Meal prep sheet pan
One of my favorite ways to cook is an everything but the kitchen sink meal prep mentality. That means instead of buying only a few ingredients for one meal, I do one big sheet bake of seasonal veggies and I mix and match them throughout my week. This tahini quinoa grain bowl does just that and it tastes like fall in every bite. It is nutrient dense, loaded with flavors, packed with protein and can be meal prepped for the whole week. Try it with a different dressing and you'll never get sick of it!
Ingredients
1 cup squash
1 cup mushrooms
1 cup carrots
1 cup quinoa
6 cloves of garlic
3 tbsp avocado oil
3 tsp onion powder
3 tsp garlic powder
3 tsp salt
3 tsp pepper
2 tsp sunflower seeds
DRESSING:
1 tbsp tahini
1 tsp maple syrup
Juice of half a lemon
1-2 tbsp water (as desired thickness)
1/4 tsp grated ginger
Preparation
1. Cut acorn squash, mushrooms, and carrots down to size. Peel whole garlic cloves.
2. Season with avocado oil, garlic powder, onion powder, salt, and pepper. Place on baking tray.
3. Bake at 400 degrees for 45 minutes or until vegetables are soft.
4. Separately cook quinoa as instructed.
5. Add dressing to a small bowl and whisk until fully combined.
6. Add ingredients to a bowl, drizzle on dressing, and top with sunflower seeds.