Roasted Chickpea & Veggie Brown Rice Bowl

Vegetarian Grain Bowl Meal Prep

Name: Vegetarian Grain Bowl Meal Prep
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 sweet potato; 230 gram brussels sprouts; 1 yellow bell pepper; ½ red onion; 15 ounce can of chickpeas; 0 olive oil; 0 salt; 0 pepper; 0 paprika; 460 gram brown rice; 2 carrot; 1 head broccoli; 1 red bell pepper; ½ head red cabbage; 1 cup sugar snap peas; 0 olive oil; 0 salt; 0 pepper; 0 garlic powder; 0 onion powder; 340 gram quinoa; 75 gram plain greek yogurt; 2 tablespoon lime juice; 1 tablespoon fresh cilantro; 0 salt; 0 pepper; 60 milliliter soy sauce; 2 tablespoon pure maple syrup; 1 teaspoon fresh ginger; 1 teaspoon garlic

dinnerlunchVegetarianNut-FreeShellfish-FreeEgg-FreeSesame-Free

Ingredients

sweet potato1
brussels sprouts8 oz
yellow bell pepper1
red onion½
can of chickpeas15 ounce
olive oil0
salt0
pepper0
paprika0
brown rice1 lb
carrot2
broccoli1 head
red bell pepper1
red cabbage½ head
sugar snap peas1 cup
olive oil0
salt0
pepper0
garlic powder0
onion powder0
quinoa¾ lb
plain greek yogurt2¾ oz
lime juice2 tablespoon
fresh cilantro1 tablespoon
salt0
pepper0
soy sauce4 tbsp
pure maple syrup2 tablespoon
fresh ginger1 teaspoon
garlic1 teaspoon
pepper0

Instructions

1
Preheat the oven to 425˚F (220˚C).
2
Line 2 baking sheets with parchment paper.
3
On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
4
On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
5
Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
6
Fill 2 glass storage bowls with 1 cup cooked brown rice each.
7
Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
8
Fill the brown rice bowls with the roasted chickpea and vegetables.
9
Fill the quinoa bowls with the other roasted vegetables.
10
Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers.
11
Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
12
Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers.
13
Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
14
To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute.
15
Pour the dressing on top and mix everything together.
16
Enjoy!