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)
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?
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.
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
Yield: 4 bowls
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 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
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!
Mmm, this looks great! I just bought a new jar of tahini so I’ll have to whip up that dressing :)
This looks so good! I love roasted veggie bowls. I’m like you, though, I can plan the meals, but I’m not spending my Sunday slaving away in the kitchen! Every 4-5 months I’ll get super motivated and do it once lol.
I’m getting better about planning and prepping but I just don’t package up the meals in containers…haha I totally need to start! These bowls are pretty to look at and look equally delicious. I’m loving the sound of that tahini sauce — I’m buying some containers and making these!!
You are NOT going to believe this! Yesterday I roasted big pan of vegetables and the day before I had cooked a huge pot of quinoa………for the 2 of us. As I was berating myself for always cooking for a family of 12 and not knowing what to do creatively with all of my leftovers, I opened my email. Perfect timing! I whipped up the delicious tahini lemon dressing and as the quinoa & roasted veg were reheating in the microwave, I got the avocado sliced. My husband and I just had it for lunch and it was scrumptious! I don’t think he even realized they were put together from leftovers. I did need to add several Tbl of water to make the dressing drizzable…………..if that’s not a word it should be!
Haha! Drizzable is totally a world. ;)
I’m so glad I was able to help you use up leftovers. Thank you so much for the feedback, Pam!
haha yeahhhh I’m really good about prepping for breakfast – I always make either buckwheat pancakes or something like that on the weekend to have during the week. But lunch? I depend solely on leftovers!! lol
These bowls look awesomeeee. You used all my favorite things!
I used to never be into meal prep but after having Eli it has been lifesaving! It’s so nice having a ready made healthy meal in the refrigerator at lunch time! These roasted veggie bowls look amazing and I will be adding them to my list of lunches to make!
Yes it is so convenient and makes healthy eating so much easier!
Made this last night. Loved it. Loved the variety and flavors of the vegetables. I used wild rice instead of quinoa. The tahini dressing was so good, but it was more of a lump than a drizzle. I added several tablespoons of water; then I added almond milk. It was still rather thick, but we just stirred it in and enjoyed the flavor.
Thanks for the review, Jeni! I agree that the tahini can be a little tricky to work with. If I have a fresh jar with lots of oil (natural oil from the seeds that sits on top) then I don’t need as much water. But once I get to the bottom, I have to add more water to thin the dressing. But of course, results will vary depending on the brand of tahini as well. I appreciate you sharing your tip for others!
Every time I use my tahini I stir with a knife, it gets back to the consistency you want pretty quickly! Can’t wait to try this recipe
Pingback: Top 10 Recipes of 2018 - Making Thyme for Health
Pingback: 100+ Vegan Meal Prep Ideas That Everyone Will Love - Gathering Dreams
Pingback: 100+ Vegan Meal Prep Concepts That Everybody Will Love – On Health Fitness
Pingback: 15 Easy and Cheap Vegetarian Meal Prep Recipes for Weight Loss
This is one of our favorite meals! I make it at least 2-3 times a month and we never tire of it. I’ve made it even simpler by not roasting (especially in the hot Texas summer) the potatoes and veggies and “roasting” them instead on top of the stove in a frying pan using water and no oil. I mix half of the quinoa with a mixture of wild/red/brown rice … adding sautéed onion, garlic, and mushrooms. The Tahini sauce makes the dish! You must mix plenty of lemon/lime juice and let the mixture sit a bit … because it takes time for the tahini to absorb the juice and thicken up. I so love your recipes! You give room for additions and exchanges for different tastes. I could never think them up as you do!
Pingback: 15 Healthy Vegan Lunch Meal Prep Recipes For The New Year
This looks so good! Can this freeze well?
Hmmm…I would be hesitant to do freeze it bc the veggies might get overly mushy.
Just made this, it’s so good! Two lemons gave me almost as much lemon juice as tahini and it was great! If anyone is wondering, “my fitness pal” says this is 734 cal, 21.9g protein for one serving. I was surprised how much protein it has. I will definitely be making this again!
How many bowls does this make?
4…it’s listed at the top of the recipe card above where it says ingredients. :)
Pingback: Healthy Meal Prep Ideas For Plant-Based Vegans - The Vegan Afterglow
One of my go-tos for meal prep – it’s delicious, veggie-packed, and very very easy!
I made this for my meal prep last week! So good, easy, and clean. I will definitely be making this again! Thanks for the recipe :)
This was absolutely delicious! How many calories per bowl?
Thank you for sharing this, I made this last week and loved it! And I normally hate Brussel sprouts!
I’m so glad to hear that! Thank you!
Pingback: Healthy Meal Prep Ideas for Weight loss - The Housewife in Training Files