If you are looking for a healthy meal to prep for your busy week ahead, this is it! Loaded with tons of vegetables, this meal will leave you feeling full and satisfied. I added shrimp to mine, but you could add chicken or even tofu if you were looking for added protein!

Below I shared a homemade tahini dressing recipe however; I used a brand called Little Creek Dressing . This dressing is so delicious and can be used on salads, as a marinade, or in this case, a bowl! I found this particular dressing at Save On Foods. Can be stored in the fridge for up to 4 days.


-40 minutes

-12 ingredients

-4 servings (432 calories/ serving)


-2 2/3 cups Broccoli (chopped into florets)

-2 2/3 Sweet Potato (medium, cut into 1/2 inch cubes)

-1 1/3 cups Chickpeas (cooked)

-1/2 cup Lemon Juice (divided)

-1/3 tsp Sea Salt

-1 cup Brown Rice (uncooked)

-2 cups Organic Vegetable Broth 

-2 2/3 tbsps Tahini

-2 2/2 tbsps Water (warm)

-2 tbsps Maple Syrup 

– 1 1/3 tbsps Pumpkin Seeds (optional)


1. Preheat the oven to 400 and line a baking sheet with parchment paper.

2. Transfer the chopped broccoli, sweet potatoes, and chickpeas to the prepared baking sheet. Season the vegetables with half of the lemon juice, Italian seasoning and sea salt. Bake for 30 to 35 minutes until vegetables are very tender and chickpeas are crispy. 

3. While the vegetables are roasting, add the brown rice and broth to a medium pot with a tight fitting lid. Bring to a boil, cover with lid and reduce heat to low. Cook until the liquid is absorbed and brown rice is tender. Remove from heat and set aside.

4. While the brown rice is cooking, combine the tahini, warm water, maple syrup and remaining lemon juice in a small bowl. Whisk until smooth. Season with additional salt if needed. 

5. To assemble, divide the quinoa and roasted vegetables between bowls. Drizzle with tahini sauce and top with pumpkin seeds (optional). 



Leftovers: Store in the fridge for up to four days.

No Brown Rice: Use quinoa, cauliflower rice instead.

No Broth: Use water instead.

Cooked Chickpeas: Use cooked chickpeas from the can to save time.