Sunday meal prep is still going strong around here. I've been doing really well with it
most of the time. I find that when I do take the time to prep and plan on Sundays we eat
healthier meals and I'm in a better mood since I don't have to run to the grocery store on
my way home from work. Being prepared gives me so much more time in the evenings
to do the things I enjoy like reading, blogging or watching a movie with the family, instead
of trying to figure out what we're having for dinner and then starting from scratch to make it.
I frequently make roasted vegetable grain bowls to take with me to work. Bowls are
perfect for lunch because they're convenient, easy to throw together and so healthy too!
I always prep a bowl of quinoa or rice on Sundays to have for the week.
The OXO Rice and Grains Washing Colander is perfect for rinsing quinoa, rice and
other small grains. The holes are small so the grains won't fall through and the non-slip
handles let you shake out excess water without losing your grip! Prepping tomatoes
for salads and bowls has never been easier since the OXO Grape and Tomato Cutter made
it's way into my life. I love this little tool so much! It quickly quarters grapes, tomatoes
and olives. It comes with a snap on cover for safe storage too.
As I mentioned earlier, sweet potatoes are always part of my meal prep. I could eat sweet
potatoes every day - I love them that much. Roasted sweet potato medallions are my go to
and the OXO Adjustable Hand-held Mandoline Slicer helps me slice them up in no time at all!
It has 7 different thickness options to make perfect, even slices every time. Such a time saver!
They are so crisp and sweet tasting!
Do you meal prep over the weekend? If so I would love to hear about it and any tips you
may have! Please share!
Maple Roasted Vegetable Grain Bowls
1 C quinoa (I used multi-colored)
2 C water or vegetable broth
2 sweet potatoes, sliced or diced
1 C baby carrots
1 C grape tomatoes, cut in halves or quarters
1 small package of green beans
2 T extra virgin olive oil
2 T pure maple syrup
salt and pepper
Rinse quinoa with cool water in the OXO Grains and Rice Washing Colander.
In a medium saucepan on stove top bring water or vegetable broth to a boil.
Add rinsed quinoa. Lower heat, cover and simmer for about 15 minutes.
Remove from heat and let sit covered for another 5 minutes. Remove lid
and fluff quinoa gently with a fork.
To roast vegetables:
Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
In a large bowl toss vegetables with olive oil and maple syrup. Lay them in a
single layer on baking sheet. Sprinkle with salt and pepper. Roast vegetables
for 18 - 20 minutes or until tender.
Spoon cooked quinoa to serving bowls. Add vegetables, fresh herbs and any
other toppings you desire. I like to serve mine with cilantro and salsa.