Nourishing make-ahead bowls with quinoa, roasted vegetables, beans, and creamy tahini dressing perfect for busy weeks.
# What You'll Need:
→ 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
→ Beans
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
→ Tahini Dressing
17 - 0.25 cup tahini
18 - 2 tablespoons lemon juice
19 - 2 tablespoons water
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 0.25 teaspoon cumin
23 - Salt and pepper to taste
# Cooking Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine sweet potato, broccoli, and bell pepper with olive oil, sea salt, and black pepper. Toss until evenly coated.
03 - Spread seasoned vegetables evenly on prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until tender with light caramelization. Cool completely.
04 - Cook quinoa according to package instructions if not pre-cooked. Cool to room temperature.
05 - In a small bowl, whisk tahini, lemon juice, water, maple syrup, garlic, and cumin until smooth and creamy. Season with salt and pepper. Adjust consistency with additional water as needed.
06 - Layer meal prep containers with 0.5 cup cooked quinoa, roasted vegetables, fresh tomato and cucumber mixture, leafy greens, red onion, combined beans, and seed mixture for each serving.
07 - Drizzle each bowl with tahini dressing immediately before consumption or pack dressing separately to maintain optimal texture during storage.
