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Vegan Roasted Vegetable Meal Prep





This vegan meal prep recipe pairs roasted vegetables, chickpeas and quinoa with a deliciously creamy turmeric tahini sauce.


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When it comes to vegan meal prep recipes, I’m all about a delicious sauce to drizzle over everything. Whether it’s a vegan sushi bowl or cold sesame noodles, it’s just all about that sauce 😉

Vegan Roasted Vegetable Meal Prep in meal prep container

These roasted veggie meal prep bowls get a creamy flavor boost from the turmeric tahini sauce.


Adapted from my favorite maple tahini dressing, we’ve added cumin, coriander, garlic powder and turmeric to boost the flavors and give it a beautiful sunny appearance.

Drizzle over the veggies, quinoa and chickpeas for a nutritious, plant-powered meal that will fuel your body all afternoon long.

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Reasons you’ll ♡ this recipe

  • the turmeric tahini sauce is luscious and flavorful
  • it’s vegan and gluten-free, yet filling and satisfying
  • it’s very flexible and perfect as a ‘clean out the fridge’ meal prep

Ingredient notes

  • veggies- we are roasting up broccoli, cauliflower and butternut squash, but consider this supremely flexible! Swap them out for brussels sprouts, bell peppers, onions, sweet potatoes, or what you have in the fridge; adjust the cook time as needed.
  • chickpeas- to boost the protein, we are adding cooked, canned chickpeas. Consider cooking your own Instant Pot chickpeas (they have so much more flavor than canned!), and you can even roast them up with the veggies for a nice toasty flavor.
  • tahini- sesame seed paste which is usually found with the nut butters, or in the international foods aisle of your grocery store.
  • quinoa- for a healthy carbohydrate base, we are using quinoa. You may swap for rice, farro, or even cauliflower rice.

Step by step directions

spoon scooping up quinoa over a large pot

1. Cook quinoa- Start by cooking up 3/4 cup quinoa. Here are three ways you can cook it:

Allow quinoa to cool.

vegetables for the Vegan Roasted Vegetable Meal Prep on a sheet pan

2. Roast veggies- Toss 6 cups of butternut squash cubes, broccoli and cauliflower in olive oil, then arrange on a sheet pan. Sprinkle with salt and pepper. Roast at 425°F for 20-30 minutes, stirring them up halfway through.

Set aside and allow to cool.

tahini turmeric sauce for the Vegan Roasted Vegetable Meal Prep

3. Make the sauce- In a half pint jar or other small container, shake up the tahini, lemon juice, maple syrup, water, cumin, ground coriander, garlic powder, turmeric and salt. Add water as needed to thin the sauce out.

overhead shot of the Vegan Roasted Vegetable Meal Prep in four meal prep containers

4. Portion out- Between four meal prep containers, divide up the quinoa, roasted vegetables, and one can of chickpeas, drained. Divide the turmeric tahini sauce between four condiment containers.

5. Store- Refrigerate for up to 4 days. Heat the bowls in the microwave, then scoop the sauce out and toss everything up in it.


FAQ

How long are these meal prep bowls good for?

You can store these in the fridge for up to 4 days. I don’t recommend freezing roasted vegetables as they can end up slimy.

Can I swap the chickpeas?

Sure! You could swap for a chicken breast if you are not vegan (here’s my recipe for Perfect Baked Chicken Breast). You could also swap for baked tofu if you’d prefer! Here’s my favorite Baked Tofu Recipe (note- tofu will not stay crispy for meal prep)


More vegan meal prep bowls

☆ Did you make this recipe? I’d love to hear how it turned out! Leave me a review and star rating in the comments below. Your reviews help so much!

overhead shot of four glass meal prep containers filled with vegan roasted vegetables

Print Recipe

Vegan Roasted Vegetable Meal Prep with Turmeric Tahini Sauce

Course: Lunch

Cuisine: American

Diet: Vegan, Vegetarian

Calories: 495kcal

Servings: 4

This vegan meal prep recipe pairs roasted vegetables, chickpeas and quinoa with a deliciously creamy turmeric tahini sauce.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Instructions

  • Cook quinoa- Start by cooking up 3/4 cup quinoa. Here are three ways you can cook it:

  • Roast veggies- Heat oven to 425°F. Toss 6 cups of butternut squash cubes, broccoli and cauliflower in olive oil, then arrange on a sheet pan. Sprinkle with salt and pepper. Roast at 425°F for 20-30 minutes, stirring them up halfway through.

  • Make the sauce- In a half pint jar or other small container, shake up the tahini, lemon juice, maple syrup, water, cumin, ground coriander, garlic powder, turmeric and salt. Add water as needed to thin the sauce out.

  • Portion out- Between four meal prep containers, divide up the quinoa, roasted vegetables, and one can of chickpeas, drained. Divide the turmeric tahini sauce between four condiment containers.
  • Store- Refrigerate for up to 4 days.

  • To serve- Remove the sauce from the containers, then heat the bowls in the microwave. Scoop the sauce out and toss everything up in it.

Notes

1- quinoa may be swapped for 2 cups cooked rice, farro or cauliflower rice
2- chickpeas may be swapped for your favorite bean, baked tofu, or chicken breast (for an omnivore version)
3- I don’t recommend freezing roasted vegetables as they can get slimy

Nutrition

Serving: 1bowl | Calories: 495kcal | Carbohydrates: 72g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 122mg | Potassium: 1124mg | Fiber: 14g | Sugar: 13g | Vitamin A: 7755IU | Vitamin C: 85.2mg | Calcium: 163mg | Iron: 6.4mg






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