These nourishing vegan meal prep bowls are perfect for taking on the go. They’re packed with fibre and protein to keep you feeling full and satiated. Feel free to substitute the veggies for what you have on hand!
Instructions
1
Preheat the oven to 425ºF.
2
Place the cauliflower, squash and chickpeas on a baking sheet(s) being sure to spread things out evenly. Pour the olive oil over everything and season with salt and pepper.
3
Transfer to the oven and bake for 25 to 30 minutes, flipping the veggies and turning the baking sheets halfway through, until everything is roasted and golden brown.
4
Meanwhile, cook the quinoa according to package directions.
5
In a large measuring cup, or bowl, combine the tahini, water, maple syrup, lemon juice and nutritional yeast. Whisk well until everything is smooth and combined. Add a splash more water if needed to thin. Season with salt and pepper.
6
Divide the quinoa, veggies and chickpeas evenly and serve with the tahini sauce drizzled on top (or on the side).
7
Substitutions: Veggies: use brussels sprouts, other types of squash or cooked lentils. No quinoa: use another grain/wheat such as rice, farro, millet or couscous. More flavour: garnish with fresh chopped parsley.
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