Vegetarian Grain Bowl Meal Prep

Name: Vegetarian Grain Bowl Meal Prep
Yield: 4
Ingredients: 1 sweet potato, peeled and chopped into bite-size pieces; ½ lb brussels sprouts, 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, cooked; 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; olive oil, to taste; salt, to taste; pepper, to taste; garlic powder, to taste; onion powder, to taste; 2 cups quinoa, cooked; ¼ cup plain greek yogurt; 2 tablespoons lime juice; 1 tablespoon fresh cilantro, chopped; salt, to taste; pepper, to taste; ¼ cup soy sauce; 2 tablespoons pure maple syrup; 1 teaspoon fresh ginger, minced; 1 teaspoon garlic, minced

Recipe by Mercedes Sandoval from tasty.co

Lunch

Ingredients

4 servings

•

1 sweet potato, peeled and chopped into bite-size pieces
•

½ lb brussels sprouts, trimmed and halved
•

1 yellow bell pepper, roughly chopped
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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, cooked
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2 carrots, sliced
•

1 head broccoli, cut into florets
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1 red bell pepper, roughly chopped
•

½ head red cabbage, sliced
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1 cup sugar snap peas
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olive oil, to taste

•

salt, to taste
•

pepper, to taste
•

garlic powder, to taste
•

onion powder, to taste
•

2 cups quinoa, cooked
•

¼ cup plain greek yogurt
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2 tablespoons lime juice
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1 tablespoon fresh cilantro, chopped
•

salt, to taste
•

pepper, to taste
•

¼ cup soy sauce
•

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!