Enjoy FOUR different kinds of vegan meal prep bowls for an entire month! There's an Italian bowl, a Mexican quinoa bowl, a tofu broccoli bowl, and a buffalo sweet potato bowl, and they're all dairy free, gluten free and SO flavorful!
Cook quinoa over the stove as you normally would. Meanwhile, drain and rinse the black beans, then pour them into a small saucepan and cook over medium heat for a few minutes.
Add sliced peppers to a bowl, then drizzle 1 teaspoon olive oil overtop, along with the garlic powder and smoked paprika and stir to combine. Pour peppers into a skillet and cook for a few minutes until they're soft. While the peppers are cooking, slice the tomatoes.
To assemble: divide cooked quinoa into 4 meal prep containers (linked below), then top it with the black beans, tomatoes, cooked peppers, and avocado. Optional: top everything with cilantro.
for the sweet potato bowls:
Preheat oven to 400°. Slice sweet potatoes into wedges, then place then on a lined baking sheet. Roast the sweet potatoes for 8 minutes, then flip them over and roast for 8 more minutes or until they're soft.
While potatoes are roasting, cook the peas. Once the potatoes are done, add them to the bowl, along with the cooked peas. Last, pour the chickpeas into a strainer and rinse them well, then add them to the meal prep bowl. Drizzle everything with your favorite dressing or condiment (I used buffalo sauce) and enjoy!
*Nutrition is an estimation and should be calculated depending on which bowl you make