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Roasted Vegetable and Chickpea Meal Prep Bowls
Ingredients
  • ¾ cup quinoa, dried
  • 3 heaping cups quartered Brussels sprouts
  • 3 heaping cups thinly sliced carrots
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 medium red onion, thinly sliced
  • 1 tablespoon oil, your favorite kind
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • Fresh herb for garnishing, if desired
  • subheading: Lemon Tahini Dressing:
  • ½ cup tahini
  • Juice of 1 large lemon
  • 1 small clove garlic, minced
  • ¼ cup water, or more depending on what dressing consistency you like
  • Salt, to taste
Steps
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