Vegan Roasted Vegetable Meal Prep with Turmeric Tahini Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted vegetables and chickpeas served over quinoa with a creamy turmeric tahini sauce. This meal-prep bowl is filling, plant-based, and packed with warm spices. It's nutritious and satisfying for lunch or dinner throughout the week.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup quinoa (uncooked; 2 cups cooked; see note 1)
- 2 cups butternut squash (peeled, seeded & cut into 1 inch cubes)
- 2 cups broccoli (cut into bite-sized florets)
- 2 cups cauliflower (cut into bite-sized florets)
- 1 tablespoon olive oil
- salt & pepper
- 15 oz chickpeas (from a can; drained & rinsed; see note 2)
- 1/4 cup tahini
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons maple syrup
- 2 tablespoons water (or more to thin)
- 1/4 teaspoon cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/8 teaspoon salt
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 521mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 834mg
- Calcium
- 133mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 521MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.