EASY BUDDHA BOWL + CREAMY TAHINI SAUCE | SWEET PEAS & SAFFRON

Easy Buddha Bowl + Creamy Tahini Sauce | Sweet Peas & Saffron image

Provided by @MakeItYours

Number Of Ingredients 12

3/4 cup uncooked quinoa
2 large carrots ((peeled & chopped))
1 red onion ((chopped into 1 inch pieces))
2 cups brussels sprouts (( outer leaves removed and cut in half))
2 tablespoons olive oil
salt & pepper
19 oz can of chickpeas ((drained; 15 or 19 oz can))
2 tablespoons tahini
2 tablespoons water
2 teaspoons maple syrup
2 teaspoons lemon juice
salt

Steps:

Cook quinoa according to package directions. Portion out into four 2-cup capacity storage containers and allow to cool.
Heat oven to 425°F. Line a baking sheet with parchment and set aside.
Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper.
Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.
While veggies are baking, shake together all tahini dressing ingredients.
Between the four meal prep containers, portion out the chickpeas, veggies, and tahini sauce (you can drizzle right away or add it to a condiment container to add fresh).
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