Nutritious make-ahead bowls with quinoa, roasted vegetables, beans, and creamy tahini dressing for easy weeklong meals.
# What You'll Need:
→ Grains
01 - 2.5 cups cooked quinoa (about 1 cup uncooked)
→ Roasted Vegetables
02 - 2 cups sweet potato, peeled and diced
03 - 2 cups broccoli florets
04 - 1 red bell pepper, chopped
05 - 2 tablespoons olive oil
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon black pepper
→ Fresh Vegetables
08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup baby spinach or kale, chopped
11 - 0.25 cup red onion, thinly sliced
→ Legumes
12 - 1.5 cups cooked black beans or 1 can (15 ounces), rinsed and drained
13 - 1.5 cups cooked chickpeas or 1 can (15 ounces), rinsed and drained
→ Nuts and Seeds
14 - 0.25 cup roasted almonds, chopped
15 - 2 tablespoons pumpkin seeds
16 - 2 tablespoons sunflower seeds
→ Tahini Dressing
17 - 0.25 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 2 tablespoons water
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 0.25 teaspoon ground cumin
23 - Salt and pepper to taste
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine diced sweet potato, broccoli florets, and chopped red bell pepper. Drizzle with olive oil and season with sea salt and black pepper. Toss until evenly coated and spread in single layer on prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until tender and lightly caramelized. Transfer to a plate and allow to cool completely.
04 - If using uncooked quinoa, prepare according to package directions. Allow cooked quinoa to cool to room temperature.
05 - In a small bowl, whisk together tahini, fresh lemon juice, water, maple syrup, minced garlic, ground cumin, salt, and black pepper until smooth and creamy. Add additional water as needed to achieve desired consistency.
06 - Divide quinoa equally among five meal prep containers, using approximately 0.5 cup per serving. Layer with cooled roasted vegetables, fresh cherry tomatoes, diced cucumber, chopped greens, and sliced red onion. Distribute black beans and chickpeas evenly, using approximately 0.33 cup of each per bowl. Top with chopped almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle tahini dressing over each bowl immediately before consuming, or transfer dressing to separate containers for optimal texture preservation. Refrigerate for up to 5 days.
