Meal Prep Week-Long Power Bowl (Print View)

Nutritious make-ahead bowls with quinoa, roasted vegetables, beans, and tahini dressing perfect for busy weeks.

# Ingredient List:

→ Grains

01 - 2.5 cups cooked quinoa

→ Roasted Vegetables

02 - 2 cups sweet potato, peeled and diced
03 - 2 cups broccoli florets
04 - 1 red bell pepper, chopped
05 - 2 tablespoons olive oil
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon black pepper

→ Fresh Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup baby spinach or kale, chopped
11 - 0.25 cup red onion, thinly sliced

→ Legumes

12 - 1.5 cups cooked black beans
13 - 1.5 cups cooked chickpeas

→ Nuts and Seeds

14 - 0.25 cup roasted almonds, chopped
15 - 2 tablespoons pumpkin seeds
16 - 2 tablespoons sunflower seeds

→ Dressing

17 - 0.25 cup tahini
18 - 2 tablespoons lemon juice
19 - 2 tablespoons water
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 0.25 teaspoon ground cumin
23 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss sweet potato, broccoli, and bell pepper with olive oil, sea salt, and black pepper. Distribute evenly across the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with light caramelization. Transfer to a cooling surface.
04 - Follow package instructions to cook quinoa if not previously prepared. Allow to cool completely before assembly.
05 - In a small bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, ground cumin, salt, and pepper until smooth and creamy. Adjust consistency with additional water as needed.
06 - In meal prep containers, layer 0.5 cup cooked quinoa, roasted vegetables, fresh tomatoes, cucumber, leafy greens, and red onion. Add 0.33 cup black beans and 0.33 cup chickpeas. Top with chopped almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle tahini dressing over each bowl immediately before consumption or pack dressing separately in containers to maintain optimal texture during storage.

# Expert Tips:

01 -
  • You make it once and eat like you meal-prepped like a pro for the rest of the week without any Monday panic.
  • Every single bowl tastes different depending on which bite you take thanks to the mix of textures and flavors working together.
  • It's actually cheaper than ordering lunch and somehow feels more nourishing than anything a delivery app could bring.
02 -
  • Store your dressing completely separately if you're making these for the week—I learned this the hard way when my Wednesday bowl was basically a soggy mess because I drizzled the dressing in on Sunday.
  • The fresh vegetables like tomatoes and cucumber are what keep these bowls interesting, so don't skip them or prep them too far in advance, maybe add them on the morning you're eating that bowl if you can.
03 -
  • Undercook your vegetables very slightly if you know you're eating them late in the week, because they continue to soften in the refrigerator and by day five you want tender, not mushy.
  • Keep the tahini dressing ingredients in your pantry at all times because once you discover how easy it is to make a proper creamy dressing without mayo or heavy cream, you'll be putting it on everything.
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