Power bowls are the perfect make-ahead lunch. Cook the components once, store them separately, and assemble a fresh bowl in minutes every day of the week.
Quinoa Power Bowl with Roasted Sweet Potato and Tahini Dressing
A colorful, meal-prep friendly grain bowl with quinoa, roasted sweet potato, chickpeas, greens and a creamy lemon-tahini dressing.
Ingredients
Method
- Cook the quinoa according to package directions and let it cool slightly.
- Heat the oven to 425°F (220°C). Toss sweet potatoes and chickpeas with oil, paprika, salt and pepper. Roast 25 to 30 minutes, stirring halfway, until the potatoes are tender and caramelized.
- Whisk the tahini, lemon juice and garlic, then add warm water a spoonful at a time until pourable.
- Build each bowl with greens, quinoa, sweet potatoes and chickpeas. Top with avocado and pumpkin seeds and drizzle with dressing.
Notes
Meal Prep: Store quinoa, roasted vegetables and dressing in separate containers for up to 4 days. Add the avocado just before eating.
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