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Roasted Vegetable Quinoa Bowl
This flavorful roasted vegetable quinoa bowl is ideal for meal prepping! Keep it vegetarian orswap out the chickpeas with shredded chicken or cooked salmon.
Prep
20 min
Cook
30 min
Total
50 min
Serves
4
Instructions
- 01
Preheat the oven to 425 degrees F. Place one oven rack at the bottom and one in the center of the oven. Lightly coat 2 large baking sheets with cooking spray.
- 02
Place the sweet potatoes, carrots, broccoli and onion in a glass bowl. Toss with olive oil, rosemary, thyme, salt and pepper.
- 03
Spread the vegetables evenly on the two baking sheets. Roast the vegetables until the sweet potatoes are tender when pierced with a fork, about 30 minutes, rotating the baking sheets between the two oven racks halfway through cooking. Cool the vegetables to room temperature.
- 04
In a bowl, toss the cooked quinoa with lemon juice, parsley and salt.
- 05
Divide the quinoa (2/3 cup per serving), roasted vegetables and chickpeas between 4 meal prep containers. Place 2 tablespoons of the tahini dressing in each salad dressing container and tuck them into the larger containers. Close the containers and store them in the fridge until ready to eat, up to 3 to 4 days.
Nutrition
per serving · 1 bowl
- Calories
- 460
- Protein
- 12g
- Carbs
- 67g
- Fat
- 18g
- Fiber
- 10g
- Sugar
- 14g
- Sat. fat
- 2g
- Sodium
- 843mg
Variations & swaps
Substitutions
- Protein choices: While chickpeas add a protein punch, you can substitute them with sliced poached chicken, grilled salmon, tofu, or your favorite legumes.
- Vegetable variations: Experiment with other vegetables like zucchini, bell peppers, mushrooms or cauliflower to tailor the bowl to your liking. You can't beat roasted mushrooms and roasted cauliflower!
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