Roasted Vegetable Quinoa Meal Prep Bowls

Instructions

1. 01

   Preheat the oven to 400°F then line two baking sheets with parchment paper.

2. 02

   In a large bowl, combine the cauliflower with 1 tablespoon high heat oil. Sprinkle with turmeric then use your hands to toss until evenly coated. Transfer to the lined baking sheet.

3. 03

   In the same bowl, combine the diced sweet potato with 1 tablespoon oil, chili powder and cumin. Toss until evenly until coated then arrange on the baking sheet.

4. 04

   In the same bowl (again), add the halved brussels sprouts and toss until coated with oil. Add more tablespoon of oil, if needed. Transfer to the baking sheet. Arrange all of the vegetables so that there is as much space as possible between. You may want to use two baking sheets. Roast in the oven for about 20-25 minutes, stirring halfway through, until tender. Remove from the oven and allow to cool completely.

5. 05

   Meanwhile cook the quinoa on the stovetop. In a saucepan, combine the rinsed 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.

6. 06

   In a measuring cup or small bowl, combine the tahini with 2 tablespoons lemon juice (Add more as preferred. I like a stronger lemon flavor so I use 4T) and 2 teaspoons pure maple syrup. Add a few tablespoons of water at a time to thin to a pourable consistency. Add salt to taste.

7. 07

   Once vegetables are cooled, arrange them in 4 separate bowls with cooked quinoa. Sprinkle with salt & pepper. Seal and refrigerate until ready to serve. Store avocado and tahini dressing separately.

8. 08

   When ready to eat, microwave for about 1-minute, serve with sliced avocado and tahini sauce, and enjoy!