Zesty Artichoke Basil Grain Bowl Recipe By Tasty Food

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VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY



Vegetarian Grain Bowl Meal Prep Recipe by Tasty image

Here's what you need: sweet potato, brussels sprouts, yellow bell pepper, red onion, can of chickpeas, olive oil, salt, pepper, paprika, brown rice, carrots, broccoli, red bell pepper, red cabbage, sugar snap peas, olive oil, salt, pepper, garlic powder, onion powder, quinoa, plain greek yogurt, lime juice, fresh cilantro, salt, pepper, soy sauce, pure maple syrup, fresh ginger, garlic, pepper

Provided by Mercedes Sandoval

Categories     Lunch

Yield 4 servings

Number Of Ingredients 31

1 sweet potato, peeled and chopped into bite-size pieces
½ lb brussels sprouts, trimmed and halved
1 yellow bell pepper, roughly chopped
½ red onion, roughly chopped
15 oz can of chickpeas, drained and rinsed
olive oil, to taste
salt, to taste
pepper, to taste
paprika, to taste
2 cups brown rice, cooked
2 carrots, sliced
1 head broccoli, cut into florets
1 red bell pepper, roughly chopped
½ head red cabbage, sliced
1 cup sugar snap peas
olive oil, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste
2 cups quinoa, cooked
¼ cup plain greek yogurt
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
salt, to taste
pepper, to taste
¼ cup soy sauce
2 tablespoons pure maple syrup
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
pepper, to taste

Steps:

  • Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
  • On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
  • On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
  • Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
  • Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
  • Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
  • Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
  • Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
  • To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
  • Enjoy!

Nutrition Facts : Calories 1240 calories, Carbohydrate 218 grams, Fat 25 grams, Fiber 28 grams, Protein 39 grams, Sugar 28 grams

BAKED ARTICHOKE BITES WITH GARLIC AIOLI RECIPE BY TASTY



Baked Artichoke Bites With Garlic Aioli Recipe by Tasty image

Here's what you need: panko bread crumbs, vegetarian parmesan cheese, salted butter, canned artichoke heart, fresh parsley, mayonnaise, olive oil, garlic, lemon juice, salt, fresh parsley

Provided by Merle O'Neal

Categories     Snacks

Yield 4 servings

Number Of Ingredients 11

1 cup panko bread crumbs
½ cup vegetarian parmesan cheese
½ cup salted butter, 1 stick, melted
15 oz canned artichoke heart, 2 cans, drained, rinsed, and patted dry
fresh parsley, chopped, for serving
½ cup mayonnaise
2 tablespoons olive oil
1 teaspoon garlic, minced
1 tablespoon lemon juice
¼ teaspoon salt
¼ cup fresh parsley, chopped

Steps:

  • Preheat the oven to 400°F (200ºC). Line a baking sheet with parchment paper and set a wire rack inside.
  • Drain and rinse the artichokes. Pat them dry.
  • In a medium bowl, combine the bread crumbs and vegetarian Parmesan cheese.
  • Dip the artichoke hearts in the melted butter, making sure they are evenly coated. Then coat well with the bread crumb mixture.
  • Place the artichoke bites on the wire rack.
  • Bake for 15 minutes, then reduce the oven temperature to 350ºF (175ºC), flip the artichokes, and bake for 15 minutes more, until the artichoke hearts are warmed through and the bread crumb mixture is toasted.
  • Meanwhile, make the garlic aioli. In a small bowl, combine the mayonnaise, olive oil, garlic, lemon juice, salt, and parsley. Stir to combine.
  • Sprinkle the artichoke bites with parsley before serving with aioli alongside.
  • Enjoy!

Nutrition Facts : Calories 734 calories, Carbohydrate 31 grams, Fat 64 grams, Fiber 5 grams, Protein 10 grams, Sugar 2 grams

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