Lunch is always a hard meal for me because I am always out of the house. I end up grabbing lunch from somewhere close to school or just making a peanut butter sandwich. But, ever since my nutritionist introduced me to meal prepping it has been a huge lifesaver. I make a batch of quinoa, brown rice, veggies, and chicken and have an easy go-to lunch for the rest of the week. Meal prepping in batches like this also helps keep things interesting and you never get bored eating the same thing every day.
- Brown rice
- Sweet potato
- Brussel sprouts
- Chop Brussel sprouts, broccoli, and sweet potato (into cubes) and put on a large baking sheet. Add coconut oil, paprika, and cumin powder. Cover evenly over all of the vegetables and use your hands to mix it together evenly.
- Bake at 375F for around 45-60 min until sweet potato is soft.
- On a separate baking sheet lay the chickpeas (rinsed and dried.) Again, add coconut oil, cumin powder, and paprika. Sprinkle a couple of dashes of each spice all over the chickpeas and use your hands to mix. Bake for 20min at 375F.
Cook quinoa and brown rice (follow instructions on box)
Add all of the ingredients into a bowl and save the rest for later in the week!
Super tasty, healthy and easy 🙂