Photo: Stephanie Studer
Roasted Vegetable Quinoa Bowls with Tahini Drizzle
13 ingredients
5 min + 30 min
2
openrecipes
A 30-minute vegetarian meal, loaded with protein, fiber and vitamins. Great for those on a gluten-free diet and also vegan.
Estimated Nutrition (whole recipe, rough)
681
Calories
16g
Protein
40g
Fat
71g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 FOR THE ROASTED VEGETABLES:
- 1 Small Zucchini Cut Into Half Circles
- 2 cups Small Chinese Eggplant Cut Into Half Circles
- 1 cup Cauliflower Florets
- ¾ cups Baby Carrots
- 1-½ cup FOR THE QUINOA:
- 3 Tablespoons Quinoa
- 1 Tablespoon Water
- 3 Tablespoons FOR THE TAHINI DRIZZLE:
- ½ teaspoons Tahini
- ½ teaspoons Olive Oil
- 1 teaspoon Water
- 1 Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes