Roasted Vegetable Quinoa Meal Prep Bowls

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Roasted Vegetable Quinoa Meal Prep Bowls- packed with 18 grams of fiber, these bowls are topped with a crave-worthy lemon tahini sauce. Whether you prep them for lunch or dinner, they are sure to leave you feeling energized and satisfied! (vegan + gluten-free)

Roasted Vegetable Quinoa Meal Prep Bowls- packed full of fiber and antioxidants, these bowls get topped with crave-worthy lemon tahini sauce. Whether you prep them for lunch or dinner, they are sure to leave you feeling energized and satisfied! (vegan + gluten-free)

I’ve always been a great meal planner but, to be honest, I don’t do much in the meal prep department. I see everyone else posting pictures of their neatly organized food for the week and I’m like…I should probably do that. Yet it never happens.

Regardless of your meal prep skills, you’re definitely going to want to make these roasted vegetable quinoa bowls a million times over because they’re super tasty and packed full of nutrition!

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)

How to Make Roasted Vegetable Quinoa Meal Prep Bowls

  1. Roast your vegetables. My favorites include brussels sprouts, sweet potatoes and cauliflower. Just chop them up, toss them in oil and seasonings then roast in the oven for about 20 minutes.
  2. Cook your quinoa. Bring a pot of water to a boil. Reduce to a simmer, add the quinoa and cook for 10 minutes, or until most of the water has absorbed. Turn off heat, cover, and allow to steam for another 10 minutes.
  3. Prep the dressing. While the cooked vegetables and quinoa are cooling, prep the dressing by combining the ingredients in a small bowl. Whisk together until smooth.
  4. Assemble and Refrigerate. Once you’ve got everything prepped, combine the vegetables and quinoa in (ideally glass) containers. Store the dressing on the side. Seal and refrigerate until ready to reheat and 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)

How long do Roasted Vegetable Quinoa Meal Prep Bowls last?

This recipe makes about 4 servings and I’d say 4 days is about as long as you want to wait to eat these, although you could probably stretch it to 5 days.

What if I want more protein?

You could add some cubed tofu (soy or fava bean) to the oven to bake with the vegetables. You could also toss in lentils or edamame, or serve it with boiled eggs if you’re vegetarian.

More healthy lunch inspiration

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)

Print Recipe
5 from 1 vote

Roasted Vegetable Quinoa Meal Prep Bowls

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 bowls

Ingredients

For the Bowls

  • 1 medium-size head cauliflower, chopped into bite-size florets
  • 2 medium-size sweet potatoes, diced into 1-inch cubes
  • 1 pound brussels sprouts, sliced in halves
  • 2 tablespoons neutral flavored oil, such as olive or avocado oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder, be sure it is your preferred spice level
  • 1 teaspoon ground cumin
  • 1 cup quinoa, rinsed
  • 1 avocado, for serving

For the Lemon Tahini Dressing

  • ¼ cup tahini
  • 3-4 tablespoons lemon juice, from 1-2 lemons
  • 2 teaspoons pure maple syrup
  • salt , to taste
  • 1-2 tablespoons water, as needed, to thin

Instructions

  • 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. Sprinkle with turmeric then use your hands to toss until evenly coated. Transfer to the lined baking sheet.
  • In the same bowl, combine the diced sweet potato with 1 tablespoon oil, chili powder and cumin. Toss until evenly until coated then arrange on the baking sheet.
  • In the same bowl (again), add the halved brussels sprouts and toss until coated with oil. Add more tablespoon of oil, if needed. Transfer to the baking sheet. Arrange all of the vegetables so that there is as much space as possible between. You may want to use two baking sheets. Roast in the oven for about 20-25 minutes, stirring halfway through, until tender. Remove from the oven and allow to cool completely.
  • Meanwhile cook the quinoa on the stovetop. In a saucepan, combine the rinsed 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 2 tablespoons lemon juice (Add more as preferred. I like a stronger lemon flavor so I use 4T) and 2 teaspoons pure maple syrup. Add a few tablespoons of water at a time to thin to a pourable consistency. Add salt to taste.
  • Once vegetables are cooled, arrange them in 4 separate bowls with cooked quinoa. Sprinkle with salt & pepper. Seal and refrigerate until ready to serve. Store avocado and tahini dressing separately.
  • When ready to eat, microwave for about 1-minute, serve with sliced avocado and tahini sauce, and enjoy!

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose. 

Nutrition

Calories: 586kcal, Carbohydrates: 79g, Protein: 18g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 14g, Sodium: 155mg, Potassium: 1854mg, Fiber: 18g, Sugar: 13g, Vitamin A: 17131IU, Vitamin C: 179mg, Calcium: 172mg, Iron: 6mg
Course: dinner, lunch
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!
by Sarah on January 9, 2026  //  Dinner, Fall, Favorites, Lunch, Quinoa Recipes, Recipes, Recipes by Season, Winter
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