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Roasted Vegetable Salad Meal Prep

URL: https://www.budgetbytes.com/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

  1. Prepare the dressing by mixing garlic powder, onion powder, dill, parsley, salt, pepper, tahini, warm water, and lemon juice until smooth. Refrigerate.
  2. 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.
  3. Preheat the oven to 400ºF. Prepare the vegetables by slicing and mixing them on a baking sheet.
  4. Add olive oil, oregano, garlic powder, and salt to the vegetables and mix well.
  5. Roast the vegetables, stirring every 15 minutes, until browned (about 40 minutes). Let cool.
  6. Assemble the meal prep bowls with spinach, quinoa, roasted vegetables, and hummus.
  7. 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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