Roasted Vegetable Quinoa Meal Prep Bowls

Roasted Vegetable Quinoa Meal Prep Bowls- super simple to make, these meal prep bowls are packed full of healthy vegetables and topped with a lemon tahini sauce. Whether you make them for lunch or dinner, they are sure to leave you feeling energized and satisfied! (vegan + gluten-free)

Roasted Vegetable Quinoa Meal Prep Bowls- super simple to make, these meal prep bowls are packed full of healthy vegetables and topped with a lemon tahini sauce. Whether you make them for lunch or dinner, they are sure to leave you feeling energized and satisfied! (vegan + gluten-free)

Meal prep. We all know we should do it but we don’t. Or at least I don’t.

I’ve always been an awesome meal planner but outside of cooking a recipe that makes enough servings for left overs, I don’t do much in the meal prep department. I always see everyone else posting pictures of their neatly organized food and I’m like, I should probably do that. Yet it never happens.

It’s unlikely that most of us will ever be that person that has a whole week of meals ready to go. But that doesn’t mean we can’t prep at least one recipe to have on hand. It’s about progress, not perfection, right?

Roasted Vegetable Quinoa Meal Prep Bowls- super simple to make, these meal prep bowls are packed full of healthy vegetables and topped with a lemon tahini sauce. Whether you make them for lunch or dinner, they are sure to leave you feeling energized and satisfied! (vegan + gluten-free)Regardless of what it means for your meal prep skills, you should make these roasted vegetable quinoa bowls a million times over just because they’re so delicious and packed full of nutrition.

Making them is as simple as chopping up some cauliflower, brussels sprouts, and sweet potato, tossing them with seasonings, and roasting them in the oven. For the seasonings, I used turmeric on the cauliflower and a combo of chili powder and cumin on the sweet potatoes. However, you are free to change these out with whatever spices or herbs you personally enjoy.

Roasted Vegetable Quinoa Meal Prep Bowls- super simple to make, these meal prep bowls are packed full of healthy vegetables and topped with a lemon tahini sauce. Whether you make them for lunch or dinner, they are sure to leave you feeling energized and satisfied! (vegan + gluten-free)

While the vegetables are roasting, you cook the quinoa on the stovetop with water or vegetable broth, if you want even more flavor. Then that gets layered in your tupperware (preferably glass, these are my favorite) with the vegetables, topped with avocado and drizzled a scrumptious lemon tahini sauce.

I’m telling you, this combination tastes incredible and will make you feel like a million bucks. I hope you guys love these as much as we do!

Roasted Vegetable Quinoa Meal Prep Bowls- super simple to make, these meal prep bowls are packed full of healthy vegetables and topped with a lemon tahini sauce. Whether you make them for lunch or dinner, they are sure to leave you feeling energized and satisfied! (vegan + gluten-free)

Roasted Vegetable Quinoa Meal Prep Bowls

Yield: 4 bowls

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients:

  • 1 medium-size head cauliflower, chopped into florets
  • 2-3 tablespoons high heat oil (I like this avocado oil)
  • 1 teaspoon turmeric
  • 2 medium-size sweet potatoes, diced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1-pound brussels sprouts, halved
  • 1 cup dry quinoa, rinsed
  • 2 avocados for serving
  • 1/2 cup tahini
  • juice of 1-2 lemons*
  • 2 teaspoons pure maple syrup
  • salt & pepper, to taste

Directions:

Preheat the oven to 400°F then line two baking sheets with parchment paper.

In a large bowl, combine the cauliflower with 1 tablespoon high heat oil and sprinkle with turmeric. Use your hands to toss until evenly coated then transfer to the lined baking sheet.

In the same bowl, combine the sweet potato with 1 tablespoon oil, chili powder and cumin. Toss until evenly coated then arrange on the baking sheet.

In the same bowl, add the brussels sprouts and toss until coated with oil. Add more oil, if needed. Transfer to the baking sheet. Arrange all of the vegetables so that there is as much space as possible between. Roast in the oven for about 25 minutes, until tender.

Meanwhile cook the quinoa on the stovetop. In a saucepan, combine the quinoa with 2 cups water (or vegetable broth, if desired) and bring to a boil. Reduce to a simmer and cook for 10 minutes. Turn off heat, cover and allow quinoa to steam for another 10 minutes. Fluff with a fork and set aside.

In a measuring cup or small bowl, combine the tahini with juice of 1-2 lemons (I like a stronger lemon flavor so I use 2) and 2 teaspoons pure maple syrup. Add a few tablespoons of water at a time to thin, as desired. Add salt to taste.

Once vegetables are done roasting, arrange them in the bowls with cooked quinoa and sprinkle with salt & pepper. Seal and refrigerate until ready to serve. Store avocado and tahini separately. Microwave for about 1-minute, serve with avocado and tahini sauce, and enjoy!

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback