Photo: Ella Olsson
Quinoa Bowl With Vegan Portobello Bacon
11 ingredients
5 min + 30 min
2
openrecipes
A satisfying and easy meal idea: umami-rich portobello bacon over a beautiful bowl of quinoa and mixed vegetables.
Estimated Nutrition (whole recipe, rough)
868
Calories
21g
Protein
54g
Fat
87g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 cups Water
- 1-½ cup Dry Quinoa
- 1 dash Salt And Pepper
- 1 teaspoon Olive Oil (optional)
- 1 head (medium) Broccoli, Chopped Into Small Pieces
- 1 piece Small Carrot, Diced
- 2 Portobello Mushroom Caps, In 1/4″ Thin Slices
- ½ Additional Favorite Vegetables, To Taste (I Used Beets; Try Using Contrasting Colors Like Tomatoes For Red, Or Red Cabbage For Purple)
- 1-½ Tablespoon Avocado, Sliced
- 1-½ teaspoon FOR THE MARINADE:
- ¼ teaspoons Soy Sauce
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