Name: Vegetarian Grain Bowl Meal Prep Recipe
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: For Roasted Chickpea & Veggie Brown Rice Bowl:; 1 sweet potato; ½ lb brussels sprouts; 1 yellow bell pepper; ½ red onion; 15 oz chickpeas; olive oil; salt and pepper; paprika; 2 cups brown rice; For Roasted Veggie Quinoa Bowl:; 2 carrots; 1 head broccoli; 1 red bell pepper; ½ head red cabbage; 1 cup sugar snap peas; olive oil; salt and pepper; garlic powder; onion powder; 2 cups quinoa; For Cilantro Lime Dressing:; ¼ cup Greek yogurt; 2 tbsp lime juice; 1 tbsp fresh cilantro; salt and pepper; For Soy maple Dressing:; ¼ cup soy sauce; 2 tbsp pure maple syrup; 1 tsp fresh ginger

How To Make Vegetarian Grain Bowl Meal Prep

Made with vegetarian-safe ingredients like quinoa, brown rice, and veggies this vegetarian grain bowl is a dish you can make ahead for a hassle-free meal.

Preparation: 10 minutes

Cooking: 15 minutes

Total: 25 minutes

Serves:

Ingredients

For Roasted Chickpea & Veggie Brown Rice Bowl:

1sweet potato,peeled, chopped into bite-sized pieces
½lbbrussels sprouts,trimmed, halved
1yellow bell pepper,roughly chopped
½red onion,roughly chopped
15ozchickpeas,drained, rinsed
olive oil,to taste
salt and pepper,to taste
paprika,to taste
2cupsbrown rice,cooked

For Roasted Veggie Quinoa Bowl:

2carrots,sliced
1headbroccoli,cut into florets
1red bell pepper,roughly chopped
½headred cabbage,sliced
1cupsugar snap peas
olive oil,to taste
salt and pepper,to taste
garlic powder,to taste
onion powder,to taste
2cupsquinoa,cooked

For Cilantro Lime Dressing:

¼cupGreek yogurt,plain
2tbsplime juice
1tbspfresh cilantro,chopped
salt and pepper,to taste

For Soy Maple Dressing:

¼cupsoy sauce
2tbsppure maple syrup
1tspfresh ginger,minced
1tspgarlic,minced
pepper,to taste

Instructions

Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
On a 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 to 20 minutes, or until the vegetables are roasted to your liking.
Fill 2 glass storage bowls with 1 cup of 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.
Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers.
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!

Recipe Notes

The cilantro-lime dressing can be stored in the refrigerator with the Roasted Vegetable & Chickpea Bowls for up to 4 days.
The soy maple dressing can be stored in the refrigerator with the Roasted Vegetable Quinoa Bowls for up to 4 days.