Meal Prep Bowl with Roasted Vegetables, Chickpeas and Tahini Dressing

A filling meal-prep bowl with quinoa, roasted vegetables, chickpeas and a creamy tahini dressing. It keeps well in the fridge for three to four days and tastes good both warm and cold.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 300 g Quinoa
• 600 ml Water
• 1 pc Zucchini
• 1 pc red bell pepper
• 1 pc red onion
• 400 g canned chickpeas, drained
• 2 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp ground cumin
• 150 g arugula
• 2 tbsp tahini
• 1 pc lemon, juice
• 1 pc garlic clove, pressed
• 4 tbsp water for the dressing
• salt
• pepper

Method

1. Rinse the quinoa thoroughly in a sieve, then place it in a pot with 600 ml water and a pinch of salt. Bring to a boil and simmer over low heat for about 15 minutes, until the water has been absorbed. Remove from the heat and let it steam, covered, for 5 minutes.
2. Preheat the oven to 200 °C top and bottom heat. Cut the zucchini and bell pepper into chunks and the red onion into wedges.
3. Toss the vegetables and drained chickpeas on a baking sheet with 2 tbsp olive oil, paprika powder, cumin, salt and pepper, and roast for 20 to 25 minutes, until the vegetables are soft and lightly browned.
4. For the dressing, stir together tahini, lemon juice, pressed garlic clove, 4 tbsp water and a pinch of salt until you have a creamy, pourable sauce.
5. Divide the quinoa among four bowls, top with arugula, then arrange the warm roasted vegetables and chickpeas on top and drizzle with the dressing.
6. For meal prep, store the components separately in containers in the fridge; keep the dressing apart and assemble the bowl fresh with arugula and dressing before eating. When reheating, warm the quinoa and vegetables briefly in the microwave.