Roasted Veggie Bowl Meal Prep

veganvegetarian
Roasted Veggie Bowl Meal Prep

With this easy meal prep, you’ll enjoy bowls of roasted veggies and lentils all week long.

Roasted Veggie Bowl Meal Prep

If you follow me on Instagram, you know that I love a good roasted veggie bowl. They’re so delicious because I’m always craving so many different flavors, so I just roast a bunch of different veggies with different seasonings, make a pot of lentils and serve it together with some tahini and avocado.

What I love about meal prepping these roasted veggie bowls is that I know I’ll have a healthy, fiber-filled lunch all week long. Lunch can be a tough one, and this just takes out all the guess work!

You can watch me make these roasted veggie bowls in my latest video on our YouTube channel:

Now, to make these veggie bowls, you’ll need:

1 cup lentils (you can use any type of lentil)
4 cups of water
1 large sweet potato
1 pound halved brussels sprouts
florets from 1 medium head of cauliflower
12oz trimmed string beans
soy sauce
olive oil
salt and pepper
balsamic vinegar
paprika
garlic powder
curry powder
tahini
avocado

PREP

Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper. Lay out the string beans and brussels sprouts on one and the sweet potatoes and cauliflower on another. Drizzle all the veggies with olive oil and season with salt and pepper. On the cauliflower, season with curry powder. On the sweet potatoes, season with paprika. On the string beans, drizzle with soy sauce. On the brussels sprouts, season with garlic powder and drizzle with balsamic vinegar. Roast everything together for 30-35 minutes or until cauliflower is browned and fork tender. If anything burns early, remove it and place in your storage containers.

While vegetables roast, prepare the lentils. Place the lentils and water in a medium pot and bring to a boil. Once boiling, reduce heat to low and let simmer until lentils are tender, about 15 minutes.

When everything is done cooking, place everything in your storage containers. You could also build the bowls ahead of time to save even more time.

TO SERVE

When you’re ready to serve, portion out vegetables and lentils. Drizzle with tahini and top with avocado (I usually use 1/4 of an avocado!) I like eating these bowls cold, but if you’d like to reheat, you can either saute everything together in a medium skillet OR stick in a baking dish in the oven at 400 for 10 minutes or use a microwave.

And that’s it!

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Roasted Veggie Meal Prep Bowls

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7 comments

Karishma says:
This looks amaze! Do you just pour tahini from the bottle?
Carly Glazer says:
Yes! After a big stir!
Mary says:
I cannot wait for tomorrow to prep these bowels. These look so tasty. And saves so much time. Thanks Ali
Carly Glazer says:
Hi Mary! Glad you like this one! Hope these bowls were helpful for this week!
Sara Northwood says:
She's right though. These fiber veggies DO prep your bowels!!
Jessica says:
I noticed on the video it says a 3-to-1 ratio for the lentils, but the recipe calls for 4 cups of water. Could you clarify? Excited to have these for my lunch next week!

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