Sugar 19g
    Protein 37g

Estimated values based on one serving size.

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!