Vegetarian Grain Bowl Meal Prep Recipe

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

  1. Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

  2. On a 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 to 20 minutes, or until the vegetables are roasted to your liking.

  5. Fill 2 glass storage bowls with 1 cup of cooked brown rice each.

  6. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.

  7. Fill the brown rice bowls with the roasted chickpea and vegetables.

  8. Fill the quinoa bowls with the other roasted vegetables.

  9. Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers.

  10. Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers.

  11. To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute.

  12. Pour the dressing on top and mix everything together.

  13. 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.

Nutrition

  • Calories: 1524.28kcal
  • Fat: 39.38g
  • Saturated Fat: 5.79g
  • Monounsaturated Fat: 20.41g
  • Polyunsaturated Fat: 9.45g
  • Carbohydrates: 249.62g
  • Fiber: 36.94g
  • Sugar: 31.81g
  • Protein: 54.74g
  • Cholesterol: 2.39mg
  • Sodium: 2009.99mg
  • Calcium: 390.29mg
  • Potassium: 3129.77mg
  • Iron: 15.46mg
  • Vitamin A: 684.47µg
  • Vitamin C: 391.83mg
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