Quinoa Veggie Bowl
Vegan quinoa and veggie bowls that are packed with color, flavor, and protein.
Servings: 4
Ingredients
- 4 cups cooked quinoa
- 3 sweet potatoes peeled and cut into ½ inch pieces
- 1 tablespoon olive oil
- 1 15- ounce can white kidney beans drained
- 1 cup shredded purple cabbage
- 1 avocado pitted and thinly sliced
- salt and pepper to taste
- ¼ cup tahini
- 2 teaspoons lemon juice
- 1 teaspoon maple syrup
- 2 tablespoons chopped parsley
- cooking spray
Optional: lemon wedges for garnish
Instructions
- Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the sweet potatoes on the pan, drizzle them with olive oil and season with salt and pepper to taste.
- Roast for 20-25 minutes or until potatoes are cooked through and just browned.
- Divide the quinoa evenly between 4 bowls. Place ¼ of the sweet potatoes on top of each bowl.
- Divide the white beans, cabbage and avocado evenly between the 4 bowls.
- In a small bowl, whisk together the tahini, lemon juice, maple syrup and salt and pepper to taste. Add a little water if needed to reach desired dressing consistency.
- Drizzle the dressing over the bowls and sprinkle the parsley over the top.
- Serve immediately, with lemon wedges as a garnish if desired.
Notes
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 612kcal | Carbohydrates: 86g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Sodium: 376mg | Potassium: 1335mg | Fiber: 18g | Sugar: 10g | Vitamin A: 14175IU | Vitamin C: 23.8mg | Calcium: 142mg | Iron: 6.1mg