Sunday Meal Prep: Veggie Power Bowls

I love prepping for the week! It makes my week much lighter and less stressful after a long day of work. This week I tried something new based off a recipe I found on Pinterest. Of course, I tried following the recipe but that never seems to actually happen. Here’s how I made Veggie Power Bowls for lunches this week. I added the link to the original version below.

Veggie Power Bowls w/ Sweet Potatoes, Broccoli and Cauliflower

Ingredients

• 2 good sized sweet potatoes

• olive oil (just eye ball it till it feels right)

• 1 head of broccoli (or frozen)

• 1 head cauliflower (or frozen)

• White or wild rice (eye ball it)

• 2 chicken breasts

• 2 tablespoons of lemon juice

• Some romaine lettuce

• pico de gallo

• ** recipe also called for creamy cilantro lime dressing, but I didn’t have time to make it**

How to Make

• Preheat oven to 425 degrees

• Cut sweet potatoes into bite-size pieces. Place the sweet potato pieces and toss on a pan with some olive oil. Arrange the sweet potatoes onto a large sheet pan in an even layer.


• Cut broccoli and cauliflower into bite-sized pieces. Place the broccoli and cauliflower pieces on the pan and toss with more olive oil. Arrange the broccoli and cauliflower onto a large sheet pan in an even layer.


• Roast the sweet potatoes, broccoli, and cauliflower in the oven until tender and crisp (usually about 25 minutes).

• While the vegetables are roasting, cook the white rice/wild rice.

• Rub chicken breasts in paprika, garlic powder and lemon juice. Cut chicken breasts into bite-sized pieces and pan fry.

• While everything is cooking, wash and chop romaine lettuce.

• Assemble the bowls with lettuce first and then an even amount of broccoli, cauliflower, sweet potatoes, chicken, and white rice/wild rice.

Source

https://www.ashcroftfamilytable.com/chicken-power-bowl/#recipe