Quinoa Bowl with Roasted Vegetables
Nutrient-rich bowl with quinoa, colorful vegetables, and a creamy tahini sauce.
- 40 minutes
- 2 servings
- Main course
- gluten-free
- vegan
- vegetarian
- microbiome-friendly
- high in protein
- high in fibre
- vitamin-c-reich
- rich in iron
- zinkreich
- kalziumreich
- magnesiumreich
- kaliumreich
Ingredients
- 200 g Quinoa (uncooked)
- 225 g Bell Pepper (diced)
- 300 g Zucchini (sliced)
- 100 g Carrot (grated)
- 10 g Olive Oil (for roasting)
- 50 g Tahini (for the sauce)
- 30 g Lemon Juice (freshly squeezed)
Instructions
- Cook quinoa according to package instructions.
- Mix vegetables with olive oil and roast in the oven at 200 degrees for 20 minutes.
- Combine tahini with lemon juice and mix to create a sauce.
- Place the cooked quinoa in a bowl, arrange the roasted vegetables, and drizzle the tahini sauce on top.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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