Ingredients
Scale
- 1 cup (150 g) cooked quinoa
- 2 cups (300 g) mixed vegetables (broccoli, bell peppers, carrots)
- 1 can (15 oz or 425 g) chickpeas, rinsed and drained
- 1 avocado, sliced
- 4 tablespoons (60 mL) tahini dressing
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Spread the mixed vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake the vegetables for 15-20 minutes until tender.
- In meal prep containers, divide the cooked quinoa evenly.
- Top the quinoa with roasted vegetables, chickpeas, and avocado slices.
- Drizzle tahini dressing over each bowl before serving or storing.
Notes
- You can switch up the vegetables based on what you have on hand.
- These bowls can be stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: meal prep, healthy bowls, quinoa recipe