Ingredients

The following ingredients have 4 Servings
  • 3/4 cups dry quinoa
  • 3 cups diced sweet potatoes
  • 3 cups brussels sprouts, sliced in half, or in quarters if they’re really big (about 1.5 lbs)
  • 1 (15 oz) can chickpeas, rinsed and drained (or 1 1/2 cups)
  • 1 tablespoon oil of your choice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup tahini
  • Juice of 1 large lemon
  • 1/4 teaspoon salt
  • 3-6 tablespoons warm water, depending on how thick you want the dressing

Instruction

  • Cook quinoa according to package directions.  Let cool and then fluff with a fork.  Divide quinoa equally into meal prep containers.
  • Pre-heat oven to 400 degrees F.  On a large sheet pan toss together sweet potatoes, Brussels sprouts, chickpeas, olive oil and salt and pepper.  Roast veggies until work tender, 40-50 mins.  Remove from oven and divide equally into meal prep containers.
  • Add all dressing ingredients to a jar and whisk until combined.  Portion out dressing into 4 equal portions or just drizzle desired amount of dressing onto each bowl before enjoying.