Meal Prep Roasted Vegetable Bowls with Pesto
Your co-workers will be jealous when you pull out this healthy lunch of roasted veggies and brown rice. Put together 4 of these 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.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups broccoli florets
- 2 medium red bell peppers, quartered
- 1 cup sliced red onion
- 3 cups cooked brown rice
- 1 (15 ounce) can chickpeas, rinsed
- 4 tablespoons prepared pesto