Photo: Ella Olsson
Stir-Fry Zen Crunch Bowl
17 ingredients
10 min + 15 min
4
openrecipes
Amazingly flavorful super crunchy stir-fry Zen bowl! So healthy, vegan, gluten-free and incredibly good!
Estimated Nutrition (whole recipe, rough)
1095
Calories
39g
Protein
35g
Fat
165g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Sesame | 1 tbsp (14g) | 120 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Millet | 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 Cooked Millet, Quinoa Or Brown Rice
- 1 Tablespoon Sesame Oil
- 2 cups Broccoli Florets
- 1-½ cup Shredded Carrots
- 1 cup Snow Peas
- ½ cups Vegetable Stock
- 2 cups Asian Greens (or Kale And Spinach)
- 1-½ cup Salt And Pepper, to taste
- 15 ounces, weight Red Cabbage, Chopped
- 1 cup Crispy Asian Roasted Chickpeas (See My TK Recipe Box, Or The Related Blog Post)
- 1 Tablespoon Roasted Cashews
- 1 Tablespoon FOR THE DRESSING:
- 1 teaspoon Yellow Miso Paste
- 2 Tablespoons Lemon Juice
- ⅛ teaspoons Fresh Ginger
- 1 Tablespoon Tamari Or Soy Sauce
- 2 teaspoons Ground Sea 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