How to get more color into your everyday food? I love preparing these ingredients beforehand and then adding them together when I am running out of time to make lunch or dinner. Lately, we have been rushing to a bunch of after-school activities. I just do not have time to stop and cook right before dinner. Sunday or Monday I spend prepping meals for the week and it is hard to think of anything easier than these power meals to add a rainbow of colors, phytonutrients, fiber, and vitamins to our diets!
Just follow the instructions, pick a dressing of your choice (homemade is the best!), and start enjoying more free time around dinner!
For the roasted veggies:
- 2-3 small sweet potatoes, peeled and chopped (4 cups)
- 2-3 cups brussels sprouts, trimmed and halved
- 1 medium red onion, peeled and chopped
- 2 large red bell peppers, chopped
- 1 medium cauliflower, chopped into small florets (4 heaping cups)
- 3 tablespoons extra-virgin olive oil, divided
- Salt, spices to taste, pepper
For the quinoa:
- 1 cup uncooked quinoa
For the fresh veggies:
- 1 long cucumber, chopped
- 1 medium bunch of green onions, chopped
- 1-2 cups grape tomatoes
- Ripe avocados
- Chopped lettuce/greens (Romaine, Iceberg, kale, etc)
- Salad dressing of your choice
- Seaweed sprinkles (kelp or dulce)
- Nuts and seeds (I use hemp hearts and roasted pepitas)
- Hummus or pesto
- Get all your ingredients together.
- Preheat the oven to 380-400°F.
- Get the veggies that are for roasting into a bowl, sprinkle with avocado oil, and toss them. Add salt and pepper. Divide the chopped veggies onto the baking sheets.
- Roast the veggies for 35 or so minutes until tender.
- Soak quinoa for 4-8 hours beforehand or you can use it unsoaked if needed. Soaking helps to get rid of anti-nutrients. Add 1 cup of unsoaked quinoa with 2 cups of water. If you soaked quinoa – use less water (approximately 1 cup of quinoa to 1.5 cup of water). Bring to a simmer over medium-high heat, then immediately reduce the heat to low-medium, cover with a lid, and cook for 10 – 15 minutes (if not soaked) and 8-10 minutes if soaked. Check to see is the water is absorbed and the quinoa is not mushy.
- When the roasted veggies are ready – cool them and put them and quinoa into containers.
- The veggies are good for 4-5 days.
- Toppings and mix-ins. Add a couple of generous handfuls of chopped lettuce/greens to the bottom of a large shallow bowl. Drizzle with a bit of dressing and toss the lettuce/greens until coated. Top with spoonfuls of your warmed-up quinoa and roasted veggies. Add the toppings of your choice and change the dressing to make the power bowls taste more interesting every day!