Meal Prep Quinoa Bowls with Spring Vegetables
These amazing meal prep quinoa bowls are the perfect meal for spring. With a combination of greens, fluffy quinoa and roasted spring vegetables, they're delicious and healthy!
Servings: 4 servings
Calories: 396kcal
Ingredients
for the vegetables:
- 1 lb asparagus stalks
- 3 cups cauliflower florets
- 3 cups radishes , halved
- 2 tablespoons olive oil
- 1 tablespoon lemon pepper seasoning
for the lemon turmeric sauce
- 1 tablespoon tahini
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper flakes
- Salt & pepper to taste
for the bowls:
- roasted veggies
- 3 cups cooked quinoa cooled
- 2 cups arugula
- Lemon turmeric sauce
- 1 avocado
Instructions
- Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.
- Trim the ends off the asparagus. Add to the baking sheet, along with the cauliflower and radishes. Drizzle with olive oil, sprinkle with lemon pepper seasoning and stir to coat. Roast in the oven for 20 - 25 minutes, until lightly browned and softened. Flip halfway through to ensure even cooking.
- While the veggies are cooking, whisk together the dressing ingredients. Add water, one tablespoon at a time, as needed to thin the sauce. Once you get a drizzlable texture, you're good.
- When veggies are done roasting, assemble the bowls. Divide all the ingredients evenly between four bowls. Top with the sauce and some sliced avocado.
Video
Nutrition
Calories: 396kcal | Carbohydrates: 47g | Protein: 12g | Fat: 19g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 1225mg | Fiber: 13g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 61.9mg | Calcium: 123mg | Iron: 6mg