These Roasted Sweet Potato and Chickpea Meal Prep Bowls are perfect for a hearty and delicious vegan meal prep recipe!
I have to admit that I haven’t had any time to meal prep lately and I’ve been really missing having a filling, healthy lunch just waiting for me in the refrigerator. These Roasted Sweet Potato and Chickpea Meal Prep Bowls are one of my favorite easy ways to meal prep lunch.
These bowls are basically a sheet pan meal with some added quinoa and a tahini dressing making them a great choice for your next meal prep session!
I am a total creature of habit and could eat a meal consisting of roasted vegetables, quinoa, chickpeas and tahini dressing pretty much every single day. You get your fill of veggies, protein, carbs and tahini, which in my opinion is the most important part haha 🙂
I used this recipe for my lunches for the week but it’s also great for dinner. This Roasted Sweet Potato and Chickpea Meal Prep Bowl recipe can also easily be doubled or sized down if you need to make more or less of it. It’s also very adaptable so you can add in any vegetables you like, as long as they have the same roasting time.
I’ve found that my dinner recipes are a little more popular than my meal prep recipes, but meal prep has been a lifesaver so many times for me that I can’t help but post more of them! I know some people cringe at the thought of having to eat the same thing for lunch every day of the week, but as I said before, I’m a creature of habit and don’t mind at all if it’s something I really like.
Recipe tips for Roasted Sweet Potato and Chickpea Meal Prep Bowls:
- You can add in any other vegetables you like as long as they are cut to similar size and have the same roasting time as the others.
- I like to use a huge sheet pan when making a big batch of roasted vegetables. This way they aren’t crowded on top of each other so they get nice and roasted instead of steamed.
- You can easily make this recipe for dinner instead of lunches.
- Feel free to sub out any grain you like instead of the quinoa.
Roasted Sweet Potato and Chickpea Meal Prep Bowls
Prep Time: 20 mins- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Category: Lunch, Meal Prep, Vegan, Vegetarian
- Method: Oven
- Cuisine: American
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These Roasted Sweet Potato and Chickpea Meal Prep Bowls are perfect for a hearty and delicious vegan meal prep recipe!
Ingredients
- 3/4 cups dry quinoa
- 3 cups diced sweet potatoes
- 3 cups brussels sprouts, sliced in half, or in quarters if they’re really big (about 1.5 lbs)
- 1 (15 oz) can chickpeas, rinsed and drained (or 1 1/2 cups)
- 1 tablespoon oil of your choice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Lemon Tahini Dressing:
- 1/2 cup tahini
- Juice of 1 large lemon
- 1/4 teaspoon salt
- 3–6 tablespoons warm water, depending on how thick you want the dressing
Instructions
- Cook quinoa according to package directions. Let cool and then fluff with a fork. Divide quinoa equally into meal prep containers.
- Pre-heat oven to 400 degrees F. On a large sheet pan toss together sweet potatoes, Brussels sprouts, chickpeas, olive oil and salt and pepper. Roast veggies until work tender, 40-50 mins. Remove from oven and divide equally into meal prep containers.
- Add all dressing ingredients to a jar and whisk until combined. Portion out dressing into 4 equal portions or just drizzle desired amount of dressing onto each bowl before enjoying.
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This might sound like a silly question, but do you serve these cold like a salad or do you warm them up?
I’ve done both but I prefer warm 🙂
Amazing meal idea!
My only question is, how long do you leave it out before putting in fridge, and how long do you reheat it for if you want it warm?
x
I wouldn’t leave it out for more than 30 minutes probably before putting it in the fridge. I would reheat in the microwave for 1-2 minutes or in a skillet for about 5 minutes 🙂
Can you freeze them? I’ve found roasted veg doesn’t stand up well to reheating after it has been frozen.
I haven’t frozen them myself so I can’t say for sure. You could try freezing one and see how it goes though!
Do you have a nutritional breakdown for your recipes? I love all the recipes you’ve shared. I just need to know the calories and such. Thank you.
What can I use instead of Brussels sprouts ?
You could use broccoli, cauliflower, mushrooms, green beans, really any veggie you like!