ROASTED VEGGIE BOWL + LEMON CANNELLINI SAUCE RECIPE
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan grain bowl with roasted sweet potato, broccoli, carrots, and brussels sprouts over quinoa, topped with white beans and creamy lemon cannellini sauce. Full of protein and fiber for a well-balanced meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large sweet potato (about 2 cups), cut into 1-inch cubes
- 2 cups broccoli florets
- 2 large carrots (about 2 cups), sliced
- 2 cups Brussels sprouts, halved lengthwise
- 1 red onion, sliced (use your favorite onion or what you have on hand)
- 1 can (15 oz.) garbanzo beans (chickpeas), drained and rinsed
- 1 tablespoon olive oil
- mineral salt & fresh cracked pepper or lemon pepper, to taste
- 2 cups cooked quinoa or grain of choice (about 1/2 cup per person)
- 2 cans (15 oz.) cannellini beans, drained and rinsed
- 2 – 4 tablespoons nutritional yeast
- 1 clove garlic, minced
- 3/4 – 1 cup vegetable broth (start low and add as needed)
- 1 good size lemon, juice of
- generous pinch of red pepper flakes (optional)
- 1/2 – 1 teaspoon mineral salt, or to taste
- 1 tablespoon fresh herbs – chopped basil, thyme, parsley, chives, sage, or tarragon (choose your favorite or what use what you have on hand)
At a glance
PER SERVING · TIME 45M
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
- 30m
- Sodium
- 1218mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1364mg
- Calcium
- 268mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1218MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.