Roasted Vegetable & Quinoa Meal Prep Mason Jars
Ingredients
- 2 c. Sprouted Quinoa, (cooked)
- 1 lb. Brussel Sprouts, (halved)
- 1 Bell Peppers, (diced)
- 1 Red Onion, thinly minced
- 1 lg. Sweet Potato, (diced)
- 2 c. Mushrooms, (halved)
- 1 tbsp. Olive Oil
- 1 tsp. Sea Salt
- 1 tsp. Chili Powder
- 1/2 tsp. Ground Cumin
Maple Tahini Sauce:
- 1/3 c. Tahini
- 1 1/2 tbsp. Maple Syrup
- Juice of 1 Lemon
- 4-6 tbsp. Water
- Sea Salt, (to taste)
Instructions
- Preheat oven to 450F. Line a baking pan with parchment paper.
- Toss the halved brussel sprouts, diced sweet potatoes, and halved mushrooms in the olive oil, chili powder, sea salt, and ground cumin. Evenly spread on the prepared baking pan, then bake for 15-25 minutes.
- In the meantime, sauté the diced bell pepper and onion with a drizzle of olive oil until tender, about 5-6 minutes. Toss together with the cooked quinoa.
- Allow the vegetables and quinoa mix to cool before placing in the jars.
- Make layers of quinoa and roasted vegetables in 3-4 mason jars until all ingredients are used.
- For the Maple Tahini Sauce, simply whisk together all ingredients. Either place the sauce in individual containers or drizzle inside the prepared mason jars.
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