FlowMainModerateVeganGluten FreePlant Based
Quinoa And Legume Flow Bowl
Roasted sweet potato broccoli and tangy vinegar dressing
15 minutes prep40 minutes cookServes 4520 kcal per serving
The Story
A composed bowl that balances protein and slow carbohydrates to support steady energy and flexible fuel use. Crispy roasted sweet potato and charred broccoli sit alongside hearty legumes and fluffy quinoa. A bright apple cider vinegar dressing and a hint of fenugreek keep insulin response in mind while healthy fats complete the plate.
Start with protein then layer slow digesting carbohydrates and fiber rich vegetables. Use vinegar to sharpen metabolic signaling and healthy fats to soften glycemic impact.
Ingredients
- Quinoa Rinsed1 cup
- Mixed Cooked Legumes Chickpeas Lentils1 and a half cups
- Sweet Potato Cubed And Roasted1 large about 300 grams
- Broccoli Florets2 cups
- Green Beans Trimmed1 cup
- Avocado Dicedone small
- Extra Virgin Olive Oil2 tablespoons
- Apple Cider Vinegar2 tablespoons
- Fenugreek Seeds Crushedhalf teaspoon
- Sea Salt And Black Pepperto taste
Method
- 1Preheat oven to 200 degrees celsius and toss cubed sweet potato with one tablespoon of olive oil and a pinch of salt. Roast until edges caramelize about 25 minutes.
- 2Rinse quinoa and cook in two cups of water for 15 minutes then fluff and set aside. This is the foundation after protein first has been considered with legumes.
- 3Steam broccoli and green beans until tender crisp then toss with a drizzle of remaining olive oil.
- 4Whisk apple cider vinegar fenugreek salt and pepper to create a bright dressing and fold through quinoa and legumes.
- 5Assemble bowls with quinoa and legume base topped with roasted sweet potato steamed greens and diced avocado. Serve warm or at room temperature.
Nutrition
Per serving
22g
Protein
68g
Carbs
18g
Fat
Calories520
Fibre12g
Sugars8g
Vitamins
Vitamin C45 mg
Vitamin K60 mcg
Minerals
Potassium800 mg
Iron5 mg
Utensils
Baking SheetSaucepanSteamer BasketMixing BowlWhisk