How to Make Vegetarian Grain Bowl Meal Prep?

 

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

Method

• 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!