Meal Prep Buddha Bowls
Ingredients
- 2 large Sweet potatoes Cubed for roasting.
- 1 cup dry Quinoa Rinse before cooking.
- 2 cans (15 oz each) Chickpeas (canned) Drained and rinsed.
- 4 cups Spinach Fresh or wilted.
- 1/4 cup Tahini For dressing.
- 3 tbsp Lemon juice Fresh or bottled.
- 2 tbsp Olive oil For roasting.
- 1 tsp Garlic powder For seasoning.
- to taste Salt
- to taste Black pepper
Steps
- Preheat oven to 425°F (220°C).
- Toss cubed sweet potatoes and drained chickpeas with olive oil, garlic powder, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
- Meanwhile, cook quinoa according to package directions.
- Make tahini dressing by whisking together tahini, lemon juice, 2-3 tbsp water, and a pinch of salt.
- Divide quinoa, roasted sweet potatoes, chickpeas, and fresh spinach into 4 meal prep containers.
- Drizzle with tahini dressing or store dressing separately.
- Store in refrigerator for up to 5 days.
Nutrition Info (per serving)
| Calories | 485 kcal |
| Protein | 18 g |
| Carbohydrates | 68 g |
| Fat | 16 g |
| Fiber | g |
| Sugar | g |