meal prep roasted vegetable bowls with pesto
Lunch
Meal Prep Roasted Vegetable Bowls with Pesto
Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice. Put together 4 of these when you have time and you will have packable lunches (or ready-to-eat dinners) for several days—just grab a container on your way out the door in the morning.
Ingredients:
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups broccoli florets
- 2 medium red bell peppers, quartered
- 1 cup sliced red onion
- 3 cups cooked brown rice
- 1 (15 ounce) can chickpeas, rinsed
- 4 tablespoons prepared pesto
Directions:
- Preheat oven to 450 degrees F.
- Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.
- Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto.
- To reheat: Microwave each container on High until heated through, 1 to 2 minutes.
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