Scholar Bowls (Viral Healthy Meal Prep Bowls)

Ingredients

• 2 medium (about 1.5 lbs total) Sweet potatoes (Peeled and cut into 1-inch cubes)
• 3 tablespoons Avocado oil (Divided; for roasting vegetables)
• 1 tablespoon Maple syrup (For sweet potatoes)
• 1 teaspoon Cinnamon (For sweet potatoes)
• 1 teaspoon Sumac (For sweet potatoes (optional, but recommended))
• 2 teaspoons Salt (Divided, to taste)
• 1 teaspoon Black pepper (Divided, to taste)
• 2 teaspoons Paprika (Divided, to taste)
• 1 pound Brussels sprouts (Trimmed and halved)
• 1 tablespoon Balsamic vinegar (For Brussels sprouts)
• 2 teaspoons Pepper plant seasoning (Divided, optional, for spicy kick)
• 2 cups Broccoli florets (Chopped into bite-size pieces)
• 2 medium Bell peppers (Any color, chopped)
• 2 cups Cauliflower florets (Chopped into bite-size pieces)
• 1 cup (dry) Quinoa (Rinsed)
• 1.5 cups Water (For cooking quinoa)
• 1 large (about 8 oz) Chicken breast (optional) (Cooked, for topping (optional))

Instructions

1. Prep and Season Sweet Potatoes

   Preheat oven to 400°F (204°C). Peel and cut sweet potatoes into 1-inch cubes. In a large bowl, toss with 1 tablespoon avocado oil, maple syrup, cinnamon, sumac, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.

   Time: PT8M

   Temperature: 400°F

2. Roast Sweet Potatoes

   Spread seasoned sweet potatoes on a parchment-lined baking sheet. Roast in the preheated oven for 30 minutes, flipping halfway through.

   Time: PT30M

   Temperature: 400°F

3. Prep Brussels Sprouts

   Trim ends and halve Brussels sprouts. Toss with 1/2 tablespoon avocado oil, balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/2 teaspoon pepper plant seasoning (if using).

   Time: PT5M

4. Prep Remaining Veggies

   Chop broccoli, bell peppers, and cauliflower into bite-size pieces. Toss together in a large bowl with 1.5 tablespoons avocado oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon paprika, and 1/2 teaspoon pepper plant seasoning (if using).

   Time: PT7M

5. Roast Brussels Sprouts and Mixed Veggies

   Spread Brussels sprouts and mixed veggies on another parchment-lined baking sheet. Roast in the oven with sweet potatoes for 25 minutes, stirring halfway through.

   Time: PT25M

   Temperature: 400°F

6. Cook Quinoa

   Rinse quinoa under cold water. Add quinoa and 1.5 cups water to a rice cooker (or saucepan). Cook according to rice cooker instructions or simmer on stove, covered, for 15 minutes until water is absorbed. Let sit 5 minutes, then fluff with a fork.

   Time: PT20M

7. Assemble Bowls

   Divide quinoa among 5 bowls or meal prep containers. Top each with a mix of roasted sweet potatoes, Brussels sprouts, broccoli, bell peppers, and cauliflower. Add sliced cooked chicken breast if desired.

   Time: PT5M

8. Cleanup

   Wash all used bowls, baking sheets, utensils, and cutting board. Wipe down counters and store leftovers.

   Time: PT10M

Nutrition Facts

Calories

370

Protein

10g (without chicken), 28g (with chicken)

Carbohydrates

60g

Fat

9g

Fiber

10g