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overhead shot of four glass meal prep containers filled with vegan roasted vegetables
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5 from 7 votes

Vegan Roasted Vegetable Meal Prep with Turmeric Tahini Sauce

This vegan meal prep recipe pairs roasted vegetables, chickpeas and quinoa with a deliciously creamy turmeric tahini sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Lunch
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4
Calories: 495kcal


  • ¾ cup quinoa uncooked; 2 cups cooked; see note 1
  • 2 cups butternut squash peeled, seeded & cut into 1 inch cubes
  • 2 cups broccoli cut into bite-sized florets
  • 2 cups cauliflower cut into bite-sized florets
  • 1 tablespoon olive oil
  • salt & pepper
  • 15 oz chickpeas from a can; drained & rinsed; see note 2

Turmeric Tahini Sauce

  • ¼ cup tahini
  • 1 ½ tablespoons lemon juice
  • 1 ½ tablespoons maple syrup
  • 2 tablespoons water or more to thin
  • ¼ teaspoon cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon garlic powder
  • ½ teaspoon turmeric
  • teaspoon salt


  • Cook quinoa- Start by cooking up ¾ cup quinoa. Here are three ways you can cook it:
    spoon scooping up quinoa over a large pot
  • Roast veggies- Heat oven to 425°F. Toss 6 cups of butternut squash cubes, broccoli and cauliflower in olive oil, then arrange on a sheet pan. Sprinkle with salt and pepper. Roast at 425°F for 20-30 minutes, stirring them up halfway through.
  • Make the sauce- In a half pint jar or other small container, shake up the tahini, lemon juice, maple syrup, water, cumin, ground coriander, garlic powder, turmeric and salt. Add water as needed to thin the sauce out.
  • Portion out- Between four meal prep containers, divide up the quinoa, roasted vegetables, and one can of chickpeas, drained. Divide the turmeric tahini sauce between four condiment containers.
    overhead shot of four glass meal prep containers filled with vegan roasted vegetables
  • Store- Refrigerate for up to 4 days.
  • To serve- Remove the sauce from the containers, then heat the bowls in the microwave. Scoop the sauce out and toss everything up in it.



1- quinoa may be swapped for 2 cups cooked rice, farro or cauliflower rice
2- chickpeas may be swapped for your favorite bean, baked tofu, or chicken breast (for an omnivore version)
3- I don't recommend freezing roasted vegetables as they can get slimy


Serving: 1bowl | Calories: 495kcal | Carbohydrates: 72g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 122mg | Potassium: 1124mg | Fiber: 14g | Sugar: 13g | Vitamin A: 7755IU | Vitamin C: 85.2mg | Calcium: 163mg | Iron: 6.4mg