Healthy Quinoa Lunch Bowl Meal Prep

Instructions:

1. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove the bitter saponin coating.
2. Combine quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork until the grains are light and airy.
4. Preheat oven to 400°F (200°C). On a parchment-lined sheet, toss sweet potatoes, broccoli, and onions with olive oil, garlic powder, and smoked paprika.
5. Roast for 20–25 minutes until broccoli edges are charred and potatoes have a golden-brown crust.
6. Allow roasted vegetables to cool for 10 minutes before assembling.
7. In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic.
8. Slowly whisk in warm water to thin the dressing to your desired consistency.
9. Divide quinoa, roasted vegetables, and optional protein (chickpeas or chicken) into 4 airtight containers and drizzle with tahini dressing.