Recipes
Meal Prep Roasted Vegetable Bowls with Pesto
- Lunch
Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice. Put together 4 of these when you have time and you will have packable lunches (or ready-to-eat dinners) for several days—just grab a container on your way out the door in the morning.
Ingredients
-
3 tablespoons extra-virgin olive oil, divided
-
½ teaspoon garlic powder
-
¼ teaspoon salt
-
¼ teaspoon ground pepper
-
4 cups broccoli florets
-
2 medium red bell peppers, quartered
-
1 cup sliced red onion
-
3 cups cooked brown rice
-
1 (15 ounce) can chickpeas, rinsed
-
4 tablespoons prepared pesto
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
