I love veggies, and I love a meal that incorporates lots of them. I love prepping lunches for the week because with a busy schedule it becomes too easy to grab a less nutritious lunch…if you’re lucky to grab a lunch at all!

Roasted veggie bowls are an easy way to pack a lot of nutrients into a simple meal. I usually make this up on a Sunday and divide it into containers for the week. Of course you can choose to add a protein like chicken to this bowl, but I find it is delicious and filling enough as is.

Prep time : 15 minutes

Cook time : 40 minutes

Serving : Approximately 5 portions

Ingredients

1 large yam

1 large red onion

2 zucchini

1 yellow pepper

1 small red cabbage

2 cups of preferred grain (I chose brown rice for this one)

1 clove crushed garlic

2 tbsp apple cider vinegar

1 tsp pepper

Sauce

1/2 cup Greek yogurt

1 tsp dill

Directions

Preheat oven to 350.

Cut up all vegetables. I chose to cube most of the veggies except for the cabbage which I cut into strips. Toss all veggies in apple cider vinegar, garlic and pepper.

Lay out on a prepped cooking sheet. I use parchment paper to reduce sticking and help with clean up. Bake in oven for approximately 40 minutes or until vegetables are soft.

In the meantime cook your grains.

While this is tasty enough on its own, you can choose to add the optional sauce. Simple to make, all you need is to mix the dill with the Greek yogurt and voila!

Portion out into containers for the week, or serve and enjoy right away.