Asian Charred Broccoli Quinoa Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted broccoli, quinoa, spinach, cabbage, and carrots in a creamy sesame dressing with peanuts and green onions. Asian-inspired with depth from ginger and chili paste. A nutritious and crave-worthy vegetable bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa
- 4 cups broccoli florets
- 2 tablespoons extra light olive oil
- 2 cups sliced purple cabbage
- 1 medium carrots (julienned)
- 5 ounces baby spinach
- 1/2 cup chopped (lightly salted roasted peanuts)
- 1/3 cup sliced green onions
- 2 tablespoons sesame seeds
- 1 teaspoon grated fresh ginger (or ginger paste)
- 2 teaspoons chili paste (Sambal Oelek)
- 4 teaspoons low-sodium tamari (or low-sodium soy sauce)
- 3 tablespoons toasted (dark sesame oil)
- 3 tablespoons rice vinegar
- 2 tablespoon tahini
- kosher salt (to taste (about 1/2 teaspoon))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 589mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 958mg
- Calcium
- 160mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 589MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.