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8 Healthy Meal Prep Bowls

8 Healthy Meal Prep Bowls
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8 Healthy Meal Prep Bowls are your key to a successful week of nutritious eating without the hassle. These customizable bowls are packed with lean proteins, vibrant vegetables, and wholesome grains, making them perfect for both lunch and dinner. With two delightful recipes featuring roasted chicken and Moroccan-inspired salads, you can enjoy diverse flavors while sticking to a healthy routine. In just one hour, you can prepare eight satisfying meals that are ideal for busy days or sharing with friends. Say goodbye to last-minute takeout and hello to delicious home-cooked convenience!

Ingredients

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  • 1.5 Tbsp olive oil
  • 2 Tbsp dijon mustard
  • 0.5 Tbsp maple syrup
  • 1 cup sliced onion
  • 1.5 lbs sweet potato
  • 1.5 lbs Brussels sprouts
  • 18 oz chicken breast
  • 1 Tbsp poultry seasoning
  • 8 pecans
  • 2 Tbsp dried cranberries
  • 2 cups cooked chickpeas
  • 0.5 Tbsp avocado oil
  • 2 tsp Ras el Hanout (Moroccan spice mix)
  • 4 eggs
  • 1 head Romaine lettuce
  • 2 carrots
  • 4 stalks celery
  • 2 Tbsp lemon juice
  • 1 Tbsp orange juice
  • 2 Tbsp olive oil
  • 1 clove garlic, crushed
  • 1/2 tsp cinnamon
  • 1/2 tsp sweet paprika
  • 1/4 tsp cumin
  • 1/2 tsp honey
  • 4 mint leaves
  • 1 bunch cilantro
  • 8 Tbsp crumbled feta cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, add 1.5 Tbsp olive oil, 2 Tbsp dijon mustard, and 0.5 Tbsp maple syrup. Whisk until combined.
  3. Peel and slice the onion, cube the sweet potatoes, wash and halve the Brussels sprouts. Add them all to the bowl with the sauce.
  4. Mix everything together using your hands until all vegetables are coated in the sauce.
  5. Spread the mixture onto a large baking sheet in one even layer; use two sheets if necessary to avoid steaming.
  6. Roast in the oven for about 25 minutes or until tender and slightly caramelized.
  7. Place two large chicken breasts on another baking sheet.
  8. Season both sides with poultry seasoning.
  9. Add this sheet to the oven alongside your vegetables for approximately 20 minutes or until they reach an internal temperature of 165°F (74°C).
  10. Once done, remove both sheets from the oven and let cool for about 10 minutes.
  11. Toss pecans and dried cranberries into the roasted veggies.
  12. Slice or cube chicken breasts before dividing everything into four meal prep containers.
  13. Preheat your oven again to 400°F (200°C).
  14. Dry chickpeas by wrapping them in a clean kitchen towel and rubbing gently; remove any loose skins.
  15. Transfer chickpeas to a baking sheet, coat with 0.5 Tbsp avocado oil and Ras el Hanout spice mix; roast for about 25 minutes until crispy.
  16. Hard-boil four eggs by boiling water in a small pot; add eggs once boiling and cook for exactly 8 minutes before removing them.
  17. Prepare salad jars in this order: Start with dressing (about 1.5 Tbsp) at the bottom, add quartered hard-boiled egg, include julienned carrots, top with sliced celery, add crispy chickpeas, sprinkle crumbled feta cheese, and finish with cilantro and romaine lettuce.

Nutrition

Find it online: https://happycookingtime.com/8-healthy-meal-prep-bowls/