Ingredients
1sweet potato,peeled, chopped into bite-sized pieces
½lbbrussels sprouts,trimmed, halved
1yellow bell pepper,roughly chopped
½red onion,roughly chopped
15ozchickpeas,drained, rinsed
olive oil,to taste
salt and pepper,to taste
paprika,to taste
2cupsbrown rice,cooked
2carrots,sliced
1headbroccoli,cut into florets
1red bell pepper,roughly chopped
½headred cabbage,sliced
1cupsugar snap peas
olive oil,to taste
salt and pepper,to taste
garlic powder,to taste
onion powder,to taste
2cupsquinoa,cooked
¼cupGreek yogurt,plain
2tbsplime juice
1tbspfresh cilantro,chopped
salt and pepper,to taste
¼cupsoy sauce
2tbsppure maple syrup
1tspfresh ginger,minced
1tspgarlic,minced
pepper,to taste
Preparation
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
On a 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 to 20 minutes, or until the vegetables are roasted to your liking.
Fill 2 glass storage bowls with 1 cup of 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.
Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers.
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!
