15 Delicious Batch Cooking Ideas for Easy Weeknight Meals

Batch cooking is a fantastic way to save time, money, and stress in the kitchen. By preparing meals in larger quantities, you can stock your fridge or freezer with delicious options for the week ahead. Here are some practical batch cooking ideas to help you make the most of your meal prep and keep those busy nights hassle-free.

Baked Ziti with Spinach and Ricotta

Baked Ziti with Spinach and Ricotta is a comforting dish that brings warmth to any table. This image shows a vibrant casserole filled with ziti pasta, rich tomato sauce, and gooey melted cheese. Fresh basil leaves add a pop of color, making it look even more inviting.

This meal is perfect for batch cooking. You can easily prepare a large portion and store it for later. It’s great for busy weeknights or when you have friends over. The combination of spinach and ricotta not only makes it delicious but also adds a nutritious twist.

Making this dish is simple and fun. You can customize it by adding your favorite vegetables or proteins. It’s a crowd-pleaser that everyone will enjoy!

Ingredients

• 1 pound ziti pasta
• 2 cups marinara sauce
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Cook the Pasta: Boil ziti pasta according to package instructions until al dente. Drain and set aside.
2. Mix the Filling: In a large bowl, combine cooked pasta, marinara sauce, chopped spinach, ricotta cheese, Italian seasoning, salt, and pepper. Stir until well mixed.
3. Layer the Dish: Preheat your oven to 375°F (190°C). In a baking dish, spread half of the pasta mixture. Sprinkle half of the mozzarella cheese on top. Add the remaining pasta mixture and top with the rest of the mozzarella and Parmesan cheese.
4. Bake: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
5. Serve: Let it cool for a few minutes. Garnish with fresh basil before serving. Enjoy your delicious baked ziti!

Slow Cooker Beef Stew

Slow cooker beef stew is a comforting dish that warms you from the inside out. The image shows a rich, hearty stew filled with tender chunks of beef, vibrant orange carrots, and golden potatoes. This meal is perfect for batch cooking, as it makes a large quantity that can be enjoyed throughout the week.

The beauty of using a slow cooker is that you can set it and forget it. Just toss in your ingredients, and let the flavors meld together over several hours. The result is a delicious, savory stew that pairs wonderfully with crusty bread.

Here’s how to make it:

Ingredients

• 2 pounds beef chuck, cut into 1-inch pieces
• 4 cups beef broth
• 3 large carrots, sliced
• 3 medium potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 bay leaf

Instructions

1. Brown the Beef: In a skillet, heat olive oil over medium-high heat. Add the beef chunks and brown on all sides. This step adds depth to the flavor.
2. Combine Ingredients: Transfer the browned beef to the slow cooker. Add the carrots, potatoes, onion, garlic, tomato paste, thyme, rosemary, bay leaf, and beef broth. Season with salt and pepper.
3. Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the flavors are well combined.
4. Serve: Remove the bay leaf before serving. Enjoy the stew with some crusty bread for a complete meal.

Stuffed Bell Peppers

Stuffed bell peppers are a colorful and tasty option for batch cooking. These vibrant vegetables are filled with a delicious mixture of rice, beans, and spices, making them both nutritious and satisfying. The bright colors of red, yellow, and green peppers not only look appealing but also add a variety of flavors to your meal prep.

Preparing stuffed peppers is simple. You can customize the filling to suit your taste. Whether you prefer a vegetarian option or want to add some meat, the possibilities are endless. Plus, they freeze well, so you can make a big batch and enjoy them later.

To make these stuffed bell peppers, you’ll need some basic ingredients. Start with fresh bell peppers, cooked rice, black beans, and your favorite spices. The combination of flavors creates a comforting dish that everyone will love.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked rice
• 1 can black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 cup corn (optional)
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a bowl, mix the cooked rice, black beans, chili powder, cumin, corn, salt, and pepper.
4. Stuff each pepper with the rice mixture, packing it in gently.
5. If using, sprinkle cheese on top of the stuffed peppers.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
8. Garnish with fresh cilantro before serving.

Lentil Soup for Cozy Nights

Lentil soup is the perfect dish for those chilly nights when you want something warm and comforting. The image shows a steaming bowl of lentil soup, filled with vibrant chunks of carrots and herbs. It’s served alongside some hearty bread, making it an inviting meal.

This soup is not just delicious; it’s also packed with nutrients. Lentils are a great source of protein and fiber, making this dish both filling and healthy. The combination of spices and vegetables adds depth to the flavor, ensuring each spoonful is satisfying.

Making lentil soup is simple and can be done in one pot, which is a win for easy cleanup. You can batch cook this recipe and store it in the fridge or freezer for quick meals throughout the week. Just heat it up, and you’re ready to enjoy a cozy dinner.

Ingredients

• 1 cup dried lentils (green or brown)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.
2. Add the minced garlic, cumin, and paprika. Cook for another minute until fragrant.
3. Stir in the lentils and vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 30-35 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. If you prefer a creamier soup, you can blend a portion of it.
5. Serve hot, garnished with fresh parsley, and enjoy with crusty bread.

Vegetable Stir-Fry with Tofu

This vegetable stir-fry with tofu is a colorful and nutritious dish that’s perfect for batch cooking. The vibrant mix of red peppers, green peas, and fresh spinach not only looks appealing but also packs a punch of flavor. The tofu adds a nice protein boost, making this meal satisfying and healthy.

The beauty of stir-frying is its speed and versatility. You can easily swap in any vegetables you have on hand. This dish is great for meal prep, as it stores well in the fridge and can be reheated for quick lunches or dinners throughout the week.

Pair this stir-fry with rice or noodles for a complete meal. It’s a great way to enjoy a variety of veggies and stay on track with healthy eating.

Ingredients

• 1 block of firm tofu, cubed
• 2 cups of mixed vegetables (like bell peppers, broccoli, and snap peas)
• 2 cups of fresh spinach
• 3 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of garlic, minced
• 1 tablespoon of ginger, minced
• 1 tablespoon of sesame seeds (optional)
• Cooked rice or noodles for serving

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture. Cut it into cubes and set aside.
2. Heat the Pan: In a large skillet or wok, heat sesame oil over medium-high heat.
3. Cook the Tofu: Add the cubed tofu to the pan and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
4. Stir-Fry the Vegetables: In the same pan, add garlic and ginger. Sauté for about 30 seconds, then add the mixed vegetables. Stir-fry for 3-4 minutes until tender-crisp.
5. Add Spinach and Tofu: Toss in the fresh spinach and cooked tofu. Pour in the soy sauce and stir everything together for another 2 minutes.
6. Serve: Sprinkle sesame seeds on top if desired. Serve over cooked rice or noodles.

Quinoa and Black Bean Salad for the Week

This quinoa and black bean salad is a fantastic option for batch cooking. It’s colorful, packed with nutrients, and super easy to make. The combination of quinoa and black beans offers a great source of protein and fiber, making it a filling meal for any day of the week.

The vibrant colors of the salad come from fresh ingredients like bell peppers and cilantro, which not only add flavor but also make the dish visually appealing. The lime juice adds a refreshing zing that ties everything together.

This salad is perfect for meal prep. You can make a big batch and store it in the fridge for quick lunches or dinners. Just grab a portion, and you’re good to go!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup corn (fresh or frozen)
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• Juice of 2 limes
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
2. Mix the Salad: In a large bowl, combine cooked quinoa, black beans, diced bell peppers, corn, and cilantro. Stir well to combine.
3. Add Lime Juice: Squeeze the lime juice over the salad and season with salt and pepper. Mix everything together until well combined.
4. Serve: Top with avocado slices just before serving. Enjoy your healthy meal!

Savory Chicken and Rice Casserole

This chicken and rice casserole is a cozy dish that brings comfort to any meal. The creamy texture combined with tender chicken pieces makes it a family favorite. It’s perfect for batch cooking, allowing you to prepare meals ahead of time and enjoy them throughout the week.

The casserole is filled with orzo pasta, which adds a delightful twist to the traditional rice base. Fresh herbs and spices enhance the flavor, making each bite satisfying. You can easily customize it by adding your favorite vegetables or swapping out the chicken for another protein.

Gather your ingredients and let’s get cooking!

Ingredients

• 2 cups orzo pasta
• 1 pound boneless, skinless chicken breasts, cubed
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cream of chicken soup, chicken broth, milk, garlic powder, onion powder, salt, and pepper.
3. Add the cubed chicken and orzo pasta to the mixture, stirring until well combined.
4. Pour the mixture into a greased 9×13 inch baking dish. Spread it evenly.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove the foil, sprinkle the cheddar cheese on top, and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

Hearty Vegetable Chili for Meal Prep

Hearty vegetable chili is a fantastic choice for meal prep. It’s loaded with colorful veggies and packed with flavor. The image shows a bubbling pot of chili, filled with chunks of squash, beans, and vibrant peppers. The rich red color of the sauce makes it look inviting and delicious.

This dish is not only tasty but also nutritious. It’s a great way to use up any leftover vegetables you have in the fridge. Plus, it freezes well, making it perfect for those busy days when you need a quick meal.

Making chili is straightforward. Start by sautéing your favorite vegetables, then add in spices and let it simmer. The longer it cooks, the better the flavors meld together. Serve it with some crusty bread or over rice for a hearty meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 carrots, diced
• 1 zucchini, diced
• 1 cup butternut squash, cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, and sauté until softened.
2. Add bell pepper, carrots, zucchini, and butternut squash. Cook for about 5 minutes, stirring occasionally.
3. Stir in black beans, kidney beans, crushed tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and let it simmer for 30-40 minutes, stirring occasionally.
5. Once the chili is thickened and flavors are well combined, taste and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro. Enjoy!

Creamy Potato and Leek Soup

This creamy potato and leek soup is a comforting dish that warms you up on chilly days. The smooth texture and rich flavor make it a favorite for many. The soup is garnished with fresh chives and a drizzle of olive oil, adding a pop of color and taste. A slice of crusty bread on the side is perfect for dipping.

Making this soup is simple and perfect for batch cooking. You can prepare a large pot and store leftovers for quick meals throughout the week. The ingredients are easy to find and the steps are straightforward, making it accessible for cooks of all levels.

Here’s how to make it:

Ingredients

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chives for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sliced leeks. Sauté until soft, about 5 minutes.
2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
4. Stir in the heavy cream and season with salt and pepper. Heat through.
5. Serve hot, garnished with chives and a drizzle of olive oil. Enjoy with a slice of crusty bread!

Oven-Baked Frittata with Seasonal Greens

Oven-baked frittatas are a fantastic way to use seasonal greens. They are easy to prepare and perfect for batch cooking. This dish is colorful and inviting, featuring bright cherry tomatoes and fresh spinach. The golden crust and fluffy interior make it a delightful meal for breakfast, lunch, or dinner.

Frittatas are versatile. You can mix in whatever vegetables you have on hand. The combination of eggs and greens creates a nutritious dish that can be enjoyed warm or cold. Plus, leftovers can be stored in the fridge for quick meals throughout the week.

Let’s get cooking!

Ingredients

• 6 large eggs
• 1 cup milk
• 1 cup fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
3. Heat olive oil in an oven-safe skillet over medium heat. Add chopped spinach and cook until wilted, about 2 minutes.
4. Pour the egg mixture into the skillet, then add the halved cherry tomatoes and crumbled feta cheese on top.
5. Cook on the stove for about 3-4 minutes until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden on top.
7. Let it cool slightly before slicing. Serve warm or at room temperature.

Chickpea Curry for Flavorful Meals

Chickpea curry is a fantastic option for batch cooking. It’s not only easy to prepare but also packed with flavor and nutrients. The vibrant colors of the dish, with golden chickpeas swimming in a rich, spiced sauce, make it visually appealing too. Pair it with fluffy rice, and you have a meal that’s both satisfying and healthy.

This dish is perfect for meal prep. You can make a large batch and store it in the fridge or freezer for quick meals throughout the week. The flavors deepen as it sits, making it even tastier on day two or three!

Let’s get into the recipe so you can whip up this delicious chickpea curry at home!

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the curry powder and cumin, cooking for 1-2 minutes to release the spices’ flavors.
4. Add the diced tomatoes and coconut milk, stirring to combine. Bring to a simmer.
5. Mix in the chickpeas and let the curry simmer for about 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. Serve hot over cooked rice, garnished with fresh cilantro.

Pasta Primavera with Fresh Veggies

Pasta Primavera is a delightful dish that brings together fresh vegetables and pasta in a colorful and tasty way. The vibrant mix of cherry tomatoes, olives, and basil makes this dish not only appealing to the eyes but also packed with flavor.

This recipe is perfect for batch cooking. You can prepare a large amount and store it for quick meals throughout the week. Just reheat and enjoy! It’s a great way to incorporate more veggies into your diet without much effort.

To make this dish, you’ll need simple ingredients that are easy to find. The combination of fresh veggies and pasta creates a satisfying meal that everyone will love. Plus, it’s versatile! You can swap in any vegetables you have on hand.

Ingredients

• 8 oz spaghetti or your favorite pasta
• 1 cup cherry tomatoes, halved
• 1 cup olives, pitted and sliced
• 1 cup broccoli florets
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
2. Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add broccoli and cook for about 3-4 minutes until tender. Then, add cherry tomatoes and olives, cooking for another 2-3 minutes.
3. Combine: Add the cooked pasta to the skillet with the veggies. Toss everything together, adding salt and pepper to taste.
4. Serve: Remove from heat and sprinkle with fresh basil and Parmesan cheese. Serve warm or let it cool for meal prep.

Grilled Chicken Tacos with Avocado Salsa

Grilled chicken tacos are a fantastic option for batch cooking. They are easy to prepare and pack a punch of flavor. The image shows soft tortillas filled with perfectly grilled chicken, topped with fresh avocado salsa. This combination is not only delicious but also healthy!

The avocado salsa adds a refreshing touch. It’s made with diced avocado, tomatoes, onions, and a squeeze of lime. This salsa complements the grilled chicken beautifully, making every bite satisfying.

Batch cooking these tacos means you can prepare a large quantity ahead of time. Store them in the fridge, and they’re ready to go for quick lunches or dinners throughout the week. Just reheat the chicken and assemble the tacos when you’re ready to eat.

Let’s get into the recipe so you can enjoy these tasty tacos at home!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small tortillas
• 1 avocado, diced
• 1 tomato, diced
• 1/4 cup red onion, finely chopped
• Juice of 1 lime
• Fresh cilantro, chopped (optional)

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, chili powder, cumin, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 30 minutes.
2. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Cook the chicken for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest for a few minutes before slicing.
3. Make the Salsa: In a separate bowl, combine diced avocado, tomato, red onion, lime juice, and cilantro. Stir gently to mix.
4. Assemble the Tacos: Warm the tortillas on the grill for a few seconds. Fill each tortilla with sliced grilled chicken and top with avocado salsa.
5. Serve: Enjoy your grilled chicken tacos fresh, or store them in the fridge for later!

Homemade Granola for Breakfast Prepping

Granola is a fantastic option for breakfast prepping. It’s easy to make and can be customized to fit your taste. The image shows a jar filled with golden, crunchy granola, surrounded by fresh berries. This colorful display not only looks inviting but also highlights the delicious ingredients you can use.

Making your own granola allows you to control what goes in. You can add nuts, seeds, and dried fruits. The combination of oats and sweeteners creates a delightful crunch. Plus, it’s perfect for busy mornings. Just grab a handful, add some yogurt or milk, and you’re good to go!

Storing granola in a jar keeps it fresh and makes it easy to access. You can prepare a big batch on the weekend and enjoy it throughout the week. It’s a simple way to ensure you have a healthy breakfast option ready to go.

Ingredients

• 3 cups rolled oats
• 1 cup nuts (almonds, walnuts, or pecans)
• 1/2 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup dried fruits (raisins, cranberries, or apricots)
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the oats, nuts, salt, and any spices you like.
3. In another bowl, combine honey (or maple syrup), oil, and vanilla. Pour this mixture over the oat mixture and stir until everything is well coated.
4. Spread the mixture evenly on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, stirring halfway through, until golden brown.
6. Remove from the oven and let it cool completely. Once cooled, mix in dried fruits and chocolate chips if using.
7. Store in an airtight container or jar for up to two weeks.

Roasted Vegetable Quinoa Bowls

Roasted Vegetable Quinoa Bowls are a fantastic way to enjoy a healthy meal packed with flavor. This dish features a colorful mix of roasted vegetables, quinoa, and a creamy sauce that ties everything together. The vibrant colors of the veggies make the bowl visually appealing, while the quinoa provides a hearty base.

To make this dish, start by roasting your favorite vegetables. Cherry tomatoes, bell peppers, and zucchini work great. Toss them in olive oil, salt, and pepper, then roast until they’re tender and slightly caramelized. Meanwhile, cook the quinoa according to package instructions.

Once everything is ready, combine the quinoa and roasted veggies in a bowl. Drizzle with a delicious tahini or yogurt sauce for added creaminess. A squeeze of fresh lemon juice adds a nice zing, balancing the flavors beautifully.

This meal is not only easy to prepare but also perfect for batch cooking. You can make a big batch and enjoy it throughout the week. Just store the components separately and assemble when you’re ready to eat.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup tahini or yogurt
• Juice of 1 lemon

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 15 minutes or until liquid is absorbed.
3. On a baking sheet, toss cherry tomatoes, bell pepper, zucchini, and broccoli with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
4. In a small bowl, mix tahini or yogurt with lemon juice and a bit of water to thin it out if necessary.
5. In a serving bowl, combine quinoa and roasted vegetables. Drizzle with the tahini or yogurt sauce and enjoy!