Quinoa Sweet Potato Bowl
Enjoy our vegan recipe Quinoa Sweet Potato Bowl by feastr. Ideal to lose weight. Balanced and very tasty.
Nutritional information:
| Calories | 3687 kJ (881 kcal) |
|---|---|
| Protein | 34 g |
| Fat | 20 g |
| Carbohydrates | 124 g |
| Fiber | 27 g |
Utensils:
cutting board, baking dish, chef's knife, pot
Recipe instructions:
1
Prepare the quinoa according to the package instructions.
- ½ cup Quinoa
![½ cup Quinoa]()
2
Preheat the oven to 350 °F.
3
Dice the onion, zucchini, and sweet potatoes and put into a baking dish.
- 1 Onion, red (~ 3 oz)
![1 Onion, red (~ 3 oz)]()
- ½ Zucchini (~ 3.9 oz)
![½ Zucchini (~ 3.9 oz)]()
- 5.3 oz Sweet potatoes (w/o skin)
![5.3 oz Sweet potatoes (w/o skin)]()
4
Add the cinnamon, cumin, olive oil, salt and pepper into the bowl and bake for approx. 20-25 minutes until the sweet potatoes are cooked.
- ½ tsp Cinnamon, ground
![½ tsp Cinnamon, ground]()
- 2 tsp Olive oil
![2 tsp Olive oil]()
- ¼ tsp Cumin, ground
![¼ tsp Cumin, ground]()
- Salt
![Salt]()
- Black pepper
![Black pepper]()
5
Finely chop the parsley and mix with the yogurt. Season with lime juice, salt, pepper and agave syrup.
- ½ cup Soy yogurt
![½ cup Soy yogurt]()
- 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
![2 twigs of Parsley, fresh or frozen (~ 1 tsp)]()
- ½ Lime, organic (~ 0.7 oz)
![½ Lime, organic (~ 0.7 oz)]()
- Salt
![Salt]()
- Black pepper
![Black pepper]()
- ¾ tsp Agave syrup
![¾ tsp Agave syrup]()
6
Add the beans into the baking dish 10 minutes before the end of baking time.
- ¾ cup Kidney beans, canned
![¾ cup Kidney beans, canned]()
7
Serve the quinoa with the oven veggies and dip.
8
Enjoy your meal!
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