A great way to get all your vegies into your daily routine is to prep “lunch bowls” for the week ahead. It’s even a Saturday staple if I’m home over the weekend.
See previous posts under the Lunch menu, including “Tofu to Go” & “Macro Bowl Lunchin” for different variations.
However for this one, all you need is one oven tray. That’s it!
What You Need.
** feel free to mix up your combos, sweet potato, beetroot, oven baked red onion, rosemary potato wedges.. the list goes on!
What You Do.
Prepare brown rice – if you do not have instant, pop 1/2 a cup in rice cooker and set for 20-25 minutes.
Preheat oven to 180.
Chop up your vegetables and place onto a lined baking tray. Drixxle with olive oil and sprinkle with sea salt. You can gocrazy here with lemon or lime jice, chilli and any additional spoces. My “go to” for veggies or red/white meat is always Morroccan spice!
Place tray in oven and cook for roughly 10- 15 minutes.
Once your veggies look crisp and cooked, take out, let cool and arrange your bowl on a bed of the brown rice.
Dollop with hummus or smashed avo depending on your feel that day !