Meal Prep Week-Long Power Bowls

ohsheglows.com

Diane S

subheading: For the roasted veggies:

3 small (680 g) sweet potatoes, peeled and chopped (4 cups)

4 cups (500 g) brussels sprouts, trimmed and halved*

1 medium (800 g) cauliflower, chopped into small florets (4 heaping cups)

1 medium (230 g) red onion, peeled and chopped

2 large (500 g) red bell peppers, seeded and chopped

3 tablespoons (45 mL) extra-virgin olive oil, divided

Salt and pepper, to taste

subheading: For the quinoa:

2 cups (400 g) uncooked quinoa**

subheading: For the fresh veggies:

1 medium (370 g) English cucumber, chopped

1 medium (135 g) bunch green onions, chopped

2 cups (255 g) grape tomatoes (1 dry pint)

subheading: For the power bowl toppings:

Chopped lettuce/greens (Romaine, Iceberg, kale, etc)

Salad dressing***

Ripe avocados

Cooked beans or lentils

Nuts and seeds (I use hemp hearts and roasted pepitas)

Hummus or pesto

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