Step 1

Cook quinoa according to package directions. Portion out into four 2-cup capacity storage containers and allow to cool.

Step 2

Heat oven to 425°F. Line a baking sheet with parchment and set aside.

Step 3

Toss carrots, onion, brussels sprouts in olive oil and season with salt & pepper.

Step 4

Spread out on the baking sheet and bake in the oven for 15-20 minutes, stirring halfway through, or until veggies are soft.

Step 5

While veggies are baking, shake together all tahini dressing ingredients.

Step 6

Between the four meal prep containers, portion out the chickpeas, veggies, and tahini sauce (you can drizzle right away or add it to a condiment container to add fresh).

Step 7

Store in the fridge for up to 4 days. Reheat until steaming hot, or enjoy cold.