Quinoa Veggie Bowl
Vegan quinoa and veggie bowls that are packed with color, flavor, and protein.
- 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
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.
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.
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