Vegetarian Grain Bowl Meal Prep
Vegetarian Grain Bowl Meal Prep ,
By recipes.ataaz.co .
Total Time: 60 Minutes, Servings: 4 Servings
Ingredients :
Instructions :
Copyright: recipes.ataaz.co
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!
Copyright: recipes.ataaz.co
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