Description

If healthy eating and staying organized are high on your goal list this new year, you need to make my new Chickpea Orzo Bowls with Roasted Veggies and Lemon Parsley Dressing. They’re packed with protein, fiber and so much flavor from the fresh herb dressing. Make these vegetarian bowls on a Sunday and you’ll have cozy and filling lunches all week long. The vegetables are customizable and quinoa can be substituted for the orzo to add even extra plant based protein.

Ingredients

Scale

3/4 cup dried orzo (about 2 cups once cooked)
3 cups cooked chickpeas, about 3/4 cup per bowl
1/2 cup crumbled feta cheese, about 2 tablespoons per bowl

Roasted Vegetables

7-8 cups diced vegetables (I used a combination of zucchini, summer squash, red bell pepper, orange bell pepper and red onion)
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper

Parsley Dressing

1/2 cup extra virgin olive oil, or oil of choice
1 cup lightly packed fresh parsley leaves
1/4 cup fresh lemon juice
2-3 cloves garlic
1 teaspoon pure maple syrup
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Pre-heat oven to 450 degrees F. Add the diced vegetables to a large sheet pan and then toss with olive oil, granulated garlic, salt and pepper. Once fully coated, arrange vegetables in a single layer on the pan and bake until fork tender and starting to brown, 30-35 minutes, flipping halfway through.
Cook the orzo while the veggies are roasting. Bring a medium sized pot of water to a boil, add in dried orzo, along with a pinch of salt and cook according to package directions. Drain orzo well and add back into the pot. I like to mix with a little bit of oil or butter to prevent it from sticking together. You can also add salt or a dash or tamari. Set aside until ready to assemble bowls.
Make the dressing: add all dressing ingredients to a blender and blend until smooth and bright green in color, about 1 minute. Give the dressing a taste and adjust any seasonings needed.
Lay out your meal prep bowls and to each bowl, add in 3/4 cup chickpeas, 1/4 of the tray of roasted veggies, 1/2 cup cooked orzo and 2 tablespoons of crumbled feta cheese. I prefer to store the dressing separately and add on just before eating. Each bowl gets about 2 tablespoons of dressing. Place the lids on the containers and store in the refrigerator for about 4-5 days. Re-heat in the microwave for 1-2 minutes, if desired, before eating. Drizzle on dressing, mix together and enjoy.

Notes

You are welcome to add as much or as little of each ingredient as you like. My measurements are just suggestions.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Lunch, Vegetarian
Method: Stovetop, Oven
Cuisine: American