Quick, easy and incredibly nutritious chickpea meal prep bowls. A boatload of vegetables, and crispy prosciutto make this lunch the best!
Course lunch, meal prep
Cuisine International
Keyword chickpea meal prep bowls
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4bowls
Calories 572kcal
Ingredients
1cauliflower
2eggplants
2-3zucchinis
1red bell pepper
1red onion
1-3cloves garlic
1lbsbaby potatoes
8thin slices prosciutto
2cupcooked chickpeasI'm using canned but you can also use home-cooked.
1tspcurry powder
1/2tspgarlic powder
2Tbspolive oil
2ozfeta cheese
sea salt
pepper
fresh cilantro for garnish
Instructions
Preheat the oven to 450F.
Chop all vegetables into bite size pieces making sure to peel the eggplant to remove its bitterness. And finely chop the garlic.
Add everything to a large baking sheet and drizzle with a little olive oil and season with sea salt and pepper and then work oil and seasoning into the vegetables with your hands.
On a separate baking sheet, spread out well-drained chickpeas and drizzle with a little olive oil. Mix curry powder, garlic powder, and sea salt and pepper to taste and then work oil and seasoning into the chickpeas with your hands.
Place prosciutto on the same baking sheet as chickpeas as little loose balls (see video).
Place both, vegetables and chickpeas into the preheated oven and roast for 20 minutes.
Divide potatoes, vegetables, chickpeas, and prosciutto among 4 meal prep containers, and sprinkle with feta cheese. Add freshly chopped cilantro as garnish if desired and store in the fridge for up to 4 days.