Buddha Bowl
Servings: 3
Ingredients
¾ cup uncooked quinoa
2 large carrots, peeled & chopped
1 red onion, chopped into 1 inch pieces
2 cups brussels sprouts, halved
2 tbsp olive oil
salt & pepper
15 oz can of chickpeas, drained and rinsed
Dressing:
2 tbsp tahini
2 tbsp water
2 tsp maple syrup
2 tsp lemon juice
salt
Directions
Cook quinoa according to package directions. Portion out into 3 food storage containers and allow to cool.
Heat oven to 425°F. Line a baking sheet with parchment and set aside.
Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper.
Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.
While veggies are baking, shake together all tahini dressing ingredients.
Between the three meal prep containers, portion out the chickpeas, veggies, and tahini sauce (you can drizzle right away or add it to a condiment container to add fresh).
Notes
Store in the fridge for up to 4 days. Reheat until steaming hot, or enjoy cold.