Vibrant bowls with quinoa, roasted and fresh vegetables, beans, nuts, seeds, and creamy tahini dressing. Perfect for preparing ahead.
# What You’ll Need:
→ Grains
01 - 2.5 cups cooked quinoa, or approximately 1 cup uncooked quinoa
→ Roasted Vegetables
02 - 2 cups sweet potato, peeled and diced into 0.5-inch cubes
03 - 2 cups broccoli florets
04 - 1 red bell pepper, chopped
05 - 2 tablespoons extra virgin 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 standard can, rinsed and drained
13 - 1.5 cups cooked chickpeas, or 1 standard can, rinsed and drained
→ Nuts and Seeds
14 - 0.25 cup roasted almonds, chopped
15 - 2 tablespoons raw pumpkin seeds
16 - 2 tablespoons raw sunflower seeds
→ Dressing
17 - 0.25 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 2 tablespoons filtered water
20 - 1 tablespoon pure maple syrup or raw honey
21 - 1 clove fresh garlic, minced
22 - 0.25 teaspoon ground cumin
23 - Sea salt and freshly cracked black pepper to taste
# Directions:
01 - Preheat oven to 425°F and line a standard baking sheet with parchment paper.
02 - In a large 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 vegetables are evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Place baking sheet in preheated oven and roast for 25 to 30 minutes, stirring vegetables halfway through cooking time. Vegetables should be tender with lightly caramelized edges. Transfer to a cooling rack or clean surface.
04 - While vegetables roast, prepare quinoa according to package directions if not pre-cooked. Once cooked, spread on a plate or baking sheet to cool completely, approximately 10 minutes.
05 - In a small mixing bowl, combine tahini, fresh lemon juice, filtered water, maple syrup, minced garlic, and ground cumin. Whisk vigorously until mixture achieves a smooth, creamy consistency. Season with salt and pepper to taste. If dressing is too thick, gradually add additional water one teaspoon at a time until desired consistency is reached.
06 - Divide cooled ingredients among 5 meal prep containers or serving bowls in the following order: 0.5 cup cooked quinoa as base, followed by roasted vegetables, fresh vegetable mixture of tomatoes, cucumber, leafy greens and red onion, then 0.33 cup black beans and 0.33 cup chickpeas. Top each bowl with chopped almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle tahini dressing over each bowl immediately before serving for optimal texture, or pack dressing in separate small containers for drizzling at meal time. Refrigerate prepared bowls for up to 5 days.
