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.
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!
gluten-free, low-carb meal-prep lunch, paleo, roasted veggies, vegetarian, whole30 recipe
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
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