Description
A hearty and nutritious winter veggie meal prep bowl filled with roasted vegetables, quinoa, and a delicious tahini dressing.
Ingredients
2 cups quinoa
3 cups vegetable broth
1 large sweet potato, diced
2 cups Brussels sprouts, halved
1 red bell pepper, diced
1 cup carrots, sliced
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 clove garlic, minced
Instructions
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potato, Brussels sprouts, bell pepper, and carrots with olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
4. While the vegetables are roasting, rinse the quinoa under cold water.
5. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
6. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic to make the dressing.
7. Once the quinoa and vegetables are cooked, assemble the bowls with quinoa, roasted veggies, and drizzle with tahini dressing.
Notes
This meal prep bowl can be stored in the fridge for up to 5 days.
Feel free to substitute any vegetables based on your preference or seasonal availability.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg