Easiest Ever Veggie Rice Bowl Meal Prep

I was sick this past Sunday and didn’t get the chance to do my weekly work-week meal prep. I like to prep my lunches for four days every week. That way, I spend less money and am guaranteed one healthy meal for the day. I usually don’t make a fifth meal so it doesn’t have to sit in the fridge for so long. That way, I have one “treat myself” day, usually to sushi. I got my groceries delivered and then lounged around the rest of the day.

Monday was a sick day, so I had the time to meal prep, but I still wanted something super easy to make. Making it very nutritious to help me feel better was important.

What better way to do so than including all my fave vegetables? The only thing in this meat-free meal prep that I actually cooked (baked) were the sweet potatoes. Everything else is canned or frozen. Feel free to use fresh, but I wasn’t (and usually am not) feeling it this time.

Keep scrolling for how I put together a super easy, nutritious, vegetarian meal prep!


  • 2 bags of Birdseye Steamfresh frozen brown rice
  • 1 bag of frozen broccoli florets
  • 1 large sweet potato
  • 2 cans of black beans
  • 1 can of corn
  • 1 can of carrots
  • Pink Himalayan salt and garlic powder; other spices to taste

First I preheated the oven to 400°F. Then I sliced the sweet potato up into about 1/2 inch chunks with the skin on. You can peel if you don’t like the skin, but I like the added nutrients and texture. Once on the baking sheet, I covered with olive oil, pink Himalayan salt and garlic powder and mixed with my hands.

While the potatoes were cooking, I heated the brown rice bags up about a minute and a half each,  enough that they weren’t completely frozen. Then I divided the rice into 4 glass containers and seasoned.

Finally, I added all the vegetables in neatly on top! You can always swap out anything you don’t like. Anything frozen (broccoli) you can keep frozen since it’s going to be microwaved before eating. I put a little more pink salt and garlic pepper over top of everything and added salsa on the side in to-go condiment cups. I might bring an avocado to work some days to garnish as well. This week, for snacks I’ll be having a mix of grapes, yogurt, Jell-O with fruit, and granola bars.

Is this combo too wild for your taste? Do you like all these vegetables like I do?

Please let me know if you try out this vegetable rice bowl meal prep!

Disclaimer: This post contains affiliate links for the products I used for your convenience. If you shop from these links, I may earn a small commission at no additional cost to you. 

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