Week-Long Power Bowl (Printable)

Hearty quinoa bowls with roasted vegetables, beans, and creamy tahini dressing for easy meal prep.

# What You'll Need:

→ Grains

01 - 2.5 cups cooked quinoa (approximately 1 cup dry)

→ Roasted Vegetables

02 - 2 cups sweet potato, peeled and diced
03 - 2 cups broccoli florets
04 - 1 red bell pepper, chopped
05 - 2 tablespoons olive oil
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon black pepper

→ Fresh Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup baby spinach or kale, chopped
11 - 0.25 cup red onion, thinly sliced

→ Legumes

12 - 1.5 cups cooked black beans (or 1 15-ounce can, rinsed and drained)
13 - 1.5 cups cooked chickpeas (or 1 15-ounce can, rinsed and drained)

→ Nuts and Seeds

14 - 0.25 cup roasted almonds, chopped
15 - 2 tablespoons pumpkin seeds
16 - 2 tablespoons sunflower seeds

→ Dressing

17 - 0.25 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 2 tablespoons water
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 0.25 teaspoon ground cumin
23 - Salt and black pepper to taste

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Combine sweet potato, broccoli, and bell pepper in a bowl. Toss with olive oil, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized. Transfer to a plate and cool completely.
04 - If using dry quinoa, cook according to package directions. Allow to cool to room temperature.
05 - Whisk together tahini, lemon juice, water, maple syrup, minced garlic, and cumin in a small bowl until smooth and creamy. Season with salt and pepper. Adjust consistency with additional water as needed.
06 - Divide quinoa equally among five meal prep containers, using 0.5 cup per serving. Layer with roasted vegetables, fresh tomato, cucumber, leafy greens, and red onion. Distribute black beans and chickpeas evenly, using approximately 0.33 cup of each per bowl. Top with almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle dressing over each bowl immediately before serving, or package dressing separately in small containers to maintain texture during storage.

# Expert Advice:

01 -
  • You literally make five lunches at once and then just grab one every morning without the panic spiral.
  • It tastes better on day three than day one because the flavors actually get to know each other.
  • The roasted sweet potato and broccoli get this almost caramelized sweetness that makes the whole thing feel indulgent instead of like punishment.
  • Everything stays crispy enough because you can separate the dressing until you're ready to eat.
02 -
  • Roast your vegetables fully until they have those darker, caramelized edges because that's where the flavor actually lives, and undercooked roasted vegetables are depressing.
  • The dressing will thicken when it sits overnight, so make it slightly looser than you think you need it, because consistency changes are real.
  • Store the dressing separately from your assembled bowls if you want them to stay fresh past Wednesday, because tahini-soaked quinoa becomes a texture situation you don't want.
03 -
  • Mince your garlic for the dressing instead of using a press, because the texture matters and minced garlic distributes more evenly than a paste.
  • Taste your dressing before you pack your bowls because that's where you'll catch if you need more lemon or salt, and it's impossible to adjust after the fact.
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