Photo: Mahmoud Fawzy
Estimated Nutrition (whole recipe, rough)
788
Calories
25g
Protein
31g
Fat
109g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Rice | 1 cup cooked (158g) white | 206 |
| Tofu | 100g firm | 76 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Bean | not in our table | 0 |
| Seaweed | 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
- 1 cup sticky brown rice
- 1/2 cup quinoa
- 8 ounces baked bean curd/tofu, cut into long thin strips
- 4 to 5 carrots cut into matchsticks
- 4 nori seaweed sheets
- 2 pickled cucumbers (low sodium), cut into matchsticks
- 2 avocados, peeled, pitted, and sliced
- Cilantro sprigs, for garnish
- Pickled ginger, for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes