You’ve probably realise the banquet prep trend online where dozens and dozens of dinners are prepped in containers for the entire week? Holy moly. I can say that will probably never be me. I formerly tried an over-ambitious dinner prep and not only did I end up with road too much food, but it made up the majority of members of my era.

On the flip side, I’ve realized that my veggie uptake autumns pretty flat when I don’t do any prep at all.

Soooo….there has to be a happy medium !?

This little predicament is exactly why I came up with a simple plan that entirely fits into my life these days. The recipe below( which is totally customizable !) makes less than 30 mins of active prep day, but forms enough food for various portions, to enhance the odds that you’ll be a veggie powerhouse for the workweek.* arm flex* I adore how I can quickly reheat a duo situations and build a hearty, nutritious container in a matter of minutes!

My meal prep method has been vanishing like this 😛 TAGEND

Roast two gigantic sheets of veggies Cook a particle Chop a marry freshly veggies( sometimes I skip this if I’m close-fisted on time) Have exceeds on hand, ready-to-roll–things like avocado, seeds/ grains, nuts, garmenting, etc.

This method has dramatically changed my meals in recent weeks( precisely, lunches) and increased my veggie uptake a ton. All of the ingredients can be changed up it is therefore never has to be repetition and you can be resilient with using what you have in your fridge/ pantry. It cures cut down waste because you can easily use up those “on the verge of dying” veggies in your crisper. Merely heave’ em in the oven and roasted the heck out of’ em! And if you get tired of containers, heave the prepped menu into luscious wraps or even soups/ stews.

If you’re mood extra-ambitious and want to prep even more food, I’d recommend adding one or more of the following tasty components 😛 TAGEND

Homemade bandaging( try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette from Oh She Glows Every Day, p. 273, or Roasted Garlic and Red Wine Vinaigrette ) Energy pierces/ dances( such as my Chocolate Hemp or Triple Almond Energy Balls) Soup/ stew Chia pudding( lately I’ve been making a double-batch of my 2-Ingredient Chia Pudding found in the new “Blissed Out Breakfast Bowls” recipe in the app! Such a excellent snack .)

I’ve equipped a detailed recipe below because it helps to have something to work from the first time, but like I said, feel free to run with it. If you simply commit to roasting 2 large-hearted expanses of veggies, cook a cereal, and chop some fresh veggies….you’ll is very well on your highway to manufacturing easy throw-together capability bowls all week long. My future hangry self has been thanking me a good deal.

Before I extend, I want to mention that The Oh She Glows Recipe App is still on sale for 99 cents in the Apple iTunes Store until mid-March! You’ll find these savory ability bowls in there, as well as more than 160 of my favourite plant-based recipes( this list includes 30 app exclusive recipes too ). Happy cooking 🙂

5 from 3 assess



Meal Prep Week-Long Power Bowls

Vegan, gluten-free, nut-free, refined sugar-free, soy-free

I love having prepped menu in the refrigerator, but don’t love doing hours of banquet prep each week. So I came up with this simple method that takes only 25 instants of active prep age. The healthy meat components can be enjoyed for several days in superpower containers, wraps, and even conjured into soups! Ability containers are so fun for household banquets because you can switch up the veggies and exceeds to suit each palate, presenting minors self-restraint to build their own containers. This recipe is also a handy make-ahead option if you’re having friends over for a dinner. Simply chop all the veggies the night before and refrigerate them in containers. Just before your guests arrive, daddy the veggies into the oven, cook the quinoa, and prep the transcends. After cooking, you can all have fun assembling your own power containers and everyone will be super impressed by the stunning rainbow-coloured meal!

Yield8 serves

Prep time2 5 Minutes

Cook time3 5 Minutes

Total time1 Hour


For the cooked veggies: 3 big( 680 g) sugared potatoes, peeled and chopped( 4 cups) 4 bowls( 500 g) brussels sprouts, snipped and halved* 1 medium (8 00 g) cauliflower, chopped into tiny florets( 4 heaping goblets) 1 medium( 230 g) red onion, peeled and chopped2 large( 500 g) red bell spices, seeded and chopped3 tablespoons( 45 mL) extra-virgin olive oil, dividedSalt and seasoning, to tasteFor the quinoa: 2 bowls( 400 g) uncooked quinoa ** For the fresh veggies: 1 medium( 370 g) English cucumber, chopped1 medium( 135 g) knot green onions, chopped2 beakers( 255 g) grape tomatoes( 1 dry pint) For the dominance bowl toppings: Chopped lettuce/ lettuces( Romaine, Iceberg, kale, etc) Salad dressing *** Ripe avocadosCooked nuts or lentilsNuts and grains( I use hemp hearts and roasted pepitas) Hummus or pesto


Position two oven racks near the midriff of the oven. Preheat the oven to 400 degF( 200 degC) and strand two extra-large( 15 – x 21 -inches) rimmed baking expanses with parchment article. It’s important to use extra-large baking membranes so there’s fairly chamber for all those healthful veggies. Divide the chopped, “to-be-roasted” veggies onto the cooking membranes. Drizzle 1 1/2 tablespoons of oil over top each membrane and toss the veggies until they’re amply coated in the oil. Sprinkle liberally with salt and pepper. Roast the veggies for 30 to 40 instants( I find 35 times is perfect in my oven for thinly charred veggies) until fork tender and gilded. There’s no need to rotate/ move the pans or snap the veggies halfway through broiling unless you’re special about even cooking. While the veggies are roasting, add the quinoa to a large pot along with 3 1/2 bowls (8 75 mL) liquid. Stir. Bring to a simmer over medium-high heat, then immediately increase the hot to low-medium, cover with a tight-fitting lid, and cook for 12 to 14 minutes, until the ocean is absorbed and the quinoa is fluffy. Remove the lid and flub the cooked quinoa with a crotch. While the quinoa cooks, chop the cucumber and green onions. Rinse the tomatoes( I hold off slicing them until just before serving ). Remove the cooked veggies from the oven. Once largely cool, delivery all of the veggies and quinoa into containers, seal with airtight lids, and place into the fridge for up to 4 epoches. To see the influence bowls: Add a pair charitable fews of chopped lettuce/ light-greens to the bottom of a large shallow bowl. Drizzle with a little of garmenting and toss the loot/ commons until coated. Top with spoonfuls of your prepped nutrient( quinoa, roasted and fresh veggies )– I ever warm up the quinoa and roasted veggies firstly! Now, include diced avocado, more salad dressing, cooked nuts or lentils, nuts and grains, and hummus or pesto. Keep the influence bowl smells concerning by changing up the transcends each day!


* If your brussels sprouts are quite huge, quarter them instead of halving.

** If you don’t think you’ll eat this much quinoa in 4 to five days, feel free to halve this amount( give 1 beaker uncooked quinoa+ 1.75 bowls spray ).

*** Inspecting for a yummy homemade garmenting? Try my Lemon-Tahini Dressing, Shake-and-Go Balsamic Vinaigrette( Oh She Glows Every Day, p. 273 ), or Roasted Garlic and Red Wine Vinaigrette. I ever stop Maison Orphee Italian on hand when I don’t have homemade garmenting prepped.

Feel free to rib a head of garlic together with the veggies. The ribbed cloves are peculiarly yummy shed into my Roasted Garlic and Red Wine Vinaigrette found in my Warm+ Roasted Winter Salad Bowl recipe.

Make it nut-free: Top your bowl with seeds( such as cooked pepita grains and hemp stomaches) instead of seeds and make sure your dressing is nut-free.

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