Weekly Meal Prep #2: Gluten Free Vegan Roasted Veggie Bowls

Weekly Meal Prep #2

Another week, another meal prep. This week’s meal prep recipe is gluten free, vegan and extremely affordable roasted veggie bowls.

With 2018 just beginning, many of you may be looking in to meal prepping for the first time. If you are new to the practice, here are some tips that make it easier for me:

  • Every week I make sure to write a detailed grocery list for all of my breakfasts, lunches and dinners throughout the week. This way when I go to the store I stay focused and don’t end up with a bunch of items I don’t need.
  • Plan out at least two hours during the weekend/beginning of the week for cooking and assembling your meals.
  • Invest in good glassware that won’t spill, leak or melt in the microwave!!
  • Make a budget and stick to it! One of my favorite things about meal prepping is the money I’m able to save. Take the time to look over receipts and make a realistic budget that will help you reach your health goals AND your financial goals.
  • Don’t settle for meal prep recipes that look boring or tasteless to you – take advantage of the power you have and plan meals you will look forward to every day.

Gluten Free Vegan Roasted Veggie Bowls

My grocery list for this week’s meal prep went as follows: 4 veggies, brown rice, guacamole. The “4 veggies” piece is left intentionally vague because I usually just go for whichever vegetables look the most fresh at the store the day I go. As you can see in the picture below, I ended up with a lot more than 4 veggies (I actually ended up not using the broccoli because this was too much!) Grab what looks good to you and don’t overthink it.

Weekly Meal Prep: Gluten Free Vegan Veggie Bowls

Let’s Get Meal Prepping!

Feel free to comment below or contact me with questions about Salima’s Kitchen meal prepping services.

Weekly Meal Prep: Gluten Free Vegan Veggie BowlsWeekly Meal Prep: Gluten Free Vegan Veggie BowlsWeekly Meal Prep: Gluten Free Vegan Veggie Bowls

 

Gluten Free Vegan Roasted Veggie Bowls

  • Servings: 5-10
  • Difficulty: E A S Y
  • Print

Another week, another meal prep; this week's meal prep recipe is gluten free, vegan and extremely affordable roasted veggie bowls.

Ingredients

3 parsnips

1 yellow onion

3 bell peppers

2 cups baby zucchini

1 large eggplant

2 tablespoons olive oil

Salt + pepper

3 cups brown rice

2 cups guacamole for topping (optional)

Directions

In a medium sized pot, bring 6 cups of water to a boil. Add brown rice, cover and simmer for 35-40 minutes; remove and cool.

While rice is cooking, preheat oven to 400 degrees. Chop parsnips, eggplant and onion into 1 in x 1 in chunks. Chop bell peppers into strips and rinse zucchini. Lay all veggies out on two sheet trays. Drizzle with olive oil, salt and pepper. Bake until roasted and browned on the outside (30-45 minutes). If some veggies finish before others simply remove them and continue to roast remaining vegetables.

In glassware containers scoop about a half cup of rice into each and then add veggies. Cover and reheat throughout the week, garnishing with salsa, hot sauce or guacamole if desired!

 

 

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