Best 2 Vegetarian Grain Bowl Meal Prep Recipe By Tasty Recipes

VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY

Vegetarian Grain Bowl Meal Prep Recipe by Tasty image

Here's what you need: sweet potato, brussels sprouts, yellow bell pepper, red onion, can of chickpeas, olive oil, salt, pepper, paprika, brown rice, carrots, broccoli, red bell pepper, red cabbage, sugar snap peas, olive oil, salt, pepper, garlic powder, onion powder, quinoa, plain greek yogurt, lime juice, fresh cilantro, salt, pepper, soy sauce, pure maple syrup, fresh ginger, garlic, pepper

Provided by Mercedes Sandoval

Categories Lunch

Yield 4 servings

Number Of Ingredients 31

Ingredients

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
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

Steps:

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.
Enjoy!

Nutrition Facts : Calories 1240 calories, Carbohydrate 218 grams, Fat 25 grams, Fiber 28 grams, Protein 39 grams, Sugar 28 grams

MIX AND MATCH MEAL PREP RECIPE BY TASTY

Mix And Match Meal Prep Recipe by Tasty image

Here's what you need: large sweet potato, red bell pepper, olive oil, salt, pepper, green bell pepper, chicken thighs, garlic, brown rice, quinoa, tahini, lemon, water, salsa, black beans, chickpeas, cherry tomato, cucumber, lettuce

Provided by Kahnita Wilkerson

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 large sweet potato, peeled and cubed
1 red bell pepper, seeded and sliced
olive oil, to taste
salt, to taste
pepper, to taste
1 green bell pepper, seeded and sliced
1 lb chicken thighs
4 cloves garlic, minced, divided
2 cups brown rice, cooked, divided
2 cups quinoa, divided
¼ cup tahini
½ lemon, juiced
¼ cup water
½ cup salsa, divided
½ cup black beans, divided
½ cup chickpeas, divided
1 cup cherry tomato, divided
1 cucumber, sliced, divided
1 cup lettuce, chopped, divided

Steps:

Preheat oven to 425°F (220°C).
In medium bowl, mix the sweet potatoes with olive oil, salt, and pepper. In a separate medium bowl mix the peppers with olive oil, salt, and pepper.
Transfer the potatoes and peppers to a parchment paper-lined baking sheet.
On a separate piece of parchment paper, place the chicken then add olive oil, garlic, salt and pepper and rub until the chicken is fully coated.
Seal the chicken in the parchment paper by folding it in half then twisting the open ends together.
Place the chicken onto the baking sheet and bake for 25 minutes.
Carefully remove the chicken. On a cutting board, cube the chicken.
In a medium bowl add the tahini, garlic, salt, pepper, lemon juice, and water.
Mix well then divide the tahini sauce into 2 single-serve containers.
Add salsa to 2 single-serve containers.
To assemble the chicken burrito bowl, add half of the brown rice, half of the chicken, half of the peppers, half of the black beans, and half of the tomatoes. Serve with salsa.
To assemble the vegetarian wrap, add the remaining brown rice, half of the sweet potatoes, half of the peppers, remainder of the black beans, half of the remaining tomatoes, and a whole wheat tortilla. Serve with salsa.
To assemble the chicken pita pocket, add half of the quinoa, half of the chicken, half of the chickpeas, remaining tomatoes, half of the cucumbers, ½ of the lettuce, and a whole wheat pita. Serve with tahini sauce.
To assemble the vegetarian grain bowl, add remaining quinoa, remaining sweet potatoes, remaining chickpeas, remaining tomatoes, remaining cucumbers, and remaining lettuce. Serve with tahini sauce.
Store in fridge for up to one week then remove and reheat when ready to eat.
Enjoy!