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Healthy Food Prep Bowl with Turmeric Tahini Dressing

Healthy Food Prep Bowl with Turmeric Tahini Dressing - featured image
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A quick and easy meal prep bowl featuring roasted veggies, quinoa, fresh crunchy vegetables, and a creamy turmeric tahini dressing that is nourishing and satisfying.

Ingredients

Scale
  • 1 cup cooked quinoa (185g)
  • 1 cup diced sweet potatoes (150g)
  • 1 cup broccoli florets (90g)
  • ½ cup sliced red bell pepper (75g)
  • 2 tablespoons olive oil (30ml)
  • Salt and black pepper, to taste
  • ½ cup sliced cucumber (50g)
  • ½ cup shredded carrots (50g)
  • 1 cup baby spinach or kale (30g), optional
  • ¼ cup tahini (60ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1 teaspoon turmeric powder (2g)
  • 1 clove garlic, minced
  • 1 teaspoon maple syrup or honey (5ml)
  • 3–4 tablespoons water (45-60ml)
  • 2 tablespoons toasted pumpkin seeds or sliced almonds (15g)
  • Fresh herbs like cilantro or parsley, optional

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine quinoa with 2 cups water in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside.
  2. Preheat oven to 425°F (220°C). Toss diced sweet potatoes, broccoli florets, and sliced red bell pepper with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway, until veggies are tender and slightly caramelized.
  3. In a small bowl, whisk together tahini, fresh lemon juice, turmeric powder, minced garlic, maple syrup or honey, and a pinch of salt. Gradually add water to reach a smooth, pourable consistency. Taste and adjust seasoning as needed.
  4. Slice cucumber thinly and shred carrots. Rinse and roughly chop baby spinach or kale if using.
  5. In a meal prep container or serving bowl, layer the quinoa as the base. Arrange roasted veggies on one side, fresh cucumbers, carrots, and greens on the other. Drizzle generously with the turmeric tahini dressing. Sprinkle with toasted pumpkin seeds or sliced almonds and fresh herbs if desired.
  6. If prepping ahead, keep the dressing separate until ready to eat to avoid sogginess. Store refrigerated for up to 4 days.

Notes

Rinse quinoa well before cooking to remove bitterness. Roast veggies in a single layer to avoid sogginess. Add water slowly to tahini dressing to prevent lumps. Warm roasted veggies slightly before serving for enhanced flavor. Dressing keeps up to one week refrigerated; bowl components keep up to 4 days refrigerated if stored separately.

Nutrition

Keywords: healthy meal prep, turmeric tahini dressing, quinoa bowl, roasted vegetables, easy dinner, vegan, gluten-free, plant-based

Find it online: https://breezybake.com/healthy-food-prep-bowl-with-turmeric-tahini-dressing-easy-meal-prep-recipe/