Quinoa Power Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hearty vegan grain bowl with roasted butternut squash, kale, quinoa, chickpeas, avocado, and a tahini vinaigrette. Nourishing and filling, it works for meal prep or a satisfying lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1.5 cups uncooked quinoa (rinsed)
- 3 cups vegetable broth or water
- 3 tbsp maple syrup
- 3 tbsp dijon mustard
- 4 tbsp tahini
- 6 tbsp apple cider vinegar
- pinch of salt and pepper
- 1 medium to large butternut squash (peeled and cubed)
- 2.5 tbsp olive oil (divided)
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 bunch kale (leaves removed from stems (approx. 6-8 cups chopped))
- 2 tbsp lemon juice
- 1 garlic clove (minced or grated)
- salt and pepper
- 1 19 oz can chickpeas (2.5 cups)
- ½ cup pecans
- ½ cup dried cranberries
- 3 avocado
At a glance
PER SERVING · TIME 40M
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
- 996mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1584mg
- Calcium
- 195mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 996MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.