Take 30 minutes on Sunday to prepare and assemble these lunch bowls for the week. Grab and go on your way out the door and enjoy a satisfying lunch that doesn’t require reheating. You can change up any of the components – beans or grilled chicken instead of tofu, roasted cauliflower instead of broccoli, spinach or kale instead of arugula, etc. Get creative!
Roasted Veggie Lunch Bowl
Print recipe| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Total time | 30 minutes |
Ingredients
- 1 sweet potato (peeled or unpeeled, sliced into 1/4 inch slices)
- 2-3 cups broccoli (cut into florets)
- 4 cups baby arugula
- 2 cups grape tomatoes (halved)
- baked tofu (cubed)
- 2 tablespoons olive oil
- 1/2 cup hummus
- salt to taste
Directions
| Step 1 | |
| Preheat oven to 400˚F. Toss sweet potato and broccoli with olive oil and spread in an even layer on a baking sheet. Bake for about 20 minutes, flipping sweet potato and stirring broccoli halfway, until vegetables are tender and golden brown. Add salt to taste. | |
| Step 2 | |
| Assemble 1/4 of the arugula, tofu, tomatoes, sweet potato, and broccoli into a bowl or reusable container. Top each serving with 2 tablespoons hummus. Serve warm or portion into 4 containers, refrigerate, and bring one to lunch each day. | |
