5-Day Power Bowl Meal Prep

Ingredients

2 cups brown rice or quinoa
1 can chickpeas, drained
2 medium sweet potatoes, cubed
2 cups broccoli florets
1 red bell pepper, sliced
1 cup cherry tomatoes
2 cups baby spinach
1/4 cup tahini
3 tbsp lemon juice
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste

420

Calories

18g

Protein

52g

Carbs

14g

Fat

Instructions

Preheat oven to 200°C (400°F). Cook brown rice or quinoa according to package instructions. This will be your bowl base for the entire week.

Toss sweet potato cubes and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes until golden and caramelised.

Steam or roast the broccoli florets for 12–15 minutes until tender but still bright green. Keep them slightly firm so they hold up well in the fridge throughout the week.

Whisk together tahini, lemon juice, 2 tablespoons of water, and a pinch of salt to make a smooth, creamy dressing. Store it in a small jar in the fridge separately.

Assemble 5 meal prep containers. Divide the cooked grain, roasted sweet potato, chickpeas, broccoli, cherry tomatoes, bell pepper, and baby spinach evenly across all 5 containers.

Seal containers and store in the fridge. Each day, drizzle one portion with the tahini dressing just before eating. Bowls keep fresh for up to 5 days.

💡 Pro Tip

Add a squeeze of lemon and a sprinkle of sesame seeds just before eating to refresh the flavours. Swap chickpeas for tofu or boiled eggs for variety across the week.