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Easy Roasted Veggies Meal-Prep Bowls

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.
Course dinner, Lunch
Cuisine American
Keyword gluten-free, low-carb meal-prep lunch, paleo, roasted veggies, vegetarian, whole30 recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 bowls
Calories 254kcal



  • 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!



  • If you use frozen vegetables, do not thaw them and roast them from frozen. They will need additional time.
  • Do not overcrowd the baking sheet. Use two if necessary. This helps them roast better as they'll steam if they are too close to each other.
  • You can save yourself preparation time by buying pre-cut vegetables.
  • To store: Store the roasted veggies meal prep in airtight containers in the fridge for up to 4 days
  • To reheat: Reheat the meal prep in the microwave or oven.


Serving: 1/4 | Calories: 254kcal | Carbohydrates: 25g | Protein: 13g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 185mg | Sodium: 1011mg | Potassium: 993mg | Fiber: 8g | Sugar: 8g