Roasted Veggie and Chickpea Bowls (Meal Prep)
If you want a simple recipe for easy weeknight dinners, try these meal prep roasted veggie and chickpea bowls! Get a variety of gut healthy prebiotic fiber, protein, and neutral flavor that can be adapted depending on the spices you choose to add.
Makes 6 Servings
Ingredients
1 cup Brown Rice (dry, rinsed)
1 head Cauliflower (small, chopped into small florets) or 3 cups chopped cauliflower
1 head Broccoli (chopped into small florets) or 3 cups chopped broccoli
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2 Red Bell Pepper (medium, sliced) 4 tbsps Extra Virgin Olive Oil 2 tsp Garlic Powder Sea Salt & Black Pepper (to taste) 14 oz Can Organic Chickpeas 1/3 cup Vegan Ranch Dressing |
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Instructions
Cook the rice according to the package directions and set aside.
While the rice is cooking, preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Add the cauliflower, broccoli, and peppers to the prepared baking sheet. Drizzle with oil and season with garlic powder, salt, and pepper. Toss to coat and then spread the veggies out into an even layer.
Cook for 20 to 25 minutes or until the veggies are golden brown and fork tender.
Divide the rice, chickpeas, veggies, and dressing into containers. One serving is approximately 1 1/4 cups. Enjoy!
Tips:
Refrigerate in airtight containers for up to three days, or freeze for up to 2 months. Thaw in the refrigerator overnight and reheat for best results.
If you don't have ranch dressing, use other dressing or sauce of choice.
Use another grain like white rice or quinoa if you don't have brown rice, or omit the rice completely.
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