Moroccan-Spiced Prep Bowls
Ingredients
- 2 cups dry Whole wheat couscous
- 1.5 cups dry Red lentils
- 4 cups Butternut squash Cubed.
- 2 cups Cauliflower Florets.
- 1 can (15 oz) Chickpeas Drained.
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1/2 tsp Ground cinnamon
- 1/4 cup Tahini
- 2 tbsp Lemon juice
- 1/2 cup Raisins Optional.
Steps
- Preheat oven to 425°F (220°C).
- Toss butternut squash, cauliflower, and chickpeas with cumin, coriander, turmeric, cinnamon, salt, and olive oil.
- Roast for 30 minutes until caramelized.
- Cook red lentils in boiling water for 12-15 minutes until tender.
- Prepare couscous according to package directions.
- Make tahini sauce by whisking tahini, lemon juice, and 2-3 tbsp water.
- Divide couscous, lentils, roasted vegetables, and raisins into 5 meal prep containers.
- Drizzle with tahini sauce or store separately.
- Refrigerate for up to 5 days.
Nutrition Info (per serving)
| Calories | 475 kcal |
| Protein | 19 g |
| Carbohydrates | 82 g |
| Fat | 10 g |
| Fiber | g |
| Sugar | g |