FlowMainModeratePlant BasedGluten FreeHigh Protein
Rooted Quinoa And Legume Bowl With Roasted Sweet Potato
A composed main to balance slow carbs protein and healthy fats
20 minutes prep40 minutes cookServes 4540 kcal per serving
The Story
This bowl is a restorative midday ritual. Warm roasted sweet potato and tender broccoli meet protein rich legumes and fluffy quinoa. A vinegar forward dressing and a cooled sweet potato practice create subtle resistant starch to support even energy.
Build meal order around protein first then pair slow digesting carbohydrate and healthy fats. Use vinegar to sharpen insulin sensitivity and fenugreek for digestive balance.
Ingredients
- Quinoa1 cup rinsed
- Water Or Low Sodium Vegetable Broth2 cups
- Sweet Potato2 medium peeled and cubed
- Cooked Chickpeas2 cups
- Broccoli Florets2 cups
- Trimmed Green Beans1 cup
- Extra Virgin Olive Oil3 tablespoons
- Apple Cider Vinegar2 tablespoons
- Ground Fenugreek1 quarter teaspoon
- Cumin1 teaspoon
- Sea Saltto taste
- Cracked Black Pepperto taste
Method
- 1Preheat oven to 200 degrees Celsius and toss cubed sweet potato with one tablespoon olive oil cumin and salt
- 2Roast sweet potato until tender about 30 minutes then cool to room temperature to allow resistant starch to form
- 3Cook quinoa in water or broth until light and fluffy about 15 minutes then fluff and cool slightly
- 4Blanch broccoli and green beans in boiling water for two to three minutes then shock in ice water to preserve color and texture
- 5Warm chickpeas in a skillet with a drizzle of olive oil then season and arrange protein first in bowls
- 6Whisk apple cider vinegar with remaining olive oil fenugreek salt and pepper and dress the assembled bowl
Nutrition
Per serving
24g
Protein
78g
Carbs
14g
Fat
Calories540
Fibre15g
Sugars12g
Vitamins
Vitamin A9500 IU
Vitamin C65 mg
Minerals
Potassium950 mg
Iron4.2 mg
Utensils
OvenBaking TraySaucepanSkilletMixing BowlWhisk