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Spring Vegetable and Meatless Meatball Bowls with Pesto
SHE LIKES FOOD19Ingredients
60Minutes
410Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups broccoli florets (small)
- 2 cups sliced carrots (thinly)
- 2 cups sugar snap peas (cut in half)
- 1 red bell pepper (large, diced)
- 2 tsp. Earth Balance Buttery Spread (melted)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 3/4 cup dried quinoa
- 2 Tbsp. chopped fresh herbs (I used parsley)
- 1 bag meatless meatballs (Gardein’s Classic)
- 1 cup pesto sauce (store-bought or you can use the recipe below for my Spinach Mint Pesto)
- 2 1/2 cups baby spinach leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped walnuts (or your favorite nut)
- 3 Tbsp. nutritional yeast
- 1 lime
- 1 clove garlic (minced)
- 1/2 tsp. salt
- 1/4 cup olive oil
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories410Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium680mg28% |
| Potassium900mg26% |
| Protein13g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber11g44% |
| Sugars7g |
| Vitamin A260% |
| Vitamin C190% |
| Calcium10% |
| Iron25% |
* 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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