When sweater weather hits and the leaves start showing off, your meal prep should too. These Roasted Vegetable and Chicken Chickpea Bowls are my go-to this time of year. It’s full of warm, roasted flavours, a rainbow of micronutrients, and that creamy, nutty tahini drizzle that makes you want to lick the spoon (no judgment here).
Let’s be honest, this isn’t just another “meal prep bowl.” It’s a longevity bowl. You’re feeding your mitochondria, your microbiome, and your mood, all in one fell swoop. Roast up a batch of your favorite seasonal vegetables, add chicken, salmon or chick peas for a hit of protein and enjoy!
Roasted Vegetable & Chick Pea Meal Prep Bowls with Tahini Dressing
Ingredients
- 2 cooked chicken breasts, seasoned how you like and split into 4 servings
- 1 small yam or sweet potato, peeled and cubed
- 1 cup brussel sprouts, halved
- 1 small crown of broccoli, chopped
- 1 red pepper, seeded and chopped
- 1 green or yellow zucchini, sliced thick
- 1 can chick peas, drained and rinsed
- drizzle of olive oil for the veg
- 1 tsp cumin
- 1 tsp paprika
- salt & pepper to taste
Tahini Dressing
- 1/4 cup tahini
- 1 tbsp olive oil
- 1 tbsp maple syrup
- juice of 1/2 a lemon
- 1 garlic clove minced
- 2-3 tbsp water to thin
- salt & pepper to taste
Instructions
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Heat your oven to 400F.
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Add parchment to a cookie sheet and prepare the vegetables.
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Chop everything roughly the same size (sweet potatoes slightly smaller as they will take the longest to cook).
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Drizzle everything with olive oil, cumin, paprika and salt and pepper. Mix it around until it's evely coated.
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Roast vegetables and chick peas in the oven 25-30 minutes or until everything is tender and caramelized, mixing half way.
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While that's in the oven, add all of the dressing ingredients to a magic bullet or blender, and blend until smooth. Add more water if needed to get that dressing consistency.
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Lay out 4 containers and fill evenly with chicken, roasted vegetables, chick peas and dressing on top!
