Healthy Lunch Meal Prep

Posted on Jul 08, 2017

Meal prep is a great idea for a number of reasons-convenience, cost effective and keeps you eating healthy. Hopefully you will enjoy trying out these lunch bowls.

I am the first to admit that I’m kind of a procrastinator. I’m not the pack your lunch the night before kind of girl. I have the best of intentions in the morning, but then it turns into me doing the math on how much of my morning routine can I sacrifice to stay in bed an extra 10 minutes. Unfortunately this spills into my lunch prep time and I’m usually left grabbing odds and ends on my way out the door or diving into the delivery menus.

How do I break this cycle? Meal prep

I am going to try the following two recipes and see if I can break my pattern. Not only are the these recipes easy, they’re also healthy and sound delicious.

I took this recipe from a Buzzfeed video that popped up on my Facebook feed. Sometimes I see the videos that pop-up and think “Does anyone ever make these? Especially the crazy complicated ones?” Well this one seems very easy and doesn’t require a lengthy time commitment. These recipes can be made simultaneously and the dressings can be made while the veggies are baking.

Vegetarian Grain Bowls

Roasted Chickpea & Veggie Brown Rice Bowl with Lime Cilantro Dressing

1 sweet potato, peeled and quartered

1/2 pound Brussels sprouts, trimmed and halved

1 yellow bell pepper, chopped

1/2 red onion, chopped

1 can chickpeas, drained and rinsed

Olive oil, salt, pepper, and paprika to taste

2 cups brown rice cooked

Cilantro Lime Dressing

1/4 cup plain Greek yogurt

2 TBSP lime juice

1 TBSP fresh cilantro, chopped

Salt and pepper to taste

Roasted Veggie and Quinoa Bowl with Soy Maple Dressing

2 carrots, peeled and sliced

1 head of broccoli florets

1 red bell pepper, chopped

1 cup sugar snap peas

1/2 head of red cabbage, sliced

Olive oil, salt, pepper, garlic powder and onion powder to taste

2 cups quinoa cooked

Soy Maple Dressing

1/4 cup soy sauce

2 TBSP pure maple syrup

1 tsp fresh ginger, minced

1 tsp fresh garlic, minced

Pepper to taste

Preparation:

Preheat oven to 425 degrees
On a baking sheet lined with parchment paper season the first group of veggies and chickpeas with the olive oil, salt, pepper and paprika.
One a separate baking sheet lined with parchment paper season the second bowls veggies with the olive oil, salt, pepper, garlic powder and onion powder.
Bake both pans 15-20 minutes or until veggies are done to your liking.
Divide the rice between two bowls. Then divide and add the roasted veggies and chickpeas to the rice bowls.
Divide the quinoa between two bowls and top with the roasted sugar snap peas veggies.
Mix the lime cilantro dressing ingredients in a bowl and divide between two dressing containers. Place in the chickpea bowls
Repeat the above step with the soy maple dressing ingredients, divide between dressing containers and place in the quinoa bowls.
Cover and store in refrigerator for up to 4 days.
To serve, remove dressing container and microwave the veggie bowl. Pour dressing over the bowl, mix and enjoy!

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