Plant-Based Meal Prep Bowls

Here’s the thing.

There is enough evidence out there to indicate that a nutrition plan based on whole foods, lean proteins, complex carbohydrates (today we are focusing on high micronutrient dense vegetables) and healthy fats is the way to better health. I certainly have read and listened to a lot lately to convince me that I must be more diligent about incorporating more vegetables, and even having plant based only meals/days in my week.

One of the books that is changing my mind is by author David Sinclair PhD called, Lifespan – Why We Age And Why We Don’t Have To.

Of course I’m thrilled that he advocates moving daily, Intermittent Fasting, and eating waaaaay more plants (vegetables)! 3 things I can really get on board with. And, cue plant based meal prep bowls!

These are simple to make and can stay in the refrigerator at least 3 days. It’s a perfect way to have a healthy lunch, packed full of micronutrients. You can choose whatever root vegetables you like, but try to pick ones that will roast in the same amount of time. I have red peppers, brussel sprouts cut in half, and butternut squash (because I bought 2 of the biggest ones I’ve ever seen, and now don’t know what to do with them!). You can use sweet potatoes, yams, parsnips, red onion, broccoli, carrots, asparagus, zucchini, etc. Toss veggies with a little avocado oil, and season with salt and pepper. Roast in a 400F oven for 20-25 minutes.Cook the quinoa in stock (vegetable or chicken) to enhance the flavor.

Once everything is cooked and cooled, portion into containers and top with the most delicious and garlicky tahini dressing! You can do this as you eat it, but I just topped all 4 containers and stuck them in the refrigerator. They were great the next few days.

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Plant Based Meal Prep Bowls

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4

Ingredients

• 1 red pepper seeded and sliced
• 2 cups butternut squash, cubed
• 15-20 brussel sprouts, halved
• 2 tbsp avocado oil
• 1/2 tsp salt and pepper
• 1/4 cup tahini paste
• 2 tbsp water
• 1/4 cup fresh lemon juice
• 1/4 tsp cumin
• 1/4 tsp salt and pepper
• 1/2 cup quinoa
• 3/4 cup vegetable stock
• 2 garlic cloves crushed

Instructions

1. Prepare veggies, toss with avocado oil and season with salt and pepper. Place on parchment or Silpat lined sheet. Roast in 400f oven for 20-25 minutes or until veggies look roasted! Let cool.

2. Cook quinoa and vegetable stock according to package instructions. Let cool

3. In a blender put tahini paste, 2 tbsp water, 1/4 tsp cumin, 1/4 tsp salt and pepper, 2 garlic cloves and lemon juice. Blend until smooth. Add more water if necessary.