FeelGoodFoodie · by Yumna Jawad★ 5.0 (213)
Quinoa Buddha Bowl
NUTRITION · PER SERVING40M COOK
CAL 35%·PRO 42%
CARBS 83G47% OF CAL
22G FIBER6G ADDED11G INTRINSIC45G OTHER17G TOTAL SUGAR
FAT 36G46% OF CAL
5G SAT31G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan grain bowl with roasted sweet potatoes, kale, crispy chickpeas, and avocado, dressed in tahini vinaigrette. Nourishing and satisfying.
mainamericanbowlgrain bowlbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on FeelGoodFoodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup cooked quinoa
- 1 sweet potato (peeled, chopped in ½ inch cubes)
- 1 can chickpeas (rinsed and drained)
- 2 tablespoons olive oil (divided)
- ½ teaspoon cumin
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 8 ounces kale ( de-stemmed and chopped (about 6 cups))
- ½ avocado (pitted and peeled)
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 2 tablespoons water
At a glance
PER SERVING · TIME 40M
CAL 35%·PRO 42%
CARBS 83G47% OF CAL
22G FIBER6G ADDED11G INTRINSIC45G OTHER17G TOTAL SUGAR
FAT 36G46% OF CAL
5G SAT31G 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
- 965mg
- Total sugar
- 17g
- Added sugar
- 6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1278mg
- Calcium
- 425mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 965MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.