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

Roasted Veggie Bowl Meal Prep

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

Ingredients

  • 1 sweet potato cubed
  • 1 red pepper sliced
  • 1 orange pepper sliced
  • 1 summer squash sliced
  • 1 eggplant peeled and sliced
  • 8 oz baby bella mushrooms washed and de-stemmed
  • 1 pound Brussel Sprouts halved
  • 1 red onion sliced
  • yellow onion sliced
  • 4-5 garlic cloves minced
  • 1/8 cup extra virgin olive oil
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Montreal steal seasoning

Instructions

  • 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 omit garlic salt

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