Colorful Roasted Vegetables For Meal Prep
Roasting vegetables is one of the easiest ways to pack your meal preps with nutrients, protein and vitamins. Plus, it saves a ton of time in the kitchen and makes clean up a breeze! The recipe below is very simple, but if you're feeling confident I encourage you to spice it up.
Servings: 4 meals
Ingredients
- 1 medium sweet potato cut into wedges
- 1 medium onion your choice, cut into wedges
- 1 head broccoli cut into small pieces
- 1 large yellow squash cut into wedges
- 4 tbsp (45 ml) oil such as olive oil, avocado oil, coconut oil
- salt and pepper to taste
- 1 clove garlic minced
Instructions
- Preheat the oven to 425 F (220 C). After washing and cutting your vegetables, line two baking trays with foil (optional).
- Next, toss the veggies in a bowl with 1 tablespoon of oil each and salt and pepper to taste. I suggest doing 1 veggie group at a time to keep them separate. After you're done with one group of veggies, dump the bowl out on the prepared tray, then add the next group of veggies in the same bowl so you don't have to do a ton of dishes. Reminder: This works as long as the seasonings are the same.
- On one tray, place the sweet potato and onion together (they cook longer) and the other place the broccoli and squash. Make sure there's some space between the chopped pieces if possible.
- Add the minced garlic to the broccoli before placing the trays in the oven.
- Bake the broccoli and squash for about 20 minutes and the sweet potato and onions for about 30 minutes. You'll know they're done when you see them getting crispy and a bit fork tender.
- Remove from the oven, let them cool and store in meal prep containers in the fridge, or set them side and use them in your meal preps for the rest of the week (if you're batch prepping all at once.)
Notes
Some notes:
While baking, you can flip the vegetables over about halfway through if you want, but I never do this (I'm lazy?).
You can use these vegetables as a "buffet" meal prep, meaning just putting meals together as the week goes on. Or, you can divide them evenly into 4-5 containers for meals.
To make these complete meals, add protein (tofu, quinoa, chicken, fish, shrimp, beef, legumes, etc) and a complex carb or grain (rice, whole wheat pasta, legumes).
You can easily sub these vegetables for other ones depending on your tastes! Refer to the rest of the post above to learn more about your options for roasting vegetables.
Got questions? Drop 'em in the comments below.
