Easy Roasted Veggies Meal-Prep Bowls recipe is one of the best ways to pack your body with good nutrients and feel satisfied. It’s also great for a vegetarian, paleo and whole30 dinner.
As you may notice, one thing that really helps me stick to a healthy living plan is meal prep. For sure, it’s easier to eat healthy when you meal-prep. And since I’ve been posting lots of meal-prep recipes here, I hope you all enjoy them as much as I do.
This Easy Roasted Veggies Meal-Prep Bowls recipe is great because you can’t go wrong with roasted vegetables, right? They’re absolutely tasty with good seasonings and your favourite type oil such as olive oil, avocado oil or coconut oil. Also, they’re so easy to make and really great this time of year (winter) when you just want to use your oven and roast everything you can.
How to make these Easy Roasted Veggies Meal-Prep Bowls?
Making these Roasted Veggies Meal-Prep Bowlsare as easy as chopping up all the veggies, tossing them with seasonings, and roasting them in the oven. For the seasonings, you can use any type of spices and herbs you prefer such as cumin, coriander, onion powder, turmeric, paprika and so on.
While the vegetables are roasting, you boil the egg by following the instructions below. Then, divide roasted veggies between four meal prep containers and add the eggs on top. Store in the fridge for up to 4 days and enjoy!
How long can these Easy Roasted Veggies Meal-Prep Bowls last in fridge?
You can store these meal-prep bowls in the fridge for up to 4 days. I don’t freeze them, as roasted vegetables can be soggy.
Can I swap the boiled eggs for other type of protein?
How do I make hard boiled eggs?
It’s so easy and here are the steps to make them:
- Place the eggs in a pot and cover them with cold water.
- Bring to a boil over medium-high heat.
- Cover the pot and remove from the heat.
- Set aside for about 10 minutes. Drain, cool in ice water and peel.
How long do you boil for soft eggs?
I love soft boiled eggs and follow the instructions below to make them:
- Place the eggs in a pot and cover them with water.
- Bring water to a boil.
- Cover the pot and again remove the pot from the heat and set aside.
- If you like a runny yolk, five minutes is the perfect time for you. But if you like firmly set yolk, seven minutes is the time you need to wait.
- Then, drain, cool in ice water and peel. Enjoy!
Notes & Tips:
- Buy pre-chopped veggies to save time in the kitchen.
- Top your roasted veggies bowls with your favourite sauces such homemade mayo and green sauce.
- Add the vegetables in a single layer to the baking sheet to avoid they become mash.
- Toss the cut vegetables with olive oil, but make sure the pieces are coated on all sides to avoid the veggies to get dry.
- Cut them into roughly the same size. This way all of the veggies will cook at the same time.
More meal-prep recipes to try:
Easy Roasted Veggies Meal-Prep Bowls
- Preheat the oven to 425ºF degrees.
- Line a baking sheet with parchment paper. Arrange your vegetables (except green beans) in a single layer on the prepared baking sheet. Toss with olive oil, garlic powder, turmeric, salt and pepper.
- Roast for 15-20 minutes. Then, remove from the oven, add the green beans, return the baking sheet to the oven and roast for 10 minutes or until all the veggies are tender.
Divide roasted veggies between four 22 or 24oz meal prep containers and add the eggs on top. Store in the fridge for up to 4 days. Enjoy!
Nutrition InformationAmount per serving (1/4) — Calories: 254, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Cholesterol: 185mg, Sodium: 1011mg, Potassium: 993mg, Carbohydrates: 25g, Fiber: 8g, Sugar: 8g, Protein: 13g
If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!