- 8
Ingredients
- 16 ounces cooked quinoa
- 16 ounces cooked brown rice
- 4 cups/32 ounces roasted asparagus, chopped
- 4 cups/32 ounces roasted broccoli florets
- 4 cups/32 ounces roasted cauliflower florets
- 32 ounces prepared Grilled Taco Lime Chicken, cubed
- Optional (would replace any of the vegetables above)
- 4 cups haricot verts
- 4 cups roasted brussel sprouts
- 4 cups charred corn
Preparation
Step 1
1.To prepare your bowls, we used THESE tupperware containers for all 8 of our bowls. They are 3-cup To Go snack containers. Place 1/4 cup brown rice and 1/4 cup quinoa into each container. Top with a total of 1 1/2 cups of your cooked vegetables. Mix up the type of vegetables for each bowl so you have a variety each day. Add 4 ounces or 1/2 cup of your cubed chicken. We added salsa or hot sauce to season to our liking after we reheated the bowl in the microwave. A low fat dressing would work as well. Store these in the refrigerator and when you are ready microwave until heated through.
Note: To roast vegetables, place them onto a large baking sheet, drizzle lightly with olive oil, and season with kosher salt and pepper. Cook in oven at 375 degrees until fork tender. Time will vary depending on vegetable.