Vegan Bowl Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 Tsp. salt
1/2 Tsp. ground pepper
2 Tbs. tahini
2 Tbs. water
1 tablespoon lemon juice
1 small clove garlic, minced
2 cups cooked quinoa
1 15-ounce can chickpeas, rinsed
1 avocado, diced
1/4 cup chopped cilantro or parsley
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Directions: |
Directions:Preheat oven to 425°F. Toss sweet potato with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15 to 18 minutes. Meanwhile, whisk the remaining 2 tablespoons oil, tahini, water, lemon juice, garlic and the remaining 1/4 teaspoon each salt and pepper in a small bowl. To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro). |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: Nutritional info per serving:
455 calories; 25 g fat(3 g sat);11 g fiber; 51 g carbohydrates; 11 g protein; 149 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 5,895 IU vitamin A; 21 mg vitamin C; 77 mg calcium; 4 mg iron; 472 mg sodium; 742 mg potassium
Nutrition Bonus: Vitamin A (118% daily value), Folate (37% dv), Vitamin C (35% dv), Iron (22% dv)
Carbohydrate Servings: 3½
Exchanges: 4½ fat, 3 starch, ½ lean protein
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