Buddha bowls for meal prep
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 Zucchini1.5 cup, cubes Sweet potato1 Onion1 Green Bell Pepper2 Stalks Broccoli2 Carrots1 Potato2 tbsp Canola Oil½ tbsp Salt½ tbsp Pepper1 Block Tofu, firm or extra firm1 cup uncooked brown rice or other grain
Preheat oven to 375 F.
Cook rice on stovetop.
While rice is cooking, drain excess moisture from tofu. Wash and chop veggies. Toss veggies in oil, salt and pepper (or season to taste). Spread into baking sheets. Cut tofu into cubes then toss in oil and seasonings. Add tofu to baking sheets. Roast veggies and tofu for 30-45 minutes until done.
Divide cooked rice (~½ c/portion) and veggies/tofu into containers and keep in the fridge until ready to eat. Serve with fresh chopped leafy greens and raw veggies (eg cucumber, tomato, mushroom). Top with favourite dressing.
Recipe easily adapts to different roasted veggies, depending on your personal preference and what's available when you shop. Try roasting cauliflower, eggplant, garlic, red or yellow peppers...
Serving Size: Makes 7-ish bowls, can be divided into smaller or bigger portions
Number of Servings: 7.0
Recipe submitted by SparkPeople user DINOANDSTEGGY.
Serving Size: Makes 7-ish bowls, can be divided into smaller or bigger portions
Number of Servings: 7.0
Recipe submitted by SparkPeople user DINOANDSTEGGY.
Nutritional Info Amount Per Serving
- Calories: 251.7
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 544.4 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 6.7 g
- Protein: 9.1 g