Meal Prep: Roasted Veggie and Brown Rice Bowls with Green Goddess Sauce

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Rated 4.5 based on 8 customer reviews
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Ingredients

  • Roasted Veggie and Brown Rice Bowls:
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 small red onion, quartered
  • 1 small sweet potato, cut into 1-inch cubes
  • 7 ounces Brussels sprouts, trimmed and halved
  • 7 ounces cauliflower florets
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 4 cups cold cooked brown rice
  • Green Goddess Sauce:
  • 1 (packed) cup fresh parsley
  • ½ (packed) cup fresh mint
  • ½ (packed) cup fresh dill
  • 2 garlic cloves, chopped
  • 2 scallions, chopped
  • 1 lemon, juiced
  • ½ teaspoon kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon plain Greek-style yogurt

Directions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Arrange chickpeas in a line down the middle of the prepared baking sheet. Spread red onion into one corner of the prepared sheet. Working counter-clockwise, arrange sweet potato, Brussels sprouts, and cauliflower into remaining quarters of the sheet.
  3. Drizzle olive oil over the vegetables. Sprinkle garlic powder, chili powder, and pepper over the vegetables. Turn vegetables with your hands to coat in oil and spices.
  4. Roast in preheated oven until sweet potato is easily pierced with a fork, about 30 minutes.
  5. Divide cooked rice between four resealable food containers; top each with about ¼ of each roasted vegetable.
  6. Process parsley, mint, dill, garlic, scallions, lemon juice, and salt in a food processor until minced. Stream olive oil into the food processor while processing to emulsify into a dressing; add feta cheese and yogurt and continue to process until smooth. Divide dressing between four small sealable containers and add to containers with rice and vegetables.
  7. Seal containers and refrigerate for up to 4 days.
Mealthy tip:

Add additional feta cheese to your veggie bowls for a creamy, salty boost! This is the perfect hearty lunch for a chilly fall day!

Reviews

4.5out of 5 Stars

(8 Reviews)

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What others are saying

Image of Kelly Minasi

Kelly Minasi says:

Made it just as directed, my daughter and I loved it. Didn’t have the yogurt and had to use sour cream. Everything was great.

Image of Cayla  Allen

Cayla Allen says:

Making this today but I have a silly question. Do you reheat to eat or enjoy this cold like a salad?

Image of Logan Bushey

Logan Bushey says:

I used a quinoa/rice mix that I really liked, might add chicken or marinated tofu next time! Green goddess was an absolute stomach bomb, I’d avoid it or sub out the Greek yogurt/lemon combo for some tahini if you have a sensitive system.

Image of Rebecca Barker

Rebecca Barker says:

Husband approved and full of flavor! I added rotisserie chicken to the meal and it was delicious. Definitely added to my rotation!

Image of Katie Hason

Katie Hason says:

Just finished my meal prep with this recipe! Amazing! I couldn't resist eating one bowl tonight, ha! Loved it, definitely in my top three faves!

Image of Caro Hodgin

Caro Hodgin says:

soo delish. easy workday lunch.

Image of Greg Jones

Greg Jones says:

Really good recipe! Meal prep was exactly what I was looking for, tried it, and loved it. Instead of brown rice I used quinoa.

Image of Sam Akinyele

Sam Akinyele says:

Goddess sauce is good on everything! I add chicken and I have lunch ready all week.