Turmeric Quinoa Meal Prep Bowls

These turmeric quinoa meal prep bowls with tahini dressing are full of flavor, fiber, and plant-based protein and the perfect vegetarian meal for a healthy lunch or dinner.

Truth be told, I wasn’t always a meal prep person, but I’ve completely become one. Even though I work from home, when life gets busy it’s so nice to have prepped meals in the fridge ready to grab and go whether I need them for lunch or dinner.

While it can feel a bit time-consuming and does require a bit of planning, it’s well worth the effort to have balanced meals and does cut down on takeout (costs) in the long run and these protein and veggie-packed turmeric quinoa meal prep bowls are a great way to do it.

Why You’ll Love Them

• High in Fiber – Combining quinoa, chickpeas, veggies, and avocado ensures that each bowl contains over 18 grams of fiber.
• Full of Plant-Based Protein – Since quinoa is one of the highest protein grains and chickpeas are a great source of plant-based protein, each bowl contains 22 grams of vegetarian protein.
• Anti-Inflammatory – The active ingredient in turmeric is a natural compound called curcumin, which has been shown to have antioxidant and anti-inflammatory properties.
• Keep Well – These turmeric quinoa bowls keep well in the fridge for up to 5 days, which makes them great for meal prep.

Ingredients + Substitutions

• Quinoa – This high-protein grain is the base of these bowls. I used white quinoa, but you can use red quinoa or tri-color quinoa if preferred, or use brown rice instead.
• Chickpeas – To add some more protein and fiber. I used canned chickpeas but you can cook raw chickpeas if desired, see the notes section of the recipe card for details.
• Veggies – To add some color, fiber, and micronutrients. I used a combination of leafy greens, cherry tomatoes, and red onion, but any lettuce or raw veggies will work well. Some fresh herbs, such as parsley or cilantro, would also be a nice addition.
• Avocado – To add some healthy fats and additional fiber. If you’re not a fan of avocado, you can use cheese or a dollop of Greek yogurt instead.
• Vegetable Broth – To cook the quinoa and add some flavor, but you can use chicken broth or water if preferred.
• Spices – Some ground turmeric to cook the quinoa, some smoked paprika to roast the chickpeas, and some salt and pepper to season.
• Tahini – To add some healthy fats and make the dressing.
• Lemon – To make the tahini dressing. I used fresh lemon juice, but you can use lemon concentrate or apple cider vinegar if desired.
• Garlic – To flavor the dressing. I used garlic cloves but you can use garlic powder if preferred.
• Olive Oil – To roast the chickpeas and add some healthy fats.

How to Make Quinoa Meal Prep Bowls

1. Cook quinoa. In a small pot, bring broth to a boil, then add quinoa, garlic, turmeric, and salt, reduce to a simmer, cover, and cook for 15 minutes until quinoa is tender and can be fluffed with a fork.
2. Roast the chickpeas. In a large bowl, add the drained and rinsed chickpeas, drizzle with olive oil, sprinkle with paprika and salt, and toss until well coated. Then pour onto a baking sheet and transfer to an oven at 425°F for 20 minutes or until the chickpeas were crispy.
3. Make the dressing. In a small bowl or jar, add the tahini, lemon juice, garlic, water, salt, and pepper, and whisk to combine. Taste and adjust water and seasoning with salt and pepper as needed.
4. Prep the bowls. Divide the cooked quinoa, chickpeas, leafy greens, cherry tomatoes, red onion, and avocado evenly across 4 meal prep containers, and divide the tahini dressing across 4 small containers or jars.
5. Store, serve, and enjoy! Once prepped, the quinoa bowls and dressing can be enjoyed immediately or stored in the fridge for up to 5 days.

You can find the detailed instructions in the recipe card below.

More Quinoa Meal Prep Recipes:

• Salmon Quinoa Bowls
• Mediterranean Quinoa Bowls
• Chickpea Quinoa Salad
• Lentil and Quinoa Salad
• Southwest Quinoa Salad

Turmeric Quinoa Meal Prep Bowls

Author: Stephanie Kay

These quinoa meal prep bowls work well for healthy lunches or dinners. Plus, the tahini dressing keeps well in the fridge for up to 2 weeks so you can make a double batch and add it to salads and bowls for days to come.

• Author: Stephanie Kay
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 bowls 1x
• Category: Meal Prep
• Method: Stovetop
• Cuisine: American

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Ingredients

Quinoa:

• 1 cup quinoa, raw
• 2 cups vegetable broth, or water
• 1 clove garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt

Chickpeas:

• 2 cans (14 ounces) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon salt

Bowls:

• 4 cups leafy greens
• 1 cup cherry tomatoes, halved
• 1/4 red onion, diced
• 1 avocado, peeled and sliced

Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 clove garlic, minced
• 2 tablespoons water, plus more as needed
• Salt
• Pepper

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Instructions

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, add the drained and rinsed chickpeas, drizzle with olive oil, and toss to combine, then sprinkle with paprika and salt, and toss again to coat the chickpeas. Pour the chickpeas onto the baking sheet and transfer to the oven to bake for 20 minutes or until lightly crispy.
3. In a small pot, add the broth (or water) and bring to a boil. Add the quinoa, minced garlic, ground turmeric, and salt, and stir to combine. Reduce the heat to a simmer, cover, and cook for 15 minutes until all of the broth is absorbed and the quinoa can be fluffed with a fork.
4. While the quinoa and chickpeas are cooking, prep the dressing. In a small food processor, bowl, or jar, add the tahini, lemon juice, minced garlic, 2 tablespoons of water, and a pinch of salt, and blend or whisk until well combined, adding additional tablespoons of water until the desired texture is reached. Taste and adjust seasoning as needed.
5. When the quinoa and chickpeas are cooked and have cooled, assemble the bowls. Divide the turmeric quinoa, chickpeas, leafy greens, tomatoes, red onion, and avocado evenly across 4 meal prep containers, and divide the tahini dressing across 4 small containers or jars.
6. The meal prep bowls can be stored in the fridge for up to 5 days and the tahini dressing can be added when you are ready to eat.

Notes

To Use Dry Chickpeas: Add 1 1/2 cups of dry chickpeas to a large bowl, cover with room temperature water, and soak overnight or for at least 8 hours. Once soaked, bring a large pot of salted water to a boil, add the soaked chickpeas, and cook them for 40 minutes to 1 hour until tender. Once cooked, strain and rinse the chickpeas and add them to the bowl as per step #2.

To Use Garlic Powder: Swap each garlic clove for 1/2 teaspoon of garlic powder.

Nutrition

• Serving Size: 1 bowl
• Calories: 593 calories
• Sugar: 3 grams
• Fat: 28 grams
• Carbohydrates: 71 grams
• Fiber: 18 grams
• Protein: 22 grams