Vegan Mediterranean Meal Prep Bowls
Ingredients
The roasted veggies
-
2
large
sweet potatoes, diced
-
16
oz
fresh or frozen green beans, trimmed
-
1 ½
tbsp
oil of choice, divided
-
1
tsp
kosher salt, divided
The lemon tahini sauce
-
¼
cup
tahini
-
2
tbsp
lemon juice
-
2
tbsp
water
-
½
tsp
garlic powder
-
¼
tsp
kosher salt
-
to taste
freshly ground black pepper
For assembly
-
1
6oz jar
marinated artichoke hearts in oil, chopped
-
1
15oz can
chickpeas
-
3
cups
arugula
-
1
medium
avocado, diced
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Toss the diced sweet potatoes with ¾ tbsp of oil and ½ tsp of salt, then spread them onto one baking sheet.
- In the same bowl, toss the green beans with the remaining ¾ tbsp of oil and ½ tsp of salt, then spread them on the other baking sheet.
- Bake both sheets in the oven for 35-40 minutes, tossing halfway through.
- Meanwhile, whisk together tahini, lemon juice, garlic powder, salt, and pepper in a small bowl. Stir in water until smooth, adding more if needed.
- In four 3-cup containers, evenly distribute artichokes, chickpeas, arugula, roasted sweet potatoes, and roasted green beans.
- Drizzle with lemon tahini sauce and add diced avocado just before serving.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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