With schedules getting busier, these veggie power bowls are a great, tasty option for meal prepping at the beginning of the week for stress-free lunches.
Ingredients:
FOR THE ROASTED VEGGIES
- 3 small sweet potatoes, peeled and chopped (4 cups)
- 4 cups brussels sprouts, trimmed and halved
- 1 medium cauliflower, chopped into small florets (4 heaping cups)
- 1 medium onion, peeled and chopped
- 2 large colorful bell peppers, seeded and chopped
- 3 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
FOR THE QUINOA
- 2 cups uncooked quinoa
FOR THE FRESH VEGGIES
- 1 medium English cucumber, chopped
- 1 medium bunch green onions, chopped
- 2 cups grape tomatoes (1 dry pint)
FOR THE TOPPINGS
- Chopped lettuce greens (Romaine, Iceberg, kale, etc.)
- Salad dressing
- Ripe avocados
- Cooked beans or lentils
- Nuts and seeds (such as hemp hearts and roasted pepitas)
- Hummus or pesto
Directions:
Position two oven racks near the middle of the oven. Preheat the oven to 400°F (200°C) and line two extra-large (15- x 21-inches) rimmed baking sheets with parchment paper. It’s important to use extra-large baking sheets so there’s enough room for all those healthy veggies.
Divide the chopped, “to-be-roasted” veggies onto the baking sheets. Drizzle 1 1/2 tablespoons of oil over top each sheet and toss the veggies until they’re fully coated in the oil. Sprinkle generously with salt and pepper.
Roast the veggies for 30 to 40 minutes (I find 35 minutes is perfect in my oven for lightly charred veggies) until fork tender and golden. There’s no need to rotate/move the pans or flip the veggies halfway through baking unless you’re particular about even cooking.
While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 cups (875 mL) water. Stir. Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the water is absorbed and the quinoa is fluffy. Remove the lid and fluff the cooked quinoa with a fork.
While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes.
Remove the roasted veggies from the oven. Once mostly cool, transfer the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 days.
To make the power bowls: Add a couple generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated.
Top with spoonfuls of your prepped food (quinoa, roasted and fresh veggies). Warm up the quinoa and roasted veggies first. Now, add diced avocado, more salad dressing, cooked beans or lentils, nuts and seeds, and hummus or pesto. Keep the power bowl flavors interesting by changing up the toppings each day.
Feel free to roast a head of garlic along with the veggies.
Make it nut-free: Top your bowl with seeds (such as roasted pepita seeds and hemp hearts) instead of nuts and make sure your dressing is nut-free.
Nutrition Facts:
Serving Size 1 bowl: Calories: 450, Total Fat 14g, Saturated Fat 2g, Sodium 320mg,Total Carbohydrates 73g, Fiber 9g, Sugar 17g, Protein 15g