Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Sweet Potato and Chickpea Meal Prep Bowls


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

Description

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


Ingredients

Scale
  • 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

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

Keywords: Roasted Sweet Potato and Chickpea Meal Prep Bowls