Sweet Potato and Chickpea Meal Prep Bowls

This is our go-to Sunday prep. Everything roasts on one or two sheet pans while the quinoa cooks, and the tahini sauce keeps all week.

Watch It Made

Prefer to cook along? This video from The Conscientious Eater walks through a similar recipe step by step.

Plant-based meal prep containers with quinoa, sweet potato and chickpeas

Sweet Potato and Chickpea Meal Prep Bowls

Roasted sweet potatoes, crispy chickpeas, broccoli and quinoa with a creamy tahini sauce. One prep session makes four lunches.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Bowls
  • 1 cup quinoa rinsed
  • 2 medium sweet potatoes cubed
  • 1 can chickpeas 15 oz, drained and patted dry
  • 1 large head broccoli cut into florets
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 cups red cabbage thinly sliced
Tahini Sauce
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic grated
  • 3 tbsp water plus more as needed
  • 1 pinch salt

Method
 

  1. Heat the oven to 425°F (220°C). Cook the quinoa according to the package directions.
  2. Toss the sweet potatoes and chickpeas with 1 1/2 tablespoons of olive oil, the paprika, garlic powder and salt. Spread on a sheet pan.
  3. Toss the broccoli with the remaining oil on a second pan. Roast both pans 25 to 30 minutes, flipping halfway, until the sweet potatoes are tender and the chickpeas are crisp.
  4. Whisk the tahini, lemon juice, garlic, water and salt until smooth, adding water until pourable.
  5. Divide the quinoa, roasted vegetables, chickpeas and cabbage among four containers. Store the sauce separately and drizzle before eating.

Notes

Keeps 4 days in the fridge. Eat cold or reheat the bowl (without the cabbage) for 1 to 2 minutes.

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