These hearty Mediterranean Meal Prep Bowls with lemon tahini sauce are packed with bright, fresh flavors for a filling, healthy, and satisfying meal. Vegan and gluten-free!
These yummy bowls of colorful whosits and whatsits have been making me look so forward to lunch lately.
Sometimes my life lends itself to lunches that happen at 3pm. Or ones that resemble breakfast more than lunch, like eggs and toast or smoothies on the go. Lunch for me usually involves eating over a counter, likely not sitting down, and sometimes…driving. It’s not the most intuitive and it’s surely not my favorite meal of the day. It doesn’t hold a candle to breakfast!
But sometimes I get lucky. Sometimes I think ahead! And when I do, magical things happen. Magical things with roasty toasty sweet potatoes and creamy lemon tahini sauce and peppery arugula. Are you drooling yet?
Me too, me too.
Speaking of tahini, did you know there’s seven grams of protein and 10% of the daily value of calcium in two tablespoons of tahini? Good stuff! My favorite tahini is Soom Foods brand. I love that it’s a woman owned company and that the sesame seeds are sourced from Ethiopia. When I was in Israel, they were adamant about the highest quality and best tasting sesame coming from Ethiopia. No bitterness here!
ALL THOSE COLORS!
All you need are roasted veggies, some kind of green, beans or whole grains, and healthy fats to make the lunch world go round. Often times I keep them in separate containers and mix up whatever I have in the fridge before I leave—pesto, leftover brown rice, a can of chickpeas, jarred artichoke hearts, sauerkraut, capers, arugula, whatever. I’m all about tang, so I usually reach for something pickled or fermented in my bowl.
These Mediterranean Meal Prep Bowls feature beautiful roasted veggies, arugula, tangy artichoke hearts, creamy avocado, and an epic lemon tahini sauce for a filling and insanely satisfying meal. So super duper hearty! I used frozen green beans because I had them on hand, but feel free to use broccoli, mushrooms, Brussels sprouts, zucchini, or whatever sounds yummy to you.
I used these Pyrex glass 3-cup containers for storage. I’ve had them for years and I love them. Cheers to thinking ahead and all the yumminess that comes along with it!
- 2 large sweet potatoes, diced
- 16oz fresh or frozen green beans, trimmed*
- 1½ tbsp oil of choice, divided
- 1 tsp kosher salt, divided
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- ½ tsp garlic powder
- ¼ tsp kosher salt
- Freshly ground black epper
- 1-6oz jar marinated artichoke hearts in oil, chopped
- 1-15oz can chickpeas
- 3 cups arugula
- 1 avocado, diced (optional)
- Preheat oven to 425F and line two baking sheets with parchment paper. Toss potatoes, ¾ tbsp oil, and ½ tsp salt in a bowl. Spread onto baking sheet. In the same bowl, toss green beans, remaining ¾ tbsp oil, ½ tsp salt in bowl. Spread on other baking sheet. Place both sheets in oven and bake for 35-40 minutes, tossing halfway through.
- Meanwhile, combine tahini, lemon juice, garlic powder, salt, and pepper in a small bowl. Stir in water until smooth, adding another tablespoon if needed.
- In 4 3-cup rectangular glass Pyrex containers (or containers of choice), evenly distribute 3-4 artichokes, ⅓ cup chickpeas, a handful of arugula, ¾ cup roasted sweet potatoes, and ½ cup roasted green beans. Serve drizzled evenly with lemon tahini sauce. Add avocado right before serving or add the night before with a squeeze of lemon juice.
I love, love, love roasted veggies! They’re so perfect for one-tray meals when I’m working late on a weekday. So convenient, so simple to make but so delicious! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
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Charmaine Ng | Architecture & Lifestyle Blog recently posted…7 Instagram-Worthy Cafés in Chiang Mai You Cannot Miss
Bowls like this are my favorite!! I love combining a number of flavors & textures together, especially the tangy flavor you mentioned like in olives & marinated/pickled veg. Carb + fat + protein is the winning bowl creation. So easy & a great way to enjoy leftover vegetables.
Kori recently posted…Recent Eats
I love love love the sound of this combo! I haven’t had tahini in AGES, but have it on my grocery list this week!
Carrie This Fit Chick recently posted…Your Short-term Mindset is Failing You
I make meal prep bowls really similar to these! I’ve found that if you cover all the random things in your fridge with tahini/lemon sauce, its pretty much bound to be delicious and satisfying!
This is my fav kind of lunch. DEFINITELY making this asap. Thanks for the inspiration!
Courtney Glausi recently posted…Weekend with Mom & Dad
This sounds like a lunch-time dream!!! The sauce is to die for!
You’re a lifesaver! I just had the WORST LUNCH WEEK EVER and I’m so stoked to get back on track by prepping these babies for myself!!!
I CAN’T WAITTTTT, thank you so much for the inspiration and nutrition!!
yum! this is my favorite kind of meal! roasted sweet potatoes with tahini are so delicious.
I make feast prep bowls extremely like these! I’ve discovered that on the off chance that you cover all the arbitrary things in your refrigerator with tahini/lemon sauce, it’s essentially bound to be delightful and fulfilling!