By minimalistbaker.com
Roasted Vegetable & Quinoa Harvest Bowls
Instructions
Prep:5minCook:25min
Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!
Updated at: Mon, 09 Dec 2024 07:06:04 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
33
High
Nutrition per serving
Calories524.3 kcal (26%)
Total Fat25.2 g (36%)
Carbs65.3 g (25%)
Sugars17.2 g (19%)
Protein13.8 g (28%)
Sodium132.1 mg (7%)
Fiber9.9 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4whole carrots
medium, peeled and quartered, large pieces halved
1 ½ cupsbaby yellow potatoes
quartered
2 Tbspmaple syrup
divided
2 Tbspolive oil
divided
1 pinchsea salt
1 pinchblack pepper
1 Tbspfresh rosemary
chopped, or dried
2 cupsbrussels sprouts
halved
1 cupwhite quinoa
well rinsed + drained
1 ¾ cupswater
1 pinchsea salt
½ cuptahini
1lemon
medium, juiced, yields ~ or 45 ml as original recipe is written
2 Tbspmaple syrup
fresh herbs
parsley, thyme, etc
pomegranate arils
Instructions
View on minimalistbaker.com
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Notes
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Easy
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