Home / Meal Prep
Created On:  |Updated: | 16 Comments
Jump to Recipe·Print Recipe
These Roasted Vegetable and Chickpea Meal Prep Bowls are healthy, delicious and will make your life so much easier!
Happy New Year!! Welcome to 2018! I hope you’re looking forward to the new year as much as I am. I love thinking of the new year as a fresh start. I don’t always keep my resolutions but I still love doing them and going into the new year with a clear head with new goals in mind.
And, yes, I am always that person who lists “lose weight” as one of my resolutions 🙂 I’m determined to accomplish that one this year though.
I’m embarrassed to admit that 18 months later I’m still hanging onto some of that stubborn baby weight and I really want to get rid of it this year. One thing that really helps me eat healthy and stick to a plan is meal prep. It’s also one of the main reasons I get to eat lunch some days, because I might not have time otherwise haha.
I hope you all enjoy meal prep as well because I’m planning to dedicate most of the month of January to healthy vegetarian/vegan meal prep recipes! I’ve only recently gotten into meal prep and it really does make life so much easier. You just have to prepare your meals on Sunday and then you have lunch or dinner all ready for the next 4 or 5 days. So easy!
I’m excited to share these Roasted Vegetable and Chickpea Meal Prep Bowls with you first because they’re my favorites right now! They’re so easy to make and really great this time of year when you just want to roast all the vegetables 🙂
All this recipe takes is a little prep with the chopping of the vegetables and then you just wait for them to finish roasted. I then add in quinoa, or your favorite grain, and top with a creamy lemon tahini dressing.
I wish you all a wonderful new year that’s filled with happiness and healthy eating 🙂
Roasted Vegetable and Chickpea Meal Prep Bowls
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: She Likes Food
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
Description
These healthy and delicious meal prep bowls are so easy to make and great to have around for a meal prep lunch!
Ingredients
Scale
- 3/4 cup quinoa, dried
- 3 heaping cups quartered Brussels sprouts
- 3 heaping cups thinly sliced carrots
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 medium red onion, thinly sliced
- 1 tablespoon oil, your favorite kind
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Fresh herb for garnishing, if desired
Lemon Tahini Dressing:
- 1/2 cup tahini
- Juice of 1 large lemon
- 1 small clove garlic, minced
- 1/4 cup water, or more depending on what dressing consistency you like
- Salt, to taste
Instructions
- Pre-heat oven to 425 degrees F. Line a large sheet pan with a non-stick mat or parchment paper. Add the Brussels sprouts, carrots, onion and chickpeas. I like to keep them separate but you can also mix them together if you like. Drizzle with oil and sprinkle with salt and pepper. Sprinkle just the chickpeas with the garlic powder and paprika.
- Place vegetables in the oven and bake until starting to caramelize, 40-45 minutes, stirring once.
- While vegetables are roasting, rinse quinoa and add it to a medium sized saucepan with 1 1/2 cups water. Cover, bring to a simmer and cook for about 15 minutes, until tender.
- Add all dressing ingredients to a jar or medium sized bowl and whisk until combined. You can add as much or as little water as you like to get desired consistency.
- Line up 4 microwave safe food storage containers. I like to use these ones. Add 1/4 of the quinoa to each container followed by 1/4 of each veggie and chickpeas. Cover containers with an airtight lid and store in the refrigerator for up to 5 days.
- Re-heat in microwave for about 1 minute, oven 15-20 minutes, and add fresh and herb and dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Meal Prep, Vegan, Gluten Free
Looking for more healthy vegetarian meal prep?
Sweet Potato, Kale and Lentil Meal Prep Salads with Curry Tahini Dressing
Orange Ginger Zucchini Noodle and Chickpea Bowls
Spiralized Sweet Potato Enchilada Lunch Bowls
SaveSave
Reader Interactions
Comments
Happy New Year, Izzy! I’m a big meal prepper and do a lot of prep-ahead roasting of veggies this time of year as well. So this bowl is right up my alley. Loved the video especially!
Reply
Happy New Year Izzy! I hope you had a wonderful holiday! These meal prep bowls are so right up my alley – I cannot get enough of brussels sprouts right now!
Reply
She Likes Food saysHappy New Year!! Me either, they’re so good roasted! Thanks, Ashley 🙂
Reply
- Tracy says
Hey Izzy from bonnie Scotland!
I’ve just made these and chomped my way through one today for lunch – amazing! Loved it.
I ran out of tahini so I just used a couple of spoons of some pre-made hummus instead and it worked just as well as a dressing.
I wondered if you could let me know the nutritional info. please? I’m on a 1200 cals diet per day and would love to add this in.
Thanks so much
TracyReply
- She Likes Food says
Hi Tracy, so glad you liked them!! I don’t currently have the nutrition info but will work on adding it asap!
Reply
- Tracy says
I’m wondering how these would freeze, I really can’t stand eating the same thing 4 days in a row?
Reply
- She Likes Food says
Hi Tracy, I’ve never frozen them myself so I can’t say for sure, but it might work to freeze in a glass container or freezer friendly ziplock bag. I’d just throw everything together and try it 🙂
Reply
- Amy says
This looks awesome! Do you have the nutrition break down? I’m trying to budge stubborn pounds! This has got to be good for that!
Thanks!Reply
- She Likes Food says
Thanks, Amy! I don’t have it yet, but I will try to get it up asap 🙂
Reply
- Tiffany says
Each serving has ~525 calories. ☺️
Reply
- She Likes Food says
Thanks!!
Reply
- Katie says
These are really delicious….I love the dressing! I will say that the servings weren’t very generous when portioned out into four (I have a huge appetite at lunch) so I added a bag of frozen/steamed spinach to each serving and mixed it all together, then put the dressing on top. Sooooo good!
Reply
- She Likes Food says
Thanks, Katie! I’m sorry it didn’t seem like a lot of food, but glad you were able to improvise and add some spinach! 🙂
Reply
- zeinab says
I discovered this recipe about four months ago and I think I’ve had it as my lunch at work over 50 times! It’s amaaaaazing! Only thing I do differently is use pearled couscous instead of quinoa because that’s what I had on hand the first time so I’ve made it like that each time.
Reply
- She Likes Food says
That is awesome and so nice to hear!! So glad you enjoy it! 🙂
Reply
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
