#MEAL PLAN TEMPLATE SHEETS FREE#

Roast the broccolini for 10 to 12 minute or until tender. Roast the parsnips/Brussels sprouts/cauliflower 20 to 25 minutes or until golden brown around the edges. Drizzle the vegetables with olive oil and pinches of salt and pepper, toss to coat, then spread evenly onto the sheets. Place the broccolini on the second baking sheet. Place the parsnips, Brussels sprouts, and cauliflower on one large baking sheet. Combine the pepitas, garlic, kale, cilantro lemon juice, sea salt, pepper, olive oil, water, and maple syrup or honey in a blender and blend until smooth. This will yield about 3 cups I used a heaping ½ cup per bowl. Remove from the heat and let it sit, covered, for 10 more minutes. Bring it to a boil, cover, reduce the heat, and simmer for 15 minutes. Add the rinsed quinoa and water to a medium pot. Preheat the oven to 425☏ and line 2 baking sheets with parchment paper.If you love this grain bowl recipe, try making one of these tasty bowls next: Let me know what variations you try! In the meantime, you can record your own meal plans here in our pretty (and pretty useful) new meal planning journal. Something extra: I like to add nuts and seeds for crunch, but feta cheese and fresh herbs are yummy add-ons too.A pickle: Pickled onions and jalapeños are two of my favorites.Experiment with grilled corn, sweet potato, bell pepper, cabbage, cherry tomatoes, and more. Fresh vegetables: Any roasted or raw veggie is at home in a grain bowl! Mix and match veggies according to the flavor profile you’re going for.A yummy sauce: Peanut sauce, chipotle sauce, cilantro lime dressing, basil pesto, or tahini sauce would all be delicious.If you’re not vegan, try topping your bowl with a poached or fried egg! Protein: Think baked tofu, tempeh, black beans, or lentils.A grain: Use quinoa, or try farro, white or brown rice, cauliflower rice, or even wheat berries or millet!.To make your own bowl, think in terms of the categories I listed above: I love making this grain bowl recipe as part of my 5-day meal plan, but it’s also a great template for making a DIY grain bowl at home. Then, mix and match them into the other recipes in the meal plan throughout the week! Load these components into this grain bowl recipe tonight. Something extra: Top it all with pepitas for crunch!.A pickle: Sauerkraut adds a tangy, briny twist to this healthy quinoa bowl.Fresh vegetables: I top this bowl with roasted cauliflower, broccoli, Brussels sprouts, and parsnips for a surprising sweet twist.A yummy sauce: A super-bright, vibrant kale pepita pesto.

#MEAL PLAN TEMPLATE SHEETS FREE#

Feel free to roast them for extra crunch! Plant-based protein: I use chickpeas, one of my go-tos.A grain: I use quinoa! It’s naturally gluten-free, and it packs a punch of plant-based protein.

Here are the component categories I started with: I used them first in this grain bowl recipe and then mixed and matched them into other meals throughout the week. Find the recap for the whole week here!Ī grain bowl was a natural choice for the start of our meal plan week, because all good grain bowl recipes rely on components. Starting with one meal – this yummy, easy Roasted Veggie Grain Bowl – I’m going to transform the same components into a new dinner every night for 5 nights so that each new meal builds off of the previous one. I like this approach, but this week I’m doing something a little bit different. When I write about meal prep or making quick, easy dinners throughout the week, I often suggest cooking components on Sundays in big batches. If you haven’t pre-ordered one, click here to get one now!

This grain bowl recipe is Day 1 of a meal planning week here on Love and Lemons! Why? Well first and foremost, it’s because our meal planning journal, The Love & Lemons Meal Record and Market List, is out today! If you missed my post last week, click here to read all about it.

Meal plan template sheets