Assorted Roasted Vegetable Meal Prep for Loaded Veggie Bowls

1. **Prepare Diced Beets & Onions:** Toss diced beets and onions with olive oil and sea salt. Roast at 350°F (175°C) for approximately 30 minutes.
2. **Prepare Sliced Peppers & Onions:** Toss sliced bell peppers and onions with olive oil and sea salt. Roast at 350°F (175°C) for approximately 30 minutes.
3. **Prepare Roasted Carrot Chips:** Toss carrot chips with olive oil, curry powder, and sea salt. Roast at 350°F (175°C) for approximately 35-40 minutes.
4. **Prepare Charred Green Beans & Mini Red Onions:** Steam green beans for 10 minutes. Toss the steamed green beans and mini red onions with olive oil and sea salt. Roast at 350°F (175°C) for approximately 40 minutes.
5. **Prepare Roasted Broccoli:** Steam broccoli for 10 minutes. Toss the steamed broccoli with olive oil and sea salt. Roast at 350°F (175°C) for approximately 30 minutes.
6. **Prepare Roasted Purple Brussels Sprouts:** Steam purple Brussels sprouts for 10 minutes. Toss the steamed Brussels sprouts with olive oil and sea salt. Roast at 350°F (175°C) for approximately 40 minutes.
7. **Prepare Lemon Tahini Kale Salad Base:** In a bowl, combine 3 tablespoons runny tahini, sea salt, garlic powder, lemon juice, and 5 tablespoons water to create a dressing. Massage baby kale thoroughly with this dressing.
8. Store all prepared components separately in airtight containers in the refrigerator for easy assembly into loaded veggie bowls throughout the week.