Healthy Vegan Lunch Prep Bowl for 4

Instructions:

1. Preheat your oven to 400°F (200°C).
2. On a large sheet pan, toss the dried chickpeas and cauliflower florets with olive oil, smoked paprika, garlic powder, and salt.
3. Spread the vegetables in a single layer on the pan to ensure roasting instead of steaming.
4. Roast for 20–25 minutes, tossing halfway through, until cauliflower edges are charred and chickpeas are slightly crisp.
5. While the vegetables roast, combine quinoa and vegetable broth in a pot.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. In a small glass jar or whisk, combine tahini, lemon juice, maple syrup, warm water, and minced garlic; whisk until smooth.
8. Divide the cooked quinoa among 4 airtight meal prep containers.
9. Layer in the fresh baby spinach, diced cucumber, cherry tomatoes, and red onion.
10. Add the roasted cauliflower and chickpeas on top.
11. Drizzle the tahini sauce over the top or store it in separate small containers to maintain crispness.