This vegetarian brown rice bowl is packed with superfoods and an easy meal prep idea to make a week’s worth of lunches!
As a food blogger, I get asked quite often what I eat in a day’s worth of work.
Yeah…. about that. Most of the time I am eating what I’m cookin’ for FFF (and yes that could mean a Double Chocolate Paleo Brownie…or 2 for lunch). One thing I do know, is that if I have something prepped…I will eat it.
That’s why I really do try and take the time to prep a whole bunch of roasted veggies, a whole grain, and sometimes chicken breasts or another meat if we have time to grill on the weekend!
I try my best not to waste any food that I purchase, by creating some sort of meal plan. This usually goes hand-in-hand with what I’m posting on FFF. Did you know…….
Sunday Posts are usually a healthy dinner (one-pot, crock-pot, etc.).
Tuesday Posts are a healthy breakfast or dessert.
Friday Posts are a snack or EASY recipe.
My Sunday posts are usually prepped over the weekend because they make the most servings and I can have some leftovers for throughout the week. Tuesday/Friday posts are prepped during the week because well…that’s when I put in most of my work hours 😀
I also try and keep recipe creation and photo shoots to just 1 or 2 days a week, instead of wrecking my kitchen 5 days per week. Sometimes I can hammer out 3 recipes, depending on the difficulty of the recipe and lighting for the photo shoot.
I remember when I didn’t follow a posting schedule for FFF. Man was that stressful. It also ruined my eating groove.
Having some sort of post schedule has really helped me with organization and goal setting. It’s also helped me create consistency with FFF.
However- I’m not really sure if readers notice that I post recipes on Sundays, Tuesdays, and Friday with an occasional workout every other Thursday.
Back to tha food.
I’ve become a HUGE fan of short grain brown rice and that’s pretty much all I ever buy these days. It’s chewier and more dense than normal brown rice. You should definitely try it if you haven’t!
For the roasted veggies- I used a mixture of what I had in my fridge at the time…sweet potato, onion, broccoli. On the side is a big grass glob of roasted red pepper hummus (not homemade) with some hemp seeds on top and broccoli sprouts on the side.
Here’s how I roast my veggies…
- For the Roasted Veggies
- 1-2 tablespoons EVOO
- 1-2 tablespoons of garlic, minced
- 1 large sweet potato
- ½ medium yellow onion
- ~4 cups of broccoli florets
- salt and pepper, to taste
- 1 teaspoon italian seasoning
- For the Bowls
- 1 cups brown rice, cooked
- ¼ cup roasted red pepper hummus
- ¼ cup sprouts
- 1 teaspoon hemp seeds
- First, preheat oven to 375ºF and line 2 baking sheets with tin foil. Then, drizzle on about 1 tablespoon of EVOO onto each pan.
- Prep veggies, by cutting into bite-sized pieces. Then, spread onto pans, tossing in EVOO. Drizzle with more EVOO if you'd like.
- Sprinkle on minced garlic, salt and pepper, and italian seasoning (all to taste).
- Roast at 375ºF for 30-35 minutes or until the sweet potatoes are tender enough to pierce with a fork.
What’s your favorite whole grain?
When roasting veggies- what’s your favorite combo?