Meal Prep Quinoa Bowls with Spring Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy quinoa served with roasted spring vegetables including asparagus and cauliflower, greens, avocado, and tahini-lemon dressing. A nourishing vegan bowl perfect for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb asparagus stalks
- 3 cups cauliflower florets
- 3 cups radishes (, halved)
- 2 tablespoons olive oil
- 1 tablespoon lemon pepper seasoning
- 1 tablespoon tahini
- Juice of 1 lemon ((about 2 tablespoons))
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper flakes
- Salt & pepper to taste
- roasted veggies
- 3 cups cooked quinoa cooled
- 2 cups arugula
- Lemon turmeric sauce
- 1 avocado
At a glance
PER SERVING · TIME 35M
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
- 25m
- Sodium
- 827mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1130mg
- Calcium
- 112mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 827MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.