Description
Vegan chickpea and quinoa meal prep bowls packed with roasted veggies and tahini lemon sauce. Easy, budget friendly, and perfect for the week.
Ingredients
- For the Quinoa: 1 cup uncooked quinoa rinsed, 2 cups water, 1/4 teaspoon kosher salt
- For the Roasted Vegetables: 1 medium sweet potato peeled and cut into 1/2 inch cubes, 1 red bell pepper chopped, 1 zucchini sliced into half moons, 2 tablespoons olive oil divided, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- For the Chickpeas: 1 15 ounce can chickpeas drained rinsed and patted dry, 1/2 teaspoon cumin, 1/4 teaspoon paprika, 1 tablespoon olive oil
- For the Tahini Lemon Sauce: 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 tablespoons warm water, 1/4 teaspoon kosher salt
Instructions
- In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Toss sweet potato, red bell pepper, and zucchini with 1 1/2 tablespoons olive oil, paprika, garlic powder, 1/2 teaspoon salt, and black pepper. Spread in a single layer on the baking sheet.
- In a small bowl, toss chickpeas with remaining 1/2 tablespoon olive oil, cumin, and paprika. Add to the baking sheet in an even layer.
- Roast for 22 to 25 minutes until vegetables are tender and lightly caramelized and chickpeas are slightly crisp on the outside.
- In a small bowl, whisk together tahini, lemon juice, olive oil, warm water, and 1/4 teaspoon salt until smooth and pourable.
- Divide quinoa evenly among four meal prep containers. Top with roasted vegetables and chickpeas.
- Drizzle each bowl with tahini lemon sauce just before serving or store the sauce separately and add when ready to eat.
Notes
- Store in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: American