It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Quinoa, yams, and sweet potatoes are COMPLEX carbohydrates, that our bodies use VERY well for sustainable energy.

Simple carbohydrates just do not fuel our bodies the same way complex carbs do.

Complex carbs also contain more nutrients than simple carbs.

They’re higher in fiber and digest more slowly.

This also makes them more filling, which means they’re excellent for weight loss, and weight control.

Complex carbohydrates are THE key to long-term health.

They make it much easier to maintain a healthy weight and can even help guard against type 2 diabetes.

Makes 4 servings/bowls

Ingredients:

• 1 lb. fresh Brussels sprouts, cleaned and halved
• 1 lb. sweet potatoes, peeled and cut into bite-sized pieces
• 2 large bell peppers, chopped
• 2 Tbsps avocado oil
• sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
• 1 cup quinoa
• 1.5 cups vegetable broth
• 1 Tbsp fresh chopped parsley leaves

Homemade Tahini:

• 3 cloves fresh garlic, minced
• 1/4 cup fresh squeezed lemon juice
• 1/2 cup tahini or sesame paste
• 1/2 tsp fine sea salt, or to taste
• 1/2 tsp ground cumin
• 1/8 tsp white pepper
• 2-4 Tbsp water, or more as needed

Instructions:

Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper. Add your prepared vegetables into a large bowl and toss them with sea salt, pepper, and the avocado oil until nicely coated.Transfer sheet pan to your preheated oven and roast vegetables for 25-30 minutes (flipping everything once during), until just tender and golden brown with a few beautiful charred edges.Meanwhile, rinse, then cook your quinoa in vegetable broth according to package directions. Once your veggies are roasted, stir them into the cooked quinoa and gently combine.Allow everything to cool, then divide equally between 4 meal prep glass containers as shown. In a small glass container or jar combine all of your tahini sauce ingredients, and whisk or shake until very well emulsified. Slowly add in water only as needed to thin the sauce to your liking.

Drizzle the sauce as desired over your quinoa veggie bowls, and enjoy! Sprinkle with chopped fresh parsley. Bowls last up to 5 days sealed and refrigerated.

❤Rachel

Roasted Veggie + Quinoa Meal Prep Bowls

October 26, 2019

by Rachel Maser - CleanFoodCrush

Category Dinner Food Prep

Ingredients

• 1 lb. fresh Brussels sprouts, cleaned, and halved
• 1 lb. sweet potatoes, peeled and cut into bite sized pieces
• 2 large bell peppers, chopped
• 2 Tbsps avocado oil
• sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each
• 1 cup quinoa
• 1.5 cups vegetable broth
• 1 Tbsp fresh chopped parsley leaves

Homemade Tahini:

• 3 cloves fresh garlic, minced
• 1/4 cup fresh squeezed lemon juice
• 1/2 cup tahini or sesame paste
• 1/2 tsp fine sea salt, or to taste
• 1/2 tsp ground cumin
• 1/8 tsp white pepper
• 2-4 Tbsp water, or more as needed

Instructions

1. Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
2. Add your prepared vegetables into a large bowl and toss them with sea salt, pepper and the avocado oil until nicely coated.
3. Spread veggies onto your prepared sheet pan in a nice, single layer.
4. Transfer sheet pan to your preheated oven and roast vegetables for 25-30 minutes (flipping everything once during), until just tender and golden brown with a few beautiful charred edges.
5. Meanwhile, rinse, then cook your quinoa in vegetable broth according to package directions.
6. Once your veggies are roasted, stir them into the cooked quinoa and gently combine.
7. Allow everything to cool, then divide equally between 4 meal prep glass containers as shown.
8. In a small glass containers or jar combine all of your tahini sauce ingredients, and whisk or shake until very well emulsified. Slowly add in water only as needed to thin the sauce to your liking.
9. Drizzle the sauce as desired over your quinoa veggie bowls, and enjoy!
10. Sprinkle with chopped fresh parsley.
11. Bowls last up to 5 days sealed and refrigerated.

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