Vibrant Quinoa & Roasted Veggie Meal Prep Bowl

• 1 cup quinoa (uncooked)
• 2 cups water or vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 small zucchini, sliced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach or baby kale
• For lemon-tahini dressing:
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon warm water
• 1 garlic clove, minced
• Salt to taste

Instructions

1. Preheat the oven to 425°F (220°C). On a baking sheet, toss sweet potato, red bell pepper, and zucchini with 1 tablespoon olive oil, smoked paprika, cumin, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
2. Meanwhile, rinse quinoa thoroughly under cold water. In a medium pot, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. Prepare the lemon-tahini dressing by whisking tahini, lemon juice, warm water, minced garlic, and a pinch of salt in a small bowl until smooth. Add more water if needed for desired consistency.
4. In a large mixing bowl, combine the roasted vegetables, cooked quinoa, chickpeas, and fresh spinach or baby kale. Toss gently to mix and slightly wilt the greens.
5. Divide the mixture evenly into 4 meal prep containers. Drizzle lemon-tahini dressing over each bowl or pack dressing separately to keep the bowls fresh until serving.
6. Store the bowls in the refrigerator up to 4 days. Reheat gently in the microwave or enjoy chilled.

Chef tips

• To save time, roast the vegetables on a sheet pan while the quinoa cooks simultaneously.
• Use canned chickpeas for convenience, or roast them with the veggies for extra crunch.
• Substitute spinach with kale or arugula based on preference; add greens after roasting for best texture.
• For a vegan option, tahini dressing works perfectly as is; for added creaminess, you can stir in a teaspoon of maple syrup or agave.