Meal prep friendly!
Ingredients:
Makes 3 bowls:
Chickpeas:
- 1 15-oz can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon garlic
- 1 tablespoon miso
- 1/2 teaspoon chilli flakes
Veggies:
- 1 bell pepper, cut lengthwise and halved
- 1 tablespoon oil
- 1/2 teaspoon Trader Joe’s 21 seasoning salute
- 1 tomato, diced
- Salt, to taste
- Pepper, to taste
- 3 oz chopped baby spinach
Grains:
- 2 cups cooked quinoa or rice (or 1 cup uncooked, I used Goya’s Quinoa Blend w/ Black Beans, Bell Peppers and Spices)
Dressing (optional, not vegan):
- Tzatziki (recipe link available here)
Instructions:
-
Preheat the oven to 425 degrees.
-
Cook the quinoa or rice according to directions on package.
- Combine the chickpea ingredients in a bowl. Line a baking sheet with parchment paper and transfer the glazed chickpeas over.
- Roast for ~20 minutes until the chickpeas have browned.
- Line another baking sheet with parchment paper. Combine the bell pepper with the oil, 21 Seasoning Salute, and salt and pepper (to taste), and transfer to one half of the baking sheet. Add the salt and pepper (to taste) to the diced tomato, and transfer to the other half.
- Roast for ~20 minutes either simultaneously with the chickpeas or separately.
-
When the veggies and chickpeas are ready, assemble the bowl.
-
Layer the spinach at the bottom.
- Add the grains.
- Add the chickpeas.
- Add the veggies.
- Easy meal prep!
- I like eating this with tzatziki, but feel free to substitute with your desired dressing. Enjoy!