Roasted Veggie + Quinoa Meal Prep 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.
- Spread veggies onto your prepared sheet pan in a nice, single layer.
- 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 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.
- 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.
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