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Turmeric quinoa meal prep bowls in glass containers with gold forks, small jars of tahini dressing, chopped parsley, and a tea towel on a white background.

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:

Chickpeas:

Bowls:

Tahini Dressing:

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

Find it online: https://kaynutrition.com/turmeric-quinoa-meal-prep-bowls/