Harvest Quinoa Bowl with Roasted Chickpeas

I used to meal prep both my dinner and lunches all the time but I reached the point where I was tired of meal prepping 2 meals, so I tried to make lunches easier on myself. This meant usually eating a yogurt, some belvitas and fruit. This worked out fine for a bit but then I got tired of it and found myself snacking a ton and reaching for unhealthier options because I didn’t like the option I was giving myself. So… that brings me back to meal prepping lunch. However this time I wanted to make sure I was still making things easy.

So what better way to make an easy lunch that to make a big bowl of yummy. All you have to do for this is roasted some butternut squash, sweet potato and onion with some chickpeas. All HEAVILY SEASONED and then add it to a bowl of quinoa. Top with your favorite dressing or try my lemon tahini goddess dressing recipe below!

Makes 4 Servings

Ingredients

• 1/2 butternut squash, cubed

• 1 large sweet potato, cubed

• 1 red onion, chopped

• 2 15.5oz cans chickpeas, drained

• olive oil

• 1 t garlic powder

• 1 t onion powder

• 1 t parsley

• 1 t thyme

• 1 t paprika

• 1 t all-purpose seasoning (see notes)

• 1 t pepper

• 1/2 t salt

• 1 1/4 c quinoa

• 2 1/2 c water

Dressing Recipe

• 3 T tahini

• 2 cloves garlic, minced

• 3 T lemon juice

• 3 T olive oil

• 1/2 t onion powder

• 2 1/2 t parsley

• 1/4 t salt

• 1/4 t pepper

• 2-3 T water

Directions

1. Preheat your oven to 425F.

2. On a baking sheet spread out your butternut squash, sweet potato, red onion and chickpeas so that they aren’t sitting on top of each other. Use two pans if necessary. Drizzle generously with olive oil. Toss all the spice in with the veggies. Cook for 40-45 minutes or until golden.

3. Meanwhile bring your quinoa and water to a boil, cover and let cook for 20 minutes. Fluff with a fork.

4. Serve all-together in a bowl topped with your favorite dressing or try my lemon tahini goddess dressing!

Notes

Gluten-free: This recipe is gluten-free.

Dairy Free: This recipe is dairy-free.

All-purpose Seasoning: I used the all-purpose seasoning by new primal. It includes Organic Dehydrated Garlic, Sea Salt, Organic Ground Mustard Seed, Organic Black Pepper, Organic Lemon Peel, Organic Apple Cider Vinegar Powder [organic Apple Cider Vinegar, Organic Acacia Gum], Organic Rosemary, Organic Basil, Citric Acid, Organic Lemon Juice Powder. If you don’t have something similar I recommend adding a dash of lemon pepper, ground mustard seed, rosemary and basil if you have it.