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Cook quinoa- Start by cooking up ¾ cup quinoa. Here are three ways you can cook it:
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.
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.