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
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
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3/4 cup200g, shelled edamame
- 6.5 oz180g cooked quinoa
- 1/21/2 ripe avocado (80g)
- 5 oz150g cherry tomatoes
- 1/21/2 medium cucumber (100g)
- 2 tbsp2 tbsp fresh flat-leaf parsley
- 2 tbsp2 tbsp fresh mint
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp salt, divided
- 1/4 tsp1/4 tsp black pepper
- 1 tbsp1 tbsp tahini
- 1 tbsp1 tbsp lemon juice
- 1 tsp1 tsp olive oil
- 1 tbsp1 tbsp water
- 11 small garlic clove
- pinch of salt