Step 1

Cook quinoa according to package directions.  Let sit covered for about 5 minutes, fluff with a fork and divide evenly into 4 meal prep containers.

Step 2

Pre-heat oven to 400 degrees F.  On a large sheet pan add the peppers, onion and chickpeas (I like to keep my peppers and chickpeas separate for aesthetic reasons but you can also just mix everything together) and toss together with olive oil and spices.  I like to use a really large sheet pan to bake this meal since it’s a lot of food and it cooks faster, but you could also separate it onto two pans if you have smaller ones.

Step 3

Bake until veggies are cooked through and chickpeas are getting crispy, 30-35 minutes.  Let cool for a few minutes and then transfer equal portions to meal prep containers.

Step 4

Add all Cilantro Lime Pesto ingredients to a food processor, or blender, and blend until creamy.  You can either put the pesto into small containers to take with you or top it on your meal prep bowls.  You may not need to use all the pesto, depending on how much you like.