Lunch
Edamame Veggie Bowl
| Total time:
| Prep:
| Cook:
| Servings:
|
| 35 min |
5 min |
30 min |
1 |
Dietary Restrictions
VegetarianGluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freePork-FreeRed meat-freeSesame-Free
Ingredients
-
1/4
carrot
-
1/4
Cup
broccoli florets
-
1/2
Tablespoon
avocado oil
-
1/4
Cup
quinoa
-
1/4
Cup
long grain white rice
-
1
Cup
water
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1/4
Cup
edamame
-
1/4
Cup
red cabbage
-
1
Tablespoon
greek yogurt
-
1/2
Teaspoon
garlic powder
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
Directions
-
Preheat the oven to 400 degrees F. / 204 degrees C.
-
Start by baking your veggies. Cut the carrots into sticks the length and width of an adult finger. Place the carrots and broccoli florets on a baking tray, drizzle with some avocado oil, and cook for 25 minutes or until soft.
-
Next, prepare the quinoa rice. Add the quinoa, rice, and water to a pot along with salt and pepper. Cover the pot and cook on low for 15 minutes. Once done remove from heat and let it sit for 5 minutes in the covered pot.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 453 kcal |
| Fat
| 12 g |
| Carbohydrates
| 72 g |
| Protein
| 15 g |
| Fiber
| 7 g |
| Sugar
| 3 g |
| Sodium
| 1207 mg |
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