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
Course: SidesMeal prepped veggies make for easy plant based bowls all week long!
Ingredients
1 Sweet Potato, cut into chunkcs1 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!
