Vibrant make-ahead bowls packed with quinoa, roasted vegetables, beans, and tahini dressing for effortless week-long meals.
# Components:
→ Grains
01 - 2.5 cups cooked quinoa
→ 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
13 - 1.5 cups cooked chickpeas
→ Nuts and Seeds
14 - 0.25 cup roasted almonds, chopped
15 - 2 tablespoons pumpkin seeds
16 - 2 tablespoons sunflower seeds
→ 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
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss sweet potato, broccoli, and bell pepper with olive oil, sea salt, and black pepper. Spread evenly across prepared baking sheet.
03 - Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized. Transfer to a cooling surface.
04 - Prepare quinoa according to package directions if using raw grain. Allow to cool completely.
05 - Whisk together tahini, lemon juice, water, maple syrup, minced garlic, and cumin in a small bowl until smooth and creamy. Season with salt and pepper. Adjust consistency with additional water if necessary.
06 - Layer each meal prep container with 0.5 cup cooked quinoa, roasted vegetables, fresh tomato-cucumber-greens mixture, combined black beans and chickpeas, then top with almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle tahini dressing over each bowl immediately before consumption or pack separately to maintain optimal texture and freshness.
