This took only one hour to meal prep for the next 5 days of lunches (and that included some play time and washing the dishes in between waiting on food to cook) 🙌🏼. Meal prepping can be great for busy families, as it takes out any of that worry about what to make and eat, means healthy food is readily accessible, and meals like this can be picked and coordinated based on what each family member likes.

This is a meal prep option that can feed the whole family, you just need to adjust certain parts to suit the age of your baby or toddler (for example mashing chickpeas, chopping the pumpkin seeds, cutting tofu into long strips, and mixing the cooked quinoa with the pumpkin cashew cream to make it easier to eat).

Our glass containers for cooking and storing we have used here are from Seed & Sprout co here.

Print Pin

Winter Nourish Bowl

Prep Time 15

Cook Time 50

Total Time 1 5

Servings 8

Suitable For 12m+

Ingredients

ROAST VEGGIES:

2 medium sweet potato (peeled, diced & sliced into discs)
2 capsicum (core removed & sliced into strips)
2 tbsp olive oil

MARINATED TOFU:

400 g firm tofu (diced)
2 tbsp soy sauce (low salt if serving to kids)
2 tbsp maple syrup (or agave)

SPICED CHICKPEAS:

2 x 400g can of chickpeas (drained & rinsed)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground coriander
1 tsp ground cumin

QUINOA:

200 g quinoa (uncooked, rinsed)
430 ml water (or vegetable stock)

PUMPKIN CASHEW CREAM:

120 g pumpkin (or butternut squash, diced)
150 g raw cashews (soaked in hot water for a minimum of 10 minutes then rinsed and drained)
1 lemon (juice)
2 tbsp water (up to 4 tbsp to help it blend if needed)

MASSAGED KALE:

1 bunch kale
1 tbsp olive oil
Pinch sea salt

TAHINI DRESSING:

3 tbsp tahini
2 tbsp maple syrup
1 lemon (juice)
2 tbsp water (up to 4 tbsp to reach desired consistency)

TOASTED PUMPKIN SEEDS:

75 g pumpkin seeds

Instructions

Preheat the oven to 200c/390f.
Place all vegetables for the oven in glass oven dishes (sweet potato, butternut squash, & peppers), drizzling with some olive oil.
Add all of the marinated tofu ingredients to another oven dish (we cover with their lids and shake well to coat).
Add all of the spiced chickpea ingredients to another dish, stirring to combine the spices evenly across the chickpeas.
Add the vegetables, tofu, and chickpeas to the preheated oven, and cook for 50-55 minutes.
While the oven food is cooking, prepare the sides, starting by adding the quinoa ingredients to a large pot, bringing to a boil, then reduce the heat to low, cover and cook for 15 minutes. Turn the heat off and keep covered for a further 10 minutes for perfectly fluffy quinoa.
Soak the cashews in hot water, then place to the side.
Make your tahini dressing by placing all ingredients in a bowl, lightly whisking with a fork, adding as much water as desired to get to the consistency you like.
Prep the kale by removing the stalks, breaking in to smaller pieces, and washing and drying. Then add to a large bowl and massage with olive oil and salt for a few minutes until soft.
Pour the pumpkin seeds on a baking tray, then place in the oven, cooking for 3-5 minutes to lightly toast (keep an eye as they can burn quickly!).
Once cooked, remove the food from the oven, then add the butternut squash with the soaked cashews and lemon juice to a blender and blend until smooth to make the pumpkin cashew cream (add a little water if needed).
Plate up and enjoy!!
Once cool, cover and store all the leftovers in the fridge for up to 5 days (except the pumpkin seeds).