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Fresh Sunday Meal Prep Quinoa Power Bowls with Easy Lemon Tahini Dressing

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A vibrant and nourishing quinoa power bowl featuring roasted vegetables and a tangy lemon tahini dressing, perfect for quick meal prep and healthy eating.

Ingredients

Scale
  • 1 cup quinoa (uncooked)
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, diced
  • 1 small zucchini, chopped
  • 1 cup cherry tomatoes, halved (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1/3 cup tahini
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 clove garlic, minced
  • 2 tablespoons warm water
  • 1 teaspoon maple syrup or honey (optional)
  • Salt to taste
  • Fresh parsley or cilantro, chopped
  • 1/4 cup toasted pumpkin seeds or chopped walnuts
  • Optional: crumbled feta or goat cheese

Instructions

  1. Rinse 1 cup quinoa thoroughly under cold water to remove bitterness.
  2. Combine quinoa with 2 cups water or vegetable broth and a pinch of salt in a medium saucepan.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
  4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before using.
  5. Preheat oven to 425°F (220°C).
  6. On a baking sheet, toss cubed sweet potato, diced red bell pepper, chopped zucchini, and halved cherry tomatoes with olive oil, smoked paprika, salt, and black pepper.
  7. Spread evenly and roast for 25-30 minutes, tossing halfway through, until veggies are tender and edges are caramelized.
  8. In a small bowl, whisk together tahini, lemon juice, minced garlic, warm water, maple syrup or honey (if using), and salt to taste.
  9. Adjust thickness by adding more water if needed; dressing should be creamy but pourable.
  10. Divide cooked quinoa evenly among 4 bowls or meal prep containers.
  11. Top each with roasted vegetables and drizzle lemon tahini dressing generously over the top.
  12. Garnish with chopped parsley or cilantro, toasted pumpkin seeds or walnuts, and optional crumbled feta cheese.
  13. Store covered in the fridge for up to 4 days.

Notes

Rinse quinoa thoroughly to remove bitterness. Use vegetable broth instead of water for more flavor. Do not overcrowd roasting pan to ensure caramelization. Add lemon juice slowly to tahini dressing to avoid lumps. Dressing may thicken in fridge; stir in warm water before serving. Roasting veggies at high heat gives crispy edges. Store dressing separately for longer veggie crispness if desired.

Nutrition

Keywords: quinoa power bowls, lemon tahini dressing, meal prep, roasted vegetables, healthy bowls, vegan, gluten-free

Find it online: https://lirafood.com/fresh-sunday-meal-prep-quinoa-power-bowls-with-easy-lemon-tahini-dressing/