Description
Mediterranean Meal Prep Bowls with chickpeas, roasted sweet potatoes, canned artichokes, arugula, and lemon tahini sauce! Packed with plant protein, giber, and flavor for a satisfying meal that lasts for days in the fridge.
Ingredients
Units
Scale
For the roasted veggies:
- 2 large sweet potatoes, diced
- 16oz fresh or frozen green beans, trimmed*
- 1 1/2 tbsp oil of choice, divided
- 1 tsp kosher salt, divided
For the lemon tahini sauce:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- Freshly ground black epper
For assembly:
- 1-6oz jar marinated artichoke hearts in oil, chopped
- 1-15oz can chickpeas
- 3 cups arugula
- 1 avocado, diced
Instructions
- Preheat oven to 425F and line two baking sheets with parchment paper.
- Toss potatoes, 3/4 tbsp oil, and 1/2 tsp salt in a bowl. Spread onto baking sheet. In the same bowl, toss green beans, remaining 3/4 tbsp oil, and 1/2 tsp salt in bowl. Spread on other baking sheet. Place both sheets in oven and bake for 35-40 minutes, tossing halfway through.
- Meanwhile, whisk 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, 1/3 cup chickpeas, a handful of arugula, 3/4 cup roasted sweet potatoes, and 1/2 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.
Notes
*if using fresh green beans, baking time should be closer to 30 minutes.