Oven Roasted Veggie Bowl Prep

 
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For busy weeks, prepping your over roasted veggie bowl on Sunday can be a lifesaver! Use these roasted veggies all through the week to make simple bowl combinations, re-roast them with kale to put a different spin on them or saute them in a pan with some spinach. However you choose to eat them – they hold up well all week in the fridge so you can feel good about eating healthy all week!
 
I like to season the roasted veggies lightly before putting them in the oven to give a little flavor (okay, and so I can snack on a few right out of the oven) but then add different seasons all week long for multiple bowl combinations! Sky’s the limit!
 
If you make this, I would love to know! Tag @badtothebowl on social media

Oven Roasted Veggie Bowl Prep

Recipe by SarahCourse: Sides

Meal prepped veggies make for easy plant based bowls all week long!

Ingredients


  • 1 Sweet Potato, cut into chunkcs

  • 1 Red Pepper, sliced

  • 1 Orange Pepper, sliced

  • 1 Summer Squash, sliced

  • 1 Eggplant, peeled and sliced

  • 8 oz of baby bella mushrooms, washed and destemmed

  • 1 lb Brussel Sprouts, halved

  • 1 Red Onion, sliced

  • 1 Yellow Onion, sliced

  • 4 – 5 garlic cloves, minced

  • 1/8 cup of EVOO*

  • ½ garlic salt

  • 1 tsp montreal steak seasoning or 1 tsp smokey montreal seasoning**


Directions

  • Preheat over to 425 degrees and line large rimmed pan with parchment or foil.
  • Toss veggies in bowl and mix with seasonings.
  • Roast at 425 degrees for 40 – 45 minutes stirring after 20 minutes. Amount of time, will depend on your preference for firmer or softer veggies.
  • Let cool, use right away or store in fridge.

Notes

  • If oil free, use amino acids or vegetable broth and and omit garlic salt
  • **Don’t be worried about the word ‘steak’ there! No meat in that seasoning, safe for vegans!

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