Name: Roasted sweet potato meal-prep bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced into 1-inch cubes; 4 tsp olive oil, divided; 1 tsp garlic powder; 1 tsp smoked paprika; ¼ tsp black pepper; 1 cup uncooked quinoa; 2 cups water; 1 (15) oz can chickpeas, drained and rinsed; ¼ cup tahini; 2 Tbsp lemon juice; 2 Tbsp water; 1 tsp honey; ¼ tsp salt; 4 cups baby spinach; 1 cup shredded carrots; ¼ cup toasted unsalted pepitas

Preparation

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Toss the sweet potatoes with 2 tsp olive oil, garlic powder, smoked paprika and pepper. Spread in an even layer on the baking sheet.
Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly browned.
Meanwhile, rinse the quinoa. Combine quinoa and water in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Pat the chickpeas dry and toss with the remaining 2 tsp olive oil. Add them to the baking sheet during the last 15 minutes of roasting.
In a small bowl, whisk together the tahini, lemon juice, water, honey and ¼ tsp salt until smooth.
Divide the spinach among four meal-prep containers. Top with quinoa, roasted sweet potatoes, chickpeas and carrots.
Store the dressing separately and drizzle it over the bowls before serving. Pack pepitas separately and sprinkle on just before serving.

Roasted sweet potato meal prep bowls

Ingredients

Preparation

Nutrition

Was this article helpful?

You might also like

Sign up to unlock your health, your way at no cost to you.