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Ingredients
US|METRIC
4 SERVINGS
- 2 cups quinoa (cooked in 4 cups of water)
- 1 bag mini bell peppers
- 1 zucchini
- 1 container baby portabella mushrooms
- 2 avocado
- 1 handful arugula (per bowl)
- salt
- pepper
- olive oil
- 1 batch falafel (with Zucchini + Mint, recipe link below)
- sauce (Garlic Tahini, recipe below)
- lime
- hemp hearts
- vegan Parmesan cheese
- 1 Tbsp. minced garlic
- 1/4 cup Tahini
- 1/3 cup lemon juice
- 1/2 cup almond milk (to thin- add this slowly until you achieve desired consistency)
- 1 pinch salt (+ pepper)
- 2 Tbsp. maple syrup (optional)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories700Calories from Fat310 |
% DAILY VALUE |
Total Fat34g52% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol0mg0% |
Sodium440mg18% |
Potassium1420mg41% |
Protein19g |
Calories from Fat310 |
% DAILY VALUE |
Total Carbohydrate88g29% |
Dietary Fiber17g68% |
Sugars13g |
Vitamin A15% |
Vitamin C70% |
Calcium20% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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