Meal-Prep Magic
If you’ve ever chosen the convenience of takeout over cooking after a long day at the office, you’re in good company. A survey conducted by Talker Research found that 8 in 10 Americans are too tired to cook themselves a meal after work, which can make prioritizing a healthy, balanced diet challenging – enter meal prep. By setting aside just a couple hours each week, you can have delicious food ready to go whenever you need it. To get started, try this nutritious and delicious meal-prep recipe to help save time, reduce stress, and make healthy eating much more convenient – and fun!
Veggie Glow Bowls are a true crowd pleaser. They are simple, easy to prep ahead of time, and a great way to pack in seasonal veggies. You can get creative with your bowls, add protein, and change up the grain or veggies, and it is always a win – especially with the Magic Tahini Dressing.”
Veggie Glow Bowl
4
serving25-30
minutesThis healthy, simple, and delicious Veggie Glow Bowl is the perfect recipe to add to your meal-prep routine!
Ingredients
- For the Veggie Glow Bowl:
- 1 head
cauliflower
- 3
large carrots, peeled and sliced diagonally into 1-inch chunks
- 2 Tbsp.
extra virgin olive oil, divided
- 1 tsp.
smoked paprika
- 1 tsp.
garlic powder
- ½ tsp.
ground cumin
- ½ tsp.
salt
- ¼ tsp.
pepper
- 1 cup
dry quinoa
- 2 cups
vegetable broth
- 4 cups
chopped fresh kale
Protein of choice (optional)
- For the Magic Tahini Dressing:
- ¼ cup
tahini, well-stirred
- 1 Tbsp.
apple cider vinegar
- 1 Tbsp.
maple syrup
- 2 tsp.
chili garlic sauce
- ½ tsp.
curry powder
- ¼ tsp.
ground tumeric
- ¼ tsp.
salt, or to taste
- Toppings:
- 1
ripe avocado, sliced
- ¼ cup
roasted pumpkin seeds
Fresh parsley, chopped (optional, for garnish)
Pickled red onion (optional, for garnish)
Directions
Preheat oven to 425°.
Add cauliflower florets and carrots to a large bowl. Add 2 tablespoons olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper; toss well to coat.
Place on a rimmed baking sheet and roast for 25-30 minutes, tossing once halfway through.
Cook quinoa according to instructions using the vegetable broth. Once cooked, stir in kale and remaining 1 tablespoon olive oil. Cover and keep warm until ready to serve.
Prepare the tahini dressing by combining all ingredients in a bowl. Gradually whisk in water in 1 tablespoon increments until sauce is smooth, and desired consistency is achieved.
Assemble bowls with quinoa and kale mixture, protein (if using), and add roasted veggies on top.
Add avocado slices, drizzle with tahini dressing, and sprinkle pumpkin seeds overtop. Finish by garnishing each bowl with chopped parsley and pickled onions.
