Description
These Roasted Brussels Sprout and Chickpea Meal Prep Bowls are perfect for a healthy weekday lunch packed with protein and veggies! Make them on Sunday and have four delicious and healthy lunches ready to go for the week!
Ingredients
Scale
- 3/4 cups quinoa, uncooked
- 1 pound Brussels sprouts
- 2 cups cooked chickpeas
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 tablespoons dried cranberries
- 1 large avocado
Lemon Tahini Dressing:
- 1/2 cup tahini
- Juice of 1 large lemon
- 1/4 teaspoon salt, or more to taste
- 4–8 tablespoons warm water, depending on how thick you want the dressing
Instructions
- Pre-heat oven to 400 degrees F. Cook quinoa according to package directions and set aside.
- Rinse brussels sprouts, cut off stem, peel off outer leaves if necessary and slice in half. Add Brussels sprouts and chickpeas to a large sheet pan. I like to keep them separate. Drizzle everything with olive oil and season with salt and pepper. Add the paprika and garlic powder only to the chickpeas. Gently toss each ingredient until everything is coated. Bake until Brussels sprouts are tender and browned and chickpeas are crispy, 30-35 mins.
- Add all dressing ingredients to a jar or small bowl and whisk until combined. You can either portion out the dressing into two tablespoon containers or leave it all in an airtight jar until ready to use.
- Assemble bowls: add 1/4 of the quinoa, Brussels sprouts and chickpeas to each bowl. Then add 2 tablespoons of dried cranberries. I would recommend waiting to add 1/4 of the avocado until ready to eat. See tips above!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Meal Prep, Lunch, Vegan, Gluten Free
- Cuisine: American
