Top-down view of four glass meal‑prep bowls arranged on a white marble countertop, each filled with roasted sweet potato chunks and whole baby carrots, chickpeas, sliced avocado, cauliflower florets and wilted greens, all sprinkled with sesame seeds; one bowl has a pale dollop of creamy spread and a stack of teal plastic lids sits at the edge.

Meal Prep with Teri Fisher: Roasted Vegetable Grain Bowls

Name: Meal Prep with Teri Fisher: Roasted Vegetable Grain Bowls Recipe | Bosch
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 tablespoons extra virgin olive oil, divided; 1 sweet potato, scrubbed and chopped; 4 small carrots, scrubbed and quartered; 1/2 head cauliflower, trimmed and cut into bite sized florets; 1/2 bunch broccolini, trimmed and chopped; 1 cup cooked quinoa; 1 cup cooked brown rice; 1 1/3 cups store bought hummus of choice; 1 (15 ounce) can chickpeas, drained; 1/2 bunch purple kale, stemmed, torn into bite sized pieces and massaged until softened; 1 avocado, pitted and thinly sliced; 1/2 hothouse cucumber, thinly sliced; 4 teaspoons toasted sesame seeds; Salt and pepper to taste

Difficulty

Easy

Total time

55 min

Cooking time

40 min

Teri Fisher of Spoon Fork Bacon shares a flexible, make‑ahead grain bowl recipe ideal for busy weeknights and the holiday season. She praises meal prepping and her Bosch 800 Series refrigerator and oven—especially Home Connect for remote preheating, the FlameSelect cooktop for consistent heat, the full‑extension rack for heavy dishes, and convection for even bakes—which help streamline cooking. The bowls are easy to customize with whatever vegetables and toppings you have (sweet potatoes and roasted broccolini are favorites) and can fit vegetarian, vegan, or keto diets depending on choices. She encourages readers to try the bowls for a quick, healthy lunch or dinner.

Ingredients

4 servings:

Roasted vegetables:

6 tablespoons extra virgin olive oil, divided

1 sweet potato, scrubbed and chopped

4 small carrots, scrubbed and quartered

1/2 head cauliflower, trimmed and cut into bite sized florets

1/2 bunch broccolini, trimmed and chopped

Assembly:

1 cup cooked quinoa

1 cup cooked brown rice

1 1/3 cups store bought hummus of choice

1 (15 ounce) can chickpeas, drained

1/2 bunch purple kale, stemmed, torn into bite sized pieces and massaged until softened

1 avocado, pitted and thinly sliced

1/2 hothouse cucumber, thinly sliced

4 teaspoons toasted sesame seeds

Salt and pepper to taste

Instructions

Step 1

Preheat oven to 375˚F.

A wooden cutting board with sliced sweet potatoes, cucumbers, broccolini, and kale, surrounded by fresh produce.

Step 2

For vegetables:

Place sweet potatoes and carrots onto a baking sheet and toss with 2 tablespoons oil. Spread into a single layer. Season with salt and pepper. Roast vegetables for 20 minutes.
Place cauliflower and broccolini into a mixing bowl and toss together with 2 tablespoons oil. Season with salt and pepper and toss again.
After 20 minutes remove baking sheet from oven, add cauliflower and broccolini to baking sheet and toss together, spreading into a single layer.
Place vegetables back into oven and continue to roast for an additional 20 minute or until vegetables have charred and are fork tender. Remove from oven and cool.

Open stainless-steel oven with a sheet pan of diced sweet potatoes, cauliflower florets, and broccolini roasting on a rack.

Step 3

To assemble:

In a large mixing bowl, toss together brown rice and quinoa.
Divide grain mixture into bowls or airtight containers.
Top grain mixture with a dollop of hummus, a small handful of kale and some chickpeas.
Spoon a couple large spoonfuls of roasted vegetables into each bowl and top with a few slices of avocado and cucumbers.

Angled overhead view of several glass meal‑prep bowls on a white marble countertop, each layered with grains and topped with chickpeas, roasted sweet potato chunks, a whole roasted baby carrot, cauliflower florets, wilted dark greens, thin cucumber ribbons and a smear of creamy dressing; a rimmed baking sheet with extra roasted sweet potato and cauliflower sits to the right.

Step 4

Finish each bowl with a drizzle of olive oil, salt and sprinkle of sesame seeds. Serve or cover and refrigerate.