An easy-to-make, healthy and very yummy vegetarian vegetable grain bowl meal prep recipe that allows you to make two meals in one. Miami Fashion Lifestyle Blogger, Miami Mommy Blogger.
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Who doesn’t I love an easy-to-make meal prep recipe?! And when it’s a yummy one that also happens to be a two-in-one option, well, the least I can say is #score!
I’ve made this recipe a few times already and what I love the most is the combo of vegetables and the uber popular Greek tzatziki-like dressing.
Enough chatting, let’s get to it.
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¿A quién no le encanta una receta que es fácil de hacer? Y cuando se trata de una que es deliciosa y también resulta ser una opción donde puedes hacer dos platos en uno, bueno, lo menos que puedo decir es ¡por fin!
Ya he hecho esta receta un par de veces y lo que más me gusta es la combinación de verduras y el aderezo parecido al famoso tzatziki griego.
Así que basta de hablar, y continuemos con la receta.
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- • 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
- • 1 can 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
- • pepper, to taste
- 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.
- Want to see the recipe video? Click here.
PIN FOR LATER
