Roasted Vegetable Salad Meal Prep
Ingredients
Dressing
-
¼
tsp
garlic powder
-
¼
tsp
onion powder
-
½
tsp
dried dill
-
½
tsp
dried parsley
-
¼
tsp
salt
-
to taste
freshly cracked pepper
-
¼
cup
tahini
-
¼
cup
warm water
-
3
Tbsp
lemon juice
Quinoa
-
1
cup
quinoa
-
1.75
cups
water
Roasted Vegetables
-
1
pint
grape tomatoes
-
8
oz.
mushrooms
-
1
zucchini
-
1
yellow squash
-
1
red onion
-
2
Tbsp
olive oil
-
1
tsp
dried oregano
-
¼
tsp
garlic powder
-
¼
tsp
salt
Other
-
4
cups
fresh spinach
-
½
cup
hummus
Instructions
- Prepare the dressing by mixing garlic powder, onion powder, dill, parsley, salt, pepper, tahini, warm water, and lemon juice until smooth. Refrigerate.
- Rinse quinoa and cook it with water in a pot. Bring to a boil, then simmer for 15 minutes. Let it rest off the heat for 5 minutes, then refrigerate.
- Preheat the oven to 400ºF. Prepare the vegetables by slicing and mixing them on a baking sheet.
- Add olive oil, oregano, garlic powder, and salt to the vegetables and mix well.
- Roast the vegetables, stirring every 15 minutes, until browned (about 40 minutes). Let cool.
- Assemble the meal prep bowls with spinach, quinoa, roasted vegetables, and hummus.
- Divide the dressing into small containers and refrigerate everything for up to 4 days.
Nutrition Facts (estimated)
Servings
4
Calories
395
Total fat
20g
Total carbohydrates
52g
Total protein
16g
Sodium
469mg
Cholesterol
0mg
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