This everyday Quinoa Veggie Bowl is my go-to meal! It’s easy, healthy and nourishing. The salty pesto taste, sweet Medjool date, and roasted veggies make this meal a true wonder. You can easily meal prep this and take it to go.
Ingredients
200 g
quinoa
1
zucchini
1
eggplant
1
yellow pepper
1 tsp
paprika powder
1 tsp
Italian herbs
1/2
avocado
1
Medjool date, pitted
30 g
pistachio nuts
1
lemon, juice
2 tsp
vegan pesto
2 tbsp
olive oil
20 g
fresh parsley
pepper and salt
How to make
1
Preheat the oven to 200 degrees Celsius.
2
Cut the zucchini, eggplant and yellow pepper and add to a baking dish. Add some olive oil, paprika powder and salt—Roast for 20 minutes or until slightly browning.
3
Meanwhile, cook the quinoa according to the package. Drain and let it cool down.
4
Slice the avocado into small cubes, cut the Medjool date into small slices and roughly cut the parsley and pistachio nuts.
5
Add the quinoa, veggies, avocado, Medjool date, parsley, and pistachio nuts in a bowl and squeeze a lemon. Add two tablespoons of olive oil, pepper and salt and mix through. Enjoy!
calories:
537 (27%)
fat:
27g (34%)
saturates:
2g (9%)
sugars:
21g (42%)
salt:
30mg (5%)
protein:
14g (24%)
carbs:
65g (130%)
fibre:
16g (53%)
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