Simply Quinoa · by Alyssa★ 5.0 (2)
Curry Roasted Vegetable Quinoa Bowls
NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 39%
CARBS 69G51% OF CAL
15G FIBER0G ADDED10G INTRINSIC45G OTHER10G TOTAL SUGAR
FAT 23G39% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa bowls topped with curry-roasted cauliflower, sweet potato, and chickpeas, finished with fresh kale and tahini dressing. A flavorful, plant-based main with warm spices.
mainindianbowlbeans🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa
- 2 cups vegetable broth
- 1 small head cauliflower (chopped into florets)
- 1 medium sweet potato (chopped into 1" cubes)
- 1 15oz can chickpeas, drained & rinsed
- 4 tablespoons olive oil (divided)
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon sea salt
- 1/4 teaspoon smoked paprika
- 1 bunch curly kale
- 1 lemon
- Lemon Herb Tahini Dressing (or Vegan Ranch)
At a glance
PER SERVING · TIME 40M
CAL 27%·PRO 39%
CARBS 69G51% OF CAL
15G FIBER0G ADDED10G INTRINSIC45G OTHER10G TOTAL SUGAR
FAT 23G39% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 862mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 959mg
- Calcium
- 218mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 862MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.