Warm Tahini Kale and Quinoa Bowl
View original ↗
The Girl on Bloor · by Taylor Stinson★ 4.8 (6)

Warm Tahini Kale and Quinoa Bowl

NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 24%
CARBS 42G47% OF CAL
11G FIBER0G ADDED7G INTRINSIC24G OTHER7G TOTAL SUGAR
FAT 18G45% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Quinoa and roasted chickpeas with warm kale, butternut squash, and avocado in a tahini dressing. Nutrient-dense and satisfying.

mainamericanbowlbeansdairy freegluten freeveganvegetarian
View the full recipe on The Girl on Bloor →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup quinoa (cooked)
  • 1 can chickpeas (drained, rinsed and dried)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp each salt & pepper
  • 1 cup kale
  • 1 clove garlic (minced)
  • 1 cup butternut squash (cubed (about 1/2 squash))
  • 1/2 cup frozen green peas (defrosted)
  • 1/2 red pepper (sliced)
  • 1/2 red onion (sliced)
  • Salt & pepper to taste
  • 1/2 cup parsley or cilantro (chopped)
  • 1/2 avocado (sliced)
  • 1/4 cup tahini
  • 2 tbsp water
  • 1/2 cup chopped cilantro or parsley
  • 1 pinch each salt & pepper
PREP
15M
SODIUM
734MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.