Nutritious make-ahead bowls with quinoa, roasted vegetables, beans, and creamy tahini dressing.
# 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 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 bowl, toss sweet potato, broccoli, and bell pepper with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized. Set aside to cool completely.
04 - Cook quinoa according to package instructions if not pre-cooked. Allow to cool to room temperature.
05 - In a small bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, cumin, salt, and pepper until smooth and creamy. Adjust consistency with additional water if needed.
06 - In meal prep containers, layer each serving with 0.5 cup quinoa, roasted vegetables, fresh tomatoes, cucumber, greens and red onion, 0.33 cup black beans and 0.33 cup chickpeas, then sprinkle with almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle each bowl with tahini dressing just before serving, or pack dressing separately to maintain optimal texture.
