4-Way Meal Prep: Roasted Spiced Vegetables, Chickpeas and Quinoa
Ingredients
Roasted Vegetables and Chickpeas
-
2
pieces
carrots, sliced
-
1
small
green bell pepper, sliced
-
1
small
red onion, sliced
-
1
15-ounce can
chickpeas, rinsed, drained
-
1
small head
cauliflower, separated into small florets
-
1 ½
tablespoons
extra virgin olive oil
-
½
pieces
lemon, juiced
-
1
teaspoon
cumin seed
-
1 ½
teaspoons
smoked red paprika
-
1
teaspoon
oregano
-
½
teaspoon
garlic powder
-
½
teaspoon
sea salt (optional)
-
1
tablespoon
coconut palm sugar (or brown sugar)
Quinoa
-
2
cups
water
-
1
cup
quinoa, uncooked
-
1
cube
vegetable bouillon
Additions
-
2
tablespoons
hemp seeds
-
4
pieces
sun-dried tomatoes
-
½
cup
cooked lentil pasta
-
1
cup
fresh chopped kale
-
1
piece
tortilla or wrap (gluten-free)
-
as desired
pieces
fresh herbs (cilantro, parsley, oregano, basil)
-
4
pieces
lemon wedges
Instructions
- Preheat oven to 375°F.
- Arrange a thin layer of sliced carrots, green bell pepper, red onion, chickpeas, and cauliflower on a baking sheet.
- Drizzle olive oil and lemon juice over the vegetables.
- Mix cumin seeds, smoked red paprika, oregano, garlic powder, sea salt, and coconut palm sugar in a small dish and sprinkle over the vegetables.
- Roast in the oven for about 30 minutes until golden brown and tender.
- While the vegetables roast, bring 2 cups of water to a boil, add quinoa and vegetable bouillon, cover, and simmer for about 15 minutes until tender.
- Divide the roasted vegetables and cooked quinoa into 4 containers and add toppings as desired.
- Prepare the four meal variations: Power Bowl, Kale Salad, Wrap, and Pasta.
- Store in the fridge and enjoy cold or reheated.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
10g
Sodium
200mg
Cholesterol
0mg
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