Ingredients:

  • 1 cup (170g) uncooked white quinoa, rinsed thoroughly
  • 2 cups (480ml) low-sodium vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 lb (450g) sweet potato, peeled and cubed small
  • 1 head (approx. 500g) broccoli, cut into bite-sized florets
  • 1 red bell pepper, diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) garlic powder
  • 1/2 tsp (1g) smoked paprika
  • 1/4 cup (60ml) runny tahini
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5ml) Dijon mustard
  • 3 tbsp (45ml) warm water
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 cups (60g) baby spinach or kale, chopped
  • 1/4 cup (30g) pumpkin seeds
  • 1/4 cup (30g) crumbled feta cheese

Instructions:

  1. Combine rinsed quinoa, vegetable broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove quinoa from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  3. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes, broccoli florets, and diced red bell pepper with olive oil, garlic powder, and smoked paprika on a large rimmed baking sheet.
  4. Roast vegetables until tender and charred.
  5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, Dijon mustard, warm water, salt, and black pepper until a smooth emulsion forms.
  6. Assemble meal prep containers using a strategic layering system: place dressing at the bottom, followed by chickpeas, roasted vegetables, quinoa, and top with baby spinach and pumpkin seeds.