Vegetarian Grain Bowl Meal Prep

Roasted Chickpea & Veggie Brown Rice Bowl

• 1 sweet potato, peeled and chopped into bite-size pieces
• ½ lb brussels sprouts (230 g), 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 (460 g), cooked

Roasted Veggie Quinoa Bowl

• 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 (65 g)
• olive oil, to taste
• salt, to taste
• pepper, to taste
• garlic powder, to taste
• onion powder, to taste
• 2 cups quinoa (340 g), cooked

Cilantro Lime Dressing

• ¼ cup plain greek yogurt (75 g)
• 2 tablespoons lime juice
• 1 tablespoon fresh cilantro, chopped
• salt, to taste
• pepper, to taste

Soy Maple Dressing

• ¼ cup soy sauce (60 mL)
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh ginger, minced
• 1 teaspoon garlic, minced
• pepper, to taste