Quinoa and roasted vegetable bowl
Batch-prep & heat up this vegan bowl for an easy lunch packed with protein, healthy fats & fibre
Ingredients
- ½ cup of quinoa (uncooked)
- 1 cup of mixed vegetables e.g., bell peppers, courgette, cherry tomatoes, red onion
- 1 tablespoon of olive oil
- 1 cup of tofu or tempeh, cubed (or your choice of protein e.g. chicken or turkey breast)
- 1 teaspoon of paprika or any preferred seasoning
- Salt and pepper to taste
- A drizzle of tahini or a squeeze of lemon for extra flavour
Prep:
10 minutes
Cook:
30 minutes
Total time:
40 minutes
Servings:
1
Nutritional values (per serving):
Calories:
590 kcal
Fat:
21g
Saturated fat:
2.8g
Dietary fibre:
10g
Carbohydrates:
59g
Sugars:
12g
Protein:
36g
Salt:
0.66g
Batch-cook portions of this nutrient-packed veggie bowl and reheat them in the microwave for warm meals on demand in the week. It contains a great balance of macronutrients between healthy fats, protein and fibre – which can help you feel more satisfied after you’ve eaten.
Instructions:
- Preheat the oven to 200°C. Toss the mixed vegetables and tofu or tempeh with olive oil, paprika, salt and pepper.
- Spread the vegetables and tofu/tempeh on a baking sheet in a single layer. Roast for about 20-25 minutes, or until the vegetables are tender and lightly caramelised.
- While the vegetables are roasting, cook the quinoa according to package instructions.
- Assemble the bowl by placing the cooked quinoa at the bottom, then top with the roasted vegetables and tofu or tempeh.
- Drizzle with tahini or squeeze some lemon juice over the top for added flavour.
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Last updated on Jul 04, 2024.
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