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Roasted Vegetable Quinoa Bowls With Tahini Drizzle
COOKING LSL18Ingredients
35Minutes
600Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3/4 cup quinoa
- 1 1/2 cups water
- 2 zucchini (small, cut into half rounds)
- 1 Chinese eggplant (small, cut into half rounds)
- 2 cups cauliflower florets
- 1 cup baby carrots
- 3 Tbsp. tahini
- 1 Tbsp. olive oil
- 3 Tbsp. water
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. maple syrup (or honey)
- 1 lemon
- chopped parsley (fresh, optional)
- lemon wedges
- salt
- pepper
- olive (il spray)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium1180mg49% |
| Potassium2040mg58% |
| Protein20g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate93g31% |
| Dietary Fiber26g104% |
| Sugars17g |
| Vitamin A200% |
| Vitamin C230% |
| Calcium30% |
| Iron45% |
* 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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