This beautiful lunch bowl comes together with spring veggies, whole grains, and a tasty tahini sauce 😍 The ingredient list is a little long, but it is perfect for meal prepping! Just precook as necessary, portion out into your containers, and enjoy this Spring Veggie Buddha Bowl all week long! And invite friends over because this is impressive!

Ingredients

- parchment paper

- 2 tbsp tahini (sesame seed paste)

- 3 tbsp fresh lemon juice

- 2 tbsp water

- ½ tsp ground turmeric

- ½ tsp pure maple syrup

- ¼ tsp hot pepper sauce (optional - you do you!)

- ¼ tsp sea salt

- ¼ tsp ground black pepper

- 2 tbsp + 2 tsp olive oil, divided use

- 2 cups 2-inch asparagus pieces

- 2 cups sliced zucchini

- 2 cups cooked quinoa (or brown rice)

- 2 cups chickpeas, drained + rinsed

- 2 cups raw baby spinach

- 2 cups halved baby heirloom tomatoes (or cherry tomatoes)

- 2 tbsp hemp seeds

- 2 tbsp sesame seeds

- 1 cup fresh sprouts

Ingredients

1. Preheat the oven to 425º F.

2. Line a large baking sheet with parchment paper and set aside.

3. To make the dressing, place tahini, lemon juice, water, turmeric, maple syrup, hot pepper sauce (if desired), salt, and pepper in the food processor; cover and pulse to blend.

4. Slowly add 2 tbsp of oil to the food processor while it is running. Process until smooth and well-blended and then set aside.

5. Place asparagus and zucchini on the prepared baking sheet. Drizzle with the remaining 2 tsp oil and mix well. Spread evenly on the baking sheet and bake for 12-15 minutes, turning once, or until tender-crisp. Let vegetables cool.

6. Divide the quinoa, chickpeas, spinach, tomatoes, asparagus, zucchini, hemp seeds, and sesame seeds evenly between four bowls.

7. Drizzle evenly with dressing. Garnish with sprouts.

This recipe makes 4 servings.

Portion Fix Containers: 2 green, 2 yellow, ½ orange, 3½ tsp

2B Mindset Plate It: A great lunch option for the vegan plan. For non-vegans, replace beans or quinoa with a protein for lunch.