Meal Prep Roasted Veggies
Recipe type: Meal Prep, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
Roasted veggies are a meal prep staple; colorful, hearty, delicious in any season!
  • 1-2 c Cubed Butternut Squash or Sweet Potatoes
  • 5-6 Medium Rainbow Carrots, peeled and sliced lengthwise
  • 1 c Broccoli
  • 1 c Cauliflower
  • 1-2 tbps Avocado Oil
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Place cubed, sliced and prepped veggies {squash/sweet potatoes, carrots, broccoli, cauliflower, or other vegetables of choice} on a sheet pan and drizzle with avocado oil {or cooking oil of choice}. Feel free to add minced garlic and additional seasonings if you'd like, like salt and pepper. Sometimes I'll event toss all vegetables in a large ziplock bag with minced garlic and seasonings prior to placing them on the sheet pan.
  3. Roast vegetables at 350 degrees for 25-30 minutes. Until golden and slightly soft.
  4. Add roasted vegetables to bed of raw greens, or to the meal prep lunch of your choice.
  5. Eat immediately as a warm salad or bowl, or store in the fridge overnight as a meal prep bowl.
*Feel free to customize roasted vegetables based on your personal preference or what you have on hand in the fridge or freezer.
**For meal prep roasted veggies -- batch roast vegetables ahead of time {scaling recipe to cover as many meals as you would like}. Let vegetables cool and store in glass lock container in refrigerator until needed. Roasted vegetables should last 2-3 days in refrigerator. NOTE: using less avocado oil OR using spray avocado oil can help prevent your veggies from getting soggy.
Recipe by Nourish, Move, Love at