Easy Roasted Veggies Meal-Prep Bowls

Yield: 4 bowls
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
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.
Print Recipe
4.41 from 5 votes

Ingredients

  • 1 medium sweet potato — peeled and chopped
  • 5 cups kale — chopped
  • 1 head of cauliflower — cut into florets
  • 2 cups green beans — chopped
  • 1-2 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • Salt and black pepper to taste
  • 4 boiled eggs — cut into half

Instructions

  1. Preheat the oven to 425ºF degrees.
  2. 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.
  3. 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.
  4. 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!

Course: dinner, Lunch
Cuisine: American
Keyword: gluten-free, low-carb meal-prep lunch, paleo, roasted veggies, vegetarian, whole30 recipe

Nutrition Information

Amount 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!

This post contains affiliate links. For more information, please visit my disclosure page here.