Week-Long Power Bowl (Printer-Friendly)

Nutritious make-ahead bowls with quinoa, roasted vegetables, beans, nuts, seeds, and creamy tahini dressing.

# What You'll Need:

→ Grains

01 - 2.5 cups cooked quinoa

→ Roasted Vegetables

02 - 2 cups sweet potato, peeled and diced
03 - 2 cups broccoli florets
04 - 1 red bell pepper, chopped
05 - 2 tablespoons olive oil
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon black pepper

→ Fresh Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup baby spinach or kale, chopped
11 - 0.25 cup red onion, thinly sliced

→ Beans

12 - 1.5 cups cooked black beans
13 - 1.5 cups cooked chickpeas

→ Nuts and Seeds

14 - 0.25 cup roasted almonds, chopped
15 - 2 tablespoons pumpkin seeds
16 - 2 tablespoons sunflower seeds

→ Dressing

17 - 0.25 cup tahini
18 - 2 tablespoons lemon juice
19 - 2 tablespoons water
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 0.25 teaspoon cumin
23 - Salt and pepper to taste

# How to Prepare:

01 - Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
02 - In a bowl, combine sweet potato, broccoli, and bell pepper. Toss with olive oil, sea salt, and black pepper until evenly coated. Spread in single layer on prepared baking sheet.
03 - Roast for 25 to 30 minutes, stirring halfway through cooking, until tender and lightly caramelized. Set aside to cool completely.
04 - Prepare quinoa according to package directions if not previously cooked. Allow to cool to room temperature.
05 - In a small bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, and cumin until smooth and creamy. Season with salt and pepper. Add additional water if needed to reach desired consistency.
06 - Distribute cooked quinoa evenly among serving containers or bowls. Layer roasted vegetables, fresh tomato and cucumber mixture, baby greens, and onion slices. Top each portion with black beans, chickpeas, almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle tahini dressing over each bowl immediately before consumption or pack dressing separately to maintain optimal texture during storage.

# Expert Advice:

01 -
  • You'll actually want to eat these bowls instead of reaching for something else halfway through the week.
  • Everything comes together in about an hour, and then you've got five days of meals ready to grab.
  • The tahini dressing tastes luxurious enough that you'll forget this is technically healthy food.
02 -
  • Keep the dressing separate from the fresh vegetables if you're planning to eat these more than two days out, or everything becomes a soggy disappointment by day four.
  • Toast your nuts and seeds lightly before adding them—the slight warmth intensifies their flavor and makes them taste less like an afterthought.
03 -
  • If you're using canned beans, rinse them thoroughly under cold water to remove excess sodium and the metallic taste that can linger.
  • Roast your sweet potatoes slightly longer than you think necessary—they should have caramelized edges that taste almost like candy.
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