Vegetarian Meal Prep

By 98% of all my other recipes and meal prep posts you wouldn’t even know I am married to a vegetarian!! I have made these bowls for him for the past three weeks and he is loving them!

It is so convenient to be able to roast both pans of veggies in the oven at the same time. They make meal prepping super quick and easy. Let me know how you like them!

If you are more of a visual person, you can check out a video of the meal prep using these recipes here:

Roasted Chickpea & Veggie Brown Rice Bowl With Cilantro Lime Dressing

1 sweet potato, peeled and quartered
½ pound Brussels sprouts, trimmed and halved
1 yellow bell pepper, chopped
½ red onion, chopped
1 can chickpeas, drained and rinsed
Olive oil, to taste
Salt, to taste
Pepper, to taste
Paprika, to taste
2 cups brown rice, cooked

Cilantro Lime Dressing

¼ cup plain Greek yogurt
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
Salt, to taste
Pepper, to taste

Roasted Veggie Quinoa Bowl with Soy Maple Dressing

2 carrots, sliced
1 head of broccoli florets
1/2 pound of sugar snap peas
1 red bell pepper, chopped
½ head of red cabbage, sliced
Olive oil, to taste
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Onion powder, to taste
2 cups quinoa, cooked

Soy Maple Dressing

¼ cup soy sauce
2 tablespoons pure maple syrup
1 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
Pepper, to taste

PREPARATION

1. Preheat oven to 425˚F/220˚C.

2. On a baking sheet lined with parchment paper, season veggies and chickpeas with olive oil, salt, pepper, and paprika.

3. On a separate baking sheet lined with parchment paper, add veggies and season with olive oil, salt, pepper, garlic powder, and onion powder.

4. Bake both pans in the oven for 15 -20 minutes, or until roasted to your liking.

5. Fill 2 tupperware bowls with 1 cup cooked brown rice each. Then fill with the roasted chickpea and veggies.

6. Fill the other 2 tupperware bowls with 1 cup cooked quinoa each. Then fill with the other pan of roasted veggies and sugar snap peas.

7. Mix the cilantro lime dressing ingredients and split the dressing between two small dressing containers. Add to the roasted veggie and chickpea bowls.

8. Mix the soy maple dressing ingredients and split between two small dressing containers. Add to the roasted veggies and sugar snap pea bowls.

9. Store in refrigerator for up to 4 days.

10. To serve, remove dressing and microwave. Pour dressing on top of your grain bowl and mix everything together.

11. Enjoy!