FlowMainModerateVeganGluten FreeHigh Protein
Legume And Roasted Sweet Potato Quinoa Bowl With Apple Cider Vinegar Dressing
A main course built protein first with slow carbs and a bright vinegar dressing to support metabolic flow
20 minutes prep45 minutes cookServes 4520 kcal per serving
The Story
Earthy legume richness meets roasted sweet potato and nutty quinoa in a composed bowl. The dressing is a bright apple cider vinegar emulsion layered with fenugreek and cinnamon to echo the root sweetness. Cook and cool the roasted sweet potato to cultivate resistant starch and assemble protein first to steady the meal.
Treat each component as a metabolic ally. Roast then cool starches to favor resistant starch. Start meals with protein or protein rich legumes to moderate glycemic load and invite metabolic flexibility.
Ingredients
- Cooked Quinoa2 cups cooled
- Mixed Legumes Cooked And Drained2 cups cooked lentils and chickpeas or combination
- Sweet Potatoes Peeled Cubed2 medium
- Broccoli Florets2 cups blanched
- Green Beans Trimmed1 cup blanched
- Extra Virgin Olive Oil2 tablespoons
- Apple Cider Vinegar2 tablespoons
- Ground Cinnamon0.5 teaspoon
- Fenugreek Seeds0.5 teaspoon crushed
- Lemon Juice1 tablespoon
- Fresh Parsley2 tablespoons chopped
- Sea Salt And Black Pepper To Taste
- Toasted Pumpkin Seeds2 tablespoons for healthy fat and crunch
Method
- 1Preheat oven to 200 degrees celsius toss cubed sweet potato with one tablespoon olive oil cinnamon and a pinch of salt roast until tender about 25 to 30 minutes then cool completely to develop resistant starch
- 2While the potato roasts cook and cool quinoa and legumes so that the quinoa remains fluffy and the legumes are chilled
- 3Whisk together apple cider vinegar lemon juice crushed fenugreek and one tablespoon olive oil season to taste to create a bright dressing
- 4Build each bowl by placing a portion of legumes as the protein first base then add cooled quinoa roasted sweet potato broccoli and green beans
- 5Drizzle the vinegar dressing over the bowls scatter toasted pumpkin seeds and chopped parsley then finish with a crack of black pepper
Nutrition
Per serving
28g
Protein
72g
Carbs
14g
Fat
Calories520
Fibre14g
Sugars12g
Vitamins
Vitamin A15000 IU
Vitamin C60 mg
Minerals
Iron6 mg
Potassium950 mg
Utensils
Baking SheetMixing BowlWhiskChef KnifeRoasting Pan