Week-Long Power Bowl (Print view)

Nutritious make-ahead bowls with quinoa, roasted veggies, beans, and zesty tahini dressing for easy weekday meals.

# Ingredient List:

→ Grains

01 - 2 1/2 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 - 1/2 teaspoon sea salt
07 - 1/4 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 - 1/4 cup red onion, thinly sliced

→ Beans

12 - 1 1/2 cups cooked black beans
13 - 1 1/2 cups cooked chickpeas

→ Nuts and Seeds

14 - 1/4 cup roasted almonds, chopped
15 - 2 tablespoons pumpkin seeds
16 - 2 tablespoons sunflower seeds

→ Tahini Dressing

17 - 1/4 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 2 tablespoons water
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 1/4 teaspoon ground cumin
23 - Salt and black pepper to taste

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a mixing bowl, combine sweet potato, broccoli florets, and red bell pepper with olive oil, sea salt, and black pepper. Toss until evenly coated.
03 - Spread seasoned vegetables on prepared baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through cooking, until vegetables are tender with caramelized edges. Transfer to a plate and cool.
04 - Prepare quinoa according to package directions if not pre-cooked. Allow to cool completely before assembly.
05 - In a small mixing bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, cumin, salt, and pepper until smooth and creamy. Adjust consistency by adding water as needed for desired thickness.
06 - In each meal prep container, layer 1/2 cup cooked quinoa as the base. Top with roasted vegetables, fresh tomatoes, cucumber, chopped greens, and red onion. Add 1/3 cup black beans and 1/3 cup chickpeas. Garnish with chopped almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle tahini dressing over each prepared bowl immediately before serving, or pack dressing separately to maintain texture during storage.

# Expert Suggestions:

01 -
  • You make it once on Sunday and forget about lunch stress for five days straight.
  • Every bite tastes different because you get roasted warmth, crisp freshness, creamy beans, and nutty crunch all at once.
  • It actually tastes better the next day when flavors have gotten to know each other.
  • You can swap ingredients based on what's in season or what you're craving without breaking the formula.
02 -
  • Tahini dressing gets thicker as it sits, so always make it a little looser than you think you want it—a spoon of extra water fixes everything.
  • The difference between a bowl that tastes like punishment and one that tastes like a choice is storing your fresh vegetables separately from your cooked ones until assembly.
  • Roasting vegetables the day before is perfectly fine and actually makes your Sunday assembly faster.
  • If you're using canned beans, rinsing them really does matter—it removes excess sodium and starch that can make the bowl feel gummy.
03 -
  • The tahini dressing is so good that you'll want to make double and use it on salads, roasted vegetables, or even scrambled eggs throughout the week.
  • If container space is tight, keep your nuts and seeds in a separate container and sprinkle them on right before eating—they stay crunchier that way.
  • Wednesday is the sweet spot for these bowls—far enough into the week that you appreciate having food ready, fresh enough that everything tastes vibrant.
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