Roasted Sweet Potato and Chickpea Meal-Prep Bowls

These Roasted Sweet Potato and Chickpea Meal-Prep Bowls are perfect for a hearty and delicious vegan meal prep recipe.

I have to admit I haven’t had any time to meal prep lately, and I’ve been really missing having a filling, healthy lunch 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 sheet-pan meals with added quinoa and a tahini dressing, making them a great choice for your next meal-prep session!

I am a creature of habit and could eat a meal consisting of roasted vegetables, quinoa, chickpeas, and tahini dressing daily. You get your fill of veggies, protein, carbs, and tahini, which, in my opinion, is the most important part. 🙂

Roasted Veggie Meal-Prep Bowl Recipe Ingredients

• Quinoa – 3/4 cups dry quinoa
• Veggies – I included sweet potatoes and Brussels sprouts, but you can use any vegetables you like to roast.
• Beans – I used one can of can chickpeas, rinsed and drained.
• Oil – 1 Tablespoon oil of your choice.
• Salt and black pepper
• Dressing – I made the dressing with tahini, lemon, salt, and warm water. 

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 easily be doubled or sized down if you need to make more or less. It’s also very adaptable, so you can add any vegetables you like, as long as they have the same roasting time.

Why Your Body Will Love These Bowls

• Protein – Quinoa is an excellent protein source vital for muscle health and satiety. It contains all nine essential amino acids, making it a complete protein.
• Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
• Antioxidants – Sweet peppers are antioxidant-rich. They contain beta-carotene, and vitamins C and E, helping defend against diseases like heart disease and cancer.

How To Make These Roasted Veggie Meal-Prep Bowls

Roasted Sweet Potato and Chickpea Meal Prep Tips

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 that I can’t help but post more of them! I know some people cringe at 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 if it’s something I really like.

• You can add any other vegetables you like if they are cut to similar sizes and have the same roasting time.
• 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 and get nice and roasted instead of steamed.
• You can easily make this recipe for dinner instead of lunch.
• Feel free to sub out any grain you like instead of the quinoa.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Vegetarian Meal-Prep Dishes?

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Roasted Sweet Potato and Chickpea Meal Prep Bowls

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• Author: She Likes Food
• Total Time: 1 hour 10 minutes
• Yield: 4 1x
• Diet: Vegan

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Description

These Roasted Sweet Potato and Chickpea Meal Prep Bowls are perfect for a hearty and delicious vegan meal prep recipe!

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Cook quinoa according to package directions.  Let cool and then fluff with a fork.  Divide quinoa equally into meal prep containers.
2. 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.
3. 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.

• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Lunch, Meal Prep, Vegan, Vegetarian
• Method: Oven
• Cuisine: American

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