Meal Prep Week-Long Power Bowl (Printable version)

Nutritious make-ahead bowls with quinoa, roasted vegetables, beans, and tahini dressing for easy meal prep

# Needed ingredients:

→ Grains

01 - 2.5 cups cooked quinoa

→ 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
13 - 1.5 cups cooked chickpeas

→ Nuts and Seeds

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

→ 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 cumin
23 - Salt and pepper to taste

# How to make it:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a bowl, toss sweet potato, broccoli, and bell pepper with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until tender and lightly caramelized. Transfer to a cooling surface.
04 - Cook quinoa according to package directions if not pre-cooked. Allow to cool to room temperature.
05 - In a small bowl, whisk together tahini, lemon juice, water, maple syrup, garlic, and cumin until smooth and creamy. Season with salt and pepper. Adjust consistency with additional water as needed.
06 - In meal prep containers, layer each serving with 0.5 cup cooked quinoa, roasted vegetables, fresh tomato and cucumber mixture, leafy greens, red onion, 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 immediately before consumption or pack dressing separately to maintain optimal texture during storage.

# Expert Suggestions:

01 -
  • You'll actually look forward to lunch because the flavors deepen as everything mingles in the fridge.
  • It's genuinely forgiving—swap whatever vegetables you have on hand without throwing off the whole thing.
  • One batch feeds you all week without that exhausting daily cooking ritual.
02 -
  • Room temperature vegetables will release moisture that makes everything soggy, so always let roasted vegetables cool completely before containers go into the fridge.
  • Store your dressing separately unless you're eating immediately—this single decision determines whether day five tastes fresh or depressed.
03 -
  • Don't skimp on seasoning your roasted vegetables—this is where ninety percent of the bowl's flavor comes from, so taste and adjust before containers go in the fridge.
  • If your tahini dressing splits or gets too thick, whisk in water one teaspoon at a time rather than dumping it all in and creating a mess.
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