Roasted Sweet Potato and Chickpea Meal Prep Bowls

  • Author: She Likes Food
  • 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


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


  • 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
  • 36 tablespoons warm water, depending on how thick you want the dressing


  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.