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35 Minute Veggie Fiesta Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.
Serves: 4 Time: 35 minutes
Ingredients
800g Sweet Potatoes, cut into strips
1 Red Onion, sliced
1 Green Pepper, cut into strips
1 Red Pepper, cut into strips
1 Tablespoon Olive Oil
½ Teaspoon Paprika
¼ Teaspoon Cumin
¼ Teaspoon Chilli Powder
2 Garlic Cloves, minced
300g Quinoa, dry weight
Coriander, optional garnish
Method
Heat the oven to 190°C and line two baking sheets with paper.
In a bowl throw in the oil, salt & pepper, paprika, cumin, chilli powder and garlic, then stir to combine.
Take out 2 bowls, put the potatoes in one and the peppers and onion in the other. Half the seasoning mixture between each bowl and coat nicely.
Throw the seasoned potatoes onto a separate tray to the peppers and onion mixture.
Firstly, bake the potatoes for 10 mins, then put the peppers and onions into the oven - cooking both trays for a further 25 mins. Half way through, be sure to give them a good shuffle so they bake evenly.
While they are cooking, make your quinoa according to the pack instructions.
Once done, combine everything into 4 tupperware bowls and sprinkle over coriander.
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Hope you loved it!
Rosie ❤️
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