Vegan Quinoa Bowl with Roasted Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based grain bowl with lemony quinoa, roasted vegetables, edamame, and arugula. Packed with protein and fiber, it's satisfying enough for lunch or dinner and works well for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 ½ teaspoons kosher salt (divided)
- 1 cup cherry tomatoes
- 1 cup shiitake mushroom caps (4 oz package, halved if large)
- 2 cups sweet potatoes (chopped ¼ inch thick)
- 2 cups broccoli florets (cut small)
- 2 small shallots (1 ½ sliced, ½ finely chopped)
- 1 ¼ cups cooked quinoa
- 2 lemons (1 zested and both juice, divided)
- 3 teaspoons red wine vinegar
- ¾ cup shelled edamame
- 1 tablespoon extra virgin olive oil
- 2 cups baby arugula
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
- 20m
- Cook
- 25m
- Sodium
- 1467mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1242mg
- Calcium
- 166mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1467MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.