Sweet Peas and Saffron · by Annie★ 5.0 (45)
Quinoa Buddha Bowl
NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 33%
CARBS 62G55% OF CAL
14G FIBER11G SUGAR37G OTHER
FAT 16G33% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nourishing grain bowl of quinoa, roasted vegetables, and chickpeas drizzled with tahini dressing. Plant-based, colorful, and great for meal prep.
mainamericanbowlbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup uncooked quinoa
- 2 large carrots ((peeled & chopped))
- 1 red onion ((chopped into 1 inch pieces))
- 2 cups brussels sprouts (( outer leaves removed and cut in half))
- 2 tablespoons olive oil
- salt & pepper
- 19 oz can of chickpeas ((drained; 15 or 19 oz can))
- 2 tablespoons tahini
- 2 tablespoons water
- 2 teaspoons maple syrup
- 2 teaspoons lemon juice
- salt
At a glance
PER SERVING · TIME 40M
CAL 22%·PRO 33%
CARBS 62G55% OF CAL
14G FIBER11G SUGAR37G OTHER
FAT 16G33% OF CAL
2G SAT14G 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
- 15m
- Cook
- 25m
- Sodium
- 901mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 706mg
- Calcium
- 112mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 901MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.