FeelGoodFoodie · by Yumna Jawad★ 5.0 (99)
Quinoa Bowl Recipe with Roasted Vegetables
NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 29%
CARBS 63G51% OF CAL
8G FIBER46G OTHER8G TOTAL SUGAR
FAT 22G39% OF CAL
2G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potato and squash tossed with quinoa and topped with creamy tahini sauce. A vegetable-forward grain bowl for a light, satisfying lunch or dinner.
mainamericanbowl🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 ½ cups uncooked quinoa
- ½ teaspoon salt
- 2 ½ cups water
- 1 red onion (chopped)
- 1 red pepper (chopped)
- 1 large sweet potato (chopped into cubes)
- 1 large yellow squash (end trimmed, cut into ½-inch pieces)
- 1 green pepper (chopped)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- chopped parsley (for serving)
- Tahini sauce (for serving)
At a glance
PER SERVING · TIME 60M
CAL 25%·PRO 29%
CARBS 63G51% OF CAL
8G FIBER46G OTHER8G TOTAL SUGAR
FAT 22G39% OF CAL
2G SAT20G 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
- 25m
- Cook
- 35m
- Sodium
- 955mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 702mg
- Calcium
- 92mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 955MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.