When it’s time to eat, you can eat the entire bowl cold or heat up whatever parts you like. Mix the sauce ahead of time and… you guessed it! Store in the refrigerator in an airtight container.If you like it to be more rigid, you can wait to prep your kale until right before eating. Kale is such a hearty green that you can prep this ahead of time as well.For the sweet potatoes and chickpeas, you can either just chop the sweet potatoes ahead of time so they’re ready to bake or bake the entire mixture and then store in an airtight container in the refrigerator.Make the quinoa ahead of time and store in the refrigerator in an airtight container.This recipe is honestly a perfect meal prep recipe!

Drizzle each bowl with sauce, top with pumpkin seeds and enjoy! How to Meal Prep These Veggie Bowls Sauce will thicken up over time to add more water to thin out if needed. STEP 5: Combine sauce ingredients in a medium bowl and stir until well-combined. Once the sweet potatoes and chickpeas are done, divide evenly among bowls. STEP 4: Divide the kale amongst the bowls and top with quinoa. Massage kale for 3-5 minutes or until fully wilted. STEP 3: Add kale to a large bowl and top with olive oil and apple cider vinegar. Bake at 400✯ for 30-40 minutes or until chickpeas are crispy. STEP 2: Place drained and rinsed chickpeas along with the chopped sweet potatoes on a large baking sheet and drizzle with olive oil. Cook according to package directions and then set aside. The one thing I don’t recommend changing is the sauce… the sauce is the star of the show and brings the whole meal together! How to Make Veggie Macro Bowls

Like different vegetables? Use them! Any leafy green will work as the base as will any roasted veggie!.

Don’t have quinoa on hand? Swap for your favorite grain.

One of the best things about this veggie bowl is that it can be completely customized to your liking! It’s fully plant-based but you can also sub in whatever you have even if you aren’t.

Seasonings and spices – chili powder, cumin and sea salt.

Apple cider vinegar – for massaging kale.

Tahini – the best of the best veggie bowl sauce.Kale – feel free to substitute with spinach.Chickpeas – My choice for vegetarian protein.Sweet potatoes – you could sub a different veggie if you prefer (cauliflower is really good too!).Quinoa – you could also substitute a different grain but I love the earthy, crunchiness of quinoa.If you’re planning to clean up your diet, prioritize healthy eating or just want to try a meatless meal (that isn’t a boring old salad!), start with this dish! It’s damn good and made from real food that will actually fill you up! Macro Veggie Bowls Ingredients These macro veggie bowls were actually one of the first vegetarian hits in our house! It’s quickly become a staple on our weeknight dinners rotation. I was a carnivore, then an herbivore and now find myself somewhere in the middle. If you’ve followed the blog for years, then you know I’ve been on quite the food journey. Save Recipe The Best Easy Vegetarian Meal!

Plant based macro meals