Meal Prep Week-Long Power Bowl (Printer View)

Vibrant make-ahead bowls with quinoa, roasted vegetables, beans, nuts, and creamy tahini dressing for the whole week.

# Components:

→ Grains

01 - 2.5 cups cooked quinoa (about 1 cup dry)

→ Roasted Vegetables

02 - 2 cups sweet potato, peeled and diced
03 - 2 cups broccoli florets
04 - 1 red bell pepper, chopped
05 - 2 tablespoons olive oil
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon black pepper

→ Fresh Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup baby spinach or kale, chopped
11 - 0.25 cup red onion, thinly sliced

→ Beans

12 - 1.5 cups cooked black beans or 1 can, rinsed and drained
13 - 1.5 cups cooked chickpeas or 1 can, rinsed and drained

→ Nuts and Seeds

14 - 0.25 cup roasted almonds, chopped
15 - 2 tablespoons pumpkin seeds
16 - 2 tablespoons sunflower seeds

→ Dressing

17 - 0.25 cup tahini
18 - 2 tablespoons lemon juice
19 - 2 tablespoons water
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 0.25 teaspoon cumin
23 - Salt and pepper to taste

# Method:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss sweet potato, broccoli, and bell pepper with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized. Set aside to cool completely.
04 - Cook quinoa according to package instructions if not pre-cooked. Allow to cool to room temperature.
05 - In a small bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, cumin, salt, and pepper until smooth and creamy. Adjust consistency with additional water if needed.
06 - In meal prep containers or serving bowls, layer each serving with 0.5 cup cooked quinoa, a portion of roasted vegetables, a mix of fresh tomatoes, cucumber, greens and red onion, 0.33 cup black beans and 0.33 cup chickpeas. Top with chopped almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle each bowl with tahini dressing just before serving, or pack dressing separately for optimal texture preservation.

# Expert Advice:

01 -
  • You get to eat something colorful and nourishing every single day without thinking about it.
  • The textures stay interesting because youre mixing creamy, crunchy, soft, and fresh all in one bowl.
  • It saves you from the 3pm vending machine spiral when lunch actually fills you up.
  • You can customize each serving differently so you never get bored halfway through the week.
02 -
  • Do not overcrowd the baking sheet or your vegetables will steam and turn soggy instead of getting those crispy caramelized edges.
  • Always let the quinoa and roasted vegetables cool completely before assembling or the heat will wilt the greens and make everything sad.
  • Store the dressing separately because tahini can make the vegetables soggy if it sits too long.
03 -
  • Roast your vegetables on the highest oven rack so the tops get crispy and caramelized while the insides stay tender.
  • Taste the dressing before you store it because tahini brands vary in saltiness, and you might need to adjust the lemon or maple syrup.
  • Invest in good glass meal prep containers with tight lids because they keep everything fresher and do not stain like plastic.
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