Meal Prep Week-Long Power Bowl (Printable)

Nutritious make-ahead bowls with quinoa, vegetables, beans, and creamy dressing.

# What You'll Need:

→ Grains

01 - 2.5 cups cooked quinoa (approximately 1 cup dry)

→ 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

→ Beans

12 - 1.5 cups cooked black beans or 1 15-ounce can, rinsed and drained
13 - 1.5 cups cooked chickpeas or 1 15-ounce can, rinsed and drained

→ Nuts and Seeds

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

→ Tahini 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°F. Line a baking sheet with parchment paper.
02 - In a large 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, until vegetables are tender and lightly caramelized. Transfer to a plate to cool completely.
04 - Meanwhile, cook quinoa according to package directions if not pre-cooked. Allow to cool to room temperature.
05 - In a small bowl, whisk tahini, lemon juice, water, maple syrup, minced garlic, cumin, salt, and pepper until smooth and creamy. Adjust consistency with additional water if needed.
06 - In meal prep containers, layer each serving with 0.5 cup quinoa, roasted vegetables, fresh tomato, cucumber, greens and red onion mixture, 0.33 cup black beans, 0.33 cup chickpeas, and a sprinkle of almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle each bowl with tahini dressing just before serving, or pack dressing separately in a sealed container to maintain texture and prevent sogginess.

# Expert Advice:

01 -
  • Vibrant and nutritious make-ahead meal for powering through the week.
  • Features fluffy quinoa and a variety of roasted and fresh vegetables.
  • Includes hearty protein from black beans and chickpeas.
  • Includes a creamy, zesty homemade tahini dressing.
  • Vegetarian, Vegan, and Gluten-Free.
02 -
  • Store the dressing separately to maintain the best texture for the vegetables.
  • These bowls keep refrigerated for up to 5 days.
  • If using honey instead of maple syrup, note that the dish will no longer be vegan.
  • Always check labels for cross-contamination if requiring the meal to be strictly gluten-free.
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