If you are looking for a vegetarian or vegan meal prep, I've got you covered! These Vegetable Bowls are not only nutritious, but delicious and easy to make. They start with a base of nutrient dense roasted vegetables and quinoa, and then are topped with sauteed chickpeas, microgreens and a delicious tahini-based dressing for the ultimate flavor combination. These bowls can be stored easily in the fridge for a quick grab and go lunch; either eat them cold, room temperature, or warm them up. Add your favorite vegetables or other additions to make these your own.
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Servings 6
Calories 350kcal
Author Steph
Equipment
sheet pan(s)
parchment paper
small frying pan
small saucepan
Ingredients
2zucchiniyields: 4 cups sliced
2yellow squashyields: 4 cups sliced
2red onionsmedium
2lbsbrussels sproutsyields: 7 cups
2bunchesbroccolini
1cupquinoauncooked
2cupsvegetable broth
14.5ozchickpeasone can
microgreensoptional
olive oil spray
Spice Blend
1tsppaprika
1tspgarlic powder
1tsponion powder
1tspcoriander
1tspkosher salt
Tahini Dressing
1/4cuptahini
2tbspmaple syrup
1tbsplemon juice
2tbspwater
1/2tspkosher salt
1 tbspchiveschopped
1tspfresh dill
Instructions
Preheat the oven to 400F.
Combine the spices for the spice mixture in a small bowl.
Trim the ends off of the zucchini and squash, and slice them.
Half the Brussels sprouts.
Slice the red onion.
Line a baking sheet with parchment paper. Add olive oil spray to the sheet pan.
Add the vegetables to the sheet pan (you might need two sheet pans).
Top the vegetables with more olive oil spray, and sprinkle 4 teaspoons of the spice blend all over the vegetables evenly.
Roast the vegetables for about 40 minutes or until they are tender and cooked.
In the meantime, drain and rinse the chickpeas.
Add the chickpeas to a small frying pan with olive oil spray and the remaining spice blend.
Saute the chickpeas for about 5-10 minutes or until they have slightly browned and have taken on the flavors of the spice blend.
Bring the 2 cups of vegetable broth to a boil and add the quinoa.
Cover the pot with a lid, and reduce the heat to medium low. Simmer for about 15 minutes or until the liquid is absorbed.
Combine the dressing ingredients.
To assemble: each bowl will have about 1/3-1/2 cup quinoa, and equal parts of the roasted vegetables and chickpeas. Top each bowl with microgreens (if desired) and 1 tbsp of the dressing.