American · Lunch
California Quinoa Avocado Bowl (High-Protein)
A plant-based grain bowl combining cooked quinoa and edamame with roasted cherry tomatoes, avocado, and cucumber. Topped with fresh parsley and mint, finished with a bright lemon tahini dressing made from tahini, lemon juice, garlic, and olive oil.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
627Calories
52.3gProtein
29.8gFat
63.4gCarbs
9.9gSugar
17.9gFiber
1032mgSodium
0mgChol
4.4gSat Fat
1850mgPotassium
180mgCalcium
7.8mgIron
0mcgVitamin B12
38mgVitamin C
vegetarian
vegan
protein-rich
high-fiber
high-protein
thirty-min-meals
Instructions
1
Prep
Preheat the oven to 400°F (200°C). Pat the edamame dry and arrange cherry tomatoes on a baking tray.
2
Roast
Toss the tomatoes with 1 tbsp olive oil and 1/4 tsp salt. Roast at 400°F (200°C) for 12–15 minutes until skins blister and some burst.
3
Whisk
Combine tahini, lemon juice, 1 tsp olive oil, water, grated garlic, and a pinch of salt. Whisk until smooth and pourable.
4
Plate
Season cooked quinoa with remaining salt and black pepper. Spread into a bowl, top with edamame, roasted tomatoes, cucumber, and avocado. Scatter parsley and mint, drizzle dressing, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup400g, shelled edamame
- 13 oz360g cooked quinoa
- 11 ripe avocado (160g)
- 10 oz300g cherry tomatoes
- 11 medium cucumber (200g)
- 4 tbsp4 tbsp fresh flat-leaf parsley
- 4 tbsp4 tbsp fresh mint
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt, divided
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp water
- 22 small garlic clove
- pinch of salt
