![]() Make the quinoa ahead of time and store in the refrigerator in an airtight container.This recipe is honestly a perfect meal prep recipe! Drizzle each bowl with sauce, top with pumpkin seeds and enjoy! How to Meal Prep These Veggie Bowls Sauce will thicken up over time to add more water to thin out if needed. STEP 5: Combine sauce ingredients in a medium bowl and stir until well-combined. Once the sweet potatoes and chickpeas are done, divide evenly among bowls. STEP 4: Divide the kale amongst the bowls and top with quinoa. Massage kale for 3-5 minutes or until fully wilted. STEP 3: Add kale to a large bowl and top with olive oil and apple cider vinegar. Bake at 400✯ for 30-40 minutes or until chickpeas are crispy. ![]() STEP 2: Place drained and rinsed chickpeas along with the chopped sweet potatoes on a large baking sheet and drizzle with olive oil. Cook according to package directions and then set aside. The one thing I don’t recommend changing is the sauce… the sauce is the star of the show and brings the whole meal together! How to Make Veggie Macro Bowls Like different vegetables? Use them! Any leafy green will work as the base as will any roasted veggie!.Don’t have quinoa on hand? Swap for your favorite grain.One of the best things about this veggie bowl is that it can be completely customized to your liking! It’s fully plant-based but you can also sub in whatever you have even if you aren’t. ![]()
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