Make-Ahead Vegan Lunch Bowls Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Make-Ahead Vegan Lunch Bowls

DETOXINISTA(2)
Marie Atse: "It was great!!!! I didn’t have tahini sauce. And…" Read More
16Ingredients
30Minutes
370Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
6 SERVINGS
  • 2 cups dry quinoa (soaked for 15 minutes and rinsed)
  • 1 pound leafy greens (such as arugula, spinach, or romaine)
  • 1 cucumber (large, chopped)
  • 2 bell peppers (chopped)
  • 1 pint cherry tomatoes (sliced in half)
  • 3 radishes (thinly sliced)
  • green onions (chopped, for garnish, optional)
  • beans (Cooked, optional)
  • 1/2 cup water
  • 1/2 cup tahini
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1/4 cup lemon juice (freshly squeezed)
  • 2 cloves garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    Unlock full nutritional details with subscription

    370Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories370Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium380mg16%
    Potassium1020mg29%
    Protein15g29%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber10g40%
    Sugars5g10%
    Vitamin A15%
    Vitamin C120%
    Calcium20%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Drea Serrato 3 months ago
    It was ok, but nothing special. Easy to make and quick to throw together for a work lunch.
    Marie Atse a year ago
    It was great!!!! I didn’t have tahini sauce. And I don’t like tomatoes so I added red bell peppers. And corn and I ate it with a balsamic vinaigrette.

    PlanShop