Week-Long Power Bowl (Printable)

A wholesome bowl packed with quinoa, roasted and fresh veggies, beans, nuts, and tangy dressing.

# Ingredient List:

→ Grains

01 - 2.5 cups cooked quinoa (approximately 1 cup uncooked)

→ Roasted Vegetables

02 - 2 cups sweet potato, peeled and diced
03 - 2 cups broccoli florets
04 - 1 red bell pepper, chopped
05 - 2 tablespoons olive oil
06 - 0.5 teaspoon sea salt
07 - 0.25 teaspoon black pepper

→ Fresh Vegetables

08 - 1 cup cherry tomatoes, halved
09 - 1 cup cucumber, diced
10 - 1 cup baby spinach or kale, chopped
11 - 0.25 cup red onion, thinly sliced

→ Beans

12 - 1.5 cups cooked black beans (or 1 can, rinsed and drained)
13 - 1.5 cups cooked chickpeas (or 1 can, rinsed and drained)

→ Nuts and Seeds

14 - 0.25 cup roasted almonds, chopped
15 - 2 tablespoons pumpkin seeds
16 - 2 tablespoons sunflower seeds

→ Dressing

17 - 0.25 cup tahini
18 - 2 tablespoons fresh lemon juice
19 - 2 tablespoons water
20 - 1 tablespoon maple syrup
21 - 1 clove garlic, minced
22 - 0.25 teaspoon ground cumin
23 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a mixing bowl, toss sweet potato, broccoli, and bell pepper with olive oil, sea salt, and black pepper. Spread evenly across the prepared baking sheet.
03 - Roast vegetables for 25 to 30 minutes, stirring halfway through cooking, until tender and lightly caramelized. Transfer to a cooling surface.
04 - Prepare quinoa according to package directions if not pre-cooked. Allow to cool completely before assembly.
05 - In a small mixing bowl, whisk together tahini, lemon juice, water, maple syrup, minced garlic, cumin, salt, and pepper until smooth and creamy. Adjust consistency with additional water as needed.
06 - Distribute components into meal prep containers in this order: 0.5 cup cooked quinoa per serving, roasted vegetables, fresh tomato and cucumber mixture with greens and red onion, 0.33 cup black beans and 0.33 cup chickpeas per serving, topped with chopped almonds, pumpkin seeds, and sunflower seeds.
07 - Drizzle tahini dressing over each bowl immediately before serving, or store dressing separately to maintain textural integrity during refrigeration.

# Expert Tips:

01 -
  • Five days of lunches happen on Sunday, so the rest of your week feels surprisingly manageable.
  • Everything tastes better on day three than day one, which is rare and honestly kind of magic.
  • You get to eat something genuinely delicious while also feeling like you have your life together.
02 -
  • Never pack hot roasted vegetables directly into containers—they steam and turn everything mushy, a mistake I made once that taught me patience.
  • The dressing separated from tahini is actually normal and not a sign you failed; just whisk it back together or shake the container hard.
  • If you're packing dressing separately, these bowls genuinely last five days, but combined they're best in three, so plan accordingly.
03 -
  • Roast your vegetables slightly past what feels done—those dark edges are where all the caramelized flavor lives and sustain you through the week better than pale roasted vegetables ever could.
  • Double the tahini dressing and keep it in a jar; it works on salads, grain bowls, roasted vegetables, and even toast, so you'll use every drop.
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