What I'm Eating This Week - Meal Prep Taco Bowls with Roasted Veg and Chicken

This week's lunch is a great, veggie heavy meal prep bowl with a Mexican twist.

First the veggies.  These are ones that I picked up recently at the farmer's market.

There's a pepper, a zucchini, a yellow squash, two banana peppers and some carrots - including two purple ones.







Have you ever had purple carrots before?  They taste like regular carrots, they just look really cool.  Here's one cut in half.






I chopped all of the veg and then tossed with a tablespoon of olive oil and some taco seasoning.  I get my taco seasoning at Whole Foods.  And then I roasted them at 350 for 30 minutes.

The bowls come together with some cauliflower rice, the veg, some leftover chicken and some peach mango salsa.

Really easy, really quick, really yummy :)

What I'm Eating - Grilled Veggie Wrap

On the weekends I usually cook something that I can bring to lunch for the week - or at least 4 days worth.  This week I've bringing in the components to make a veggie wrap.

Sabra Honey Mustard

For me, honey and mustard is one of the most perfect savory combinations.  So when I saw a commercial recently for Sabra Spreads and saw that they had a honey mustard version, I knew that I had to try it.







Last weekend I grilled (okay my husband grilled) up some zucchini planks, some green pepper wedges and a couple of portabella mushrooms.  Once they were grilled and cooled, I divided them into four containers.  I also had some leftover sauteed onions that I added.  That, along with the hummas spread and some great wraps became a grilled veggie wrap.

I've really been loving these low carb wraps lately.  They're only 90 calories and really tasty and not super stiff.

I waited to assemble until I was at work and ready to eat - it's a texture thing - and they turned out really well.