Meal-Prep Roasted Vegetable Bowls with Pesto
Preheat oven to 450 degrees F.Advertisement
Whisk 2 tablespoons oil, garlic powder, salt and pepper together in a large bowl. Add broccoli, peppers and onion; toss to coat. Transfer to a large rimmed baking sheet and roast, stirring once, until the vegetables are tender, about 20 minutes. Chop the peppers when cool enough to handle.
Stir the remaining 1 tablespoon oil into rice. Place about 3/4 cup of the rice in each of four 2-cup microwave-safe, lidded containers. Divide chickpeas and the roasted vegetables among the bowls. Top each with 1 tablespoon pesto.
To reheat: Microwave each container on High until heated through, 1 to 2 minutes.
To make ahead: Prepare through Step 3 and refrigerate for up to 4 days.
3 1/2 starch, 3 fat, 2 vegetable, 1/2 lean protein