Meal Prep with Teri Fisher: Roasted Vegetable Grain Bowls Recipe

Written by Teri Fisher, photographer, blogger and Bosch home appliances brand partner. The Bosch appliances received by Teri are part of a brand partnership.

Hi everyone, Teri Fisher of Spoon Fork Bacon here with another must-try weeknight (or weekday!) favorite, straight from my kitchen to yours. You all know by now that I’ve been obsessed with organizing and prepping my meals in advance — much of which can be attributed to my new 800 Series refrigerator — and this is especially important right now as we gear up for a holiday season packed full of cooking. During these busy times, there’s truly nothing better than opening your fridge to find a delicious and healthy pre-made meal waiting for you!

One of my favorite dishes to meal prep and store in the fridge are these grain bowls – they are perfect for a quick lunch or dinner. They’re also super easy to make and purposely designed to be flexible so you can use what you like, or what you have on hand. If you have leftover vegetables, this is a great way to use them! (Another great option for leftover veggies is our Leftover Vegetable Soup recipe!) They are also vegetarian, vegan, and keto friendly, depending on the veggies and toppings you choose.

One of the things I love the most about my Bosch 800 Series Oven is its Home Connect capability, which allows me to monitor and manage it from my phone. I can start preheating the oven from anywhere —such a time saver. I have been working from home so much more during the pandemic, and in order to be productive I have to thoughtfully structure my days. It’s been great to pull out my phone and preheat my oven while I keep working. Then, my phone alerts me when the oven is ready, so I can head into the kitchen and start my cooking! Super convenient and makes a huge difference in my efficiency.

For these meal prep grain bowls, you can use pretty much any vegetables you have on hand, but personally I love how sweet potatoes taste with this dish. I also love the crunch fresh broccolini gives you once it’s been roasted. In the above picture, you can see my Bosch 800 Series FlameSelect Gas Cooktop, which I love! Its step-valve flame system helps me achieve consistent results in all my recipes. If you are curious to see my whole kitchen, check out my Kitchen Reveal or Kitchen Appliance Details posts where I discuss the ins and outs of my Bosch kitchen!

Another thing I love about my Bosch oven is the full extension telescopic rack that makes getting heavy casseroles or pots out of the oven so much easier. I also really love the convection oven setting when I am making frozen pizza (don’t judge!) – it gives a really even bake and super crispy crust.

I hope you try out these bowls in your home this week for a quick and easy lunch or dinner with your favorite vegetables. Enjoy!

Roasted Vegetable Grain Bowls Recipe

Download Roasted Vegetable Grain Bowls Recipe PDF here

Makes 4 bowls
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

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

Steps

1. Preheat oven to 375˚F.

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.

3. Place cauliflower and broccolini into a mixing bowl and toss together with 2 tablespoons oil. Season with salt and pepper and toss again.

4. After 20 minutes remove baking sheet from oven, add cauliflower and broccolini to baking sheet and toss together, spreading into a single layer.

5. 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.

6. To assemble: In a large mixing bowl, toss together brown rice and quinoa.

7. Divide grain mixture into bowls or airtight containers.

8. Top grain mixture with a dollop of hummus, a small handful of kale and some chickpeas.

9. Spoon a couple large spoonfuls of roasted vegetables into each bowl and top with a few slices of avocado and cucumbers.

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