Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice. Put together 4 lunches when you have time and you will have packable lunches (or ready-to-eat dinners) for several days--just grab a container on your way out the door in the morning.
{"@type":"Recipe","name":"Meal-Prep Roasted Vegetable Bowls with Pesto","author":"eatingwell.com","url":"https://www.eatingwell.com/recipe/263548/meal-prep-roasted-vegetable-bowls-with-pesto/","description":"Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice. Put together 4 lunches when you have time and you will have packable lunches (or ready-to-eat dinners) for several days--just grab a container on your way out the door in the morning.","recipeIngredient":["3 Tbsp Extra Virgin Olive Oil, divided","1/2 tsp Garlic Powder","1/4 tsp Salt","1/4 tsp Black Pepper","4 cups Broccoli Florets","2 Red Bell Peppers, medium, quartered","1 cup Red Onions, sliced","3 cups Brown Rice, cooked","1 can Chickpeas, rinsed","4 Tbsp Pesto Sauce"],"recipeInstructions":["Preheat oven to 450 degrees F.","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."]}