American · Lunch
California Quinoa Avocado Bowl (Low-Calorie)
A California-style grain bowl built on cooked quinoa with roasted cherry tomatoes, avocado, cucumber and fresh herbs, finished with a lemon tahini dressing. This plant-forward bowl keeps its fresh, herby, citrus-bright profile while staying light and under 400 calories.
$4
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
336Calories
10.9gProtein
17.4gFat
38.5gCarbs
7.4gSugar
10.1gFiber
700mgSodium
0mgChol
2.6gSat Fat
870mgPotassium
95mgCalcium
3.7mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
low-calorie
thirty-min-meals
Instructions
1
Preheat the oven to 400°F (200°C). Halve the cherry tomatoes if large. Toss with 1 tsp olive oil and 1/8 tsp salt.
2
Roast the tomatoes at 400°F for 12–14 minutes until blistered and just beginning to burst, then remove from heat.
3
Whisk together tahini, lemon juice, 1/2 tsp olive oil, water, finely grated garlic, and a pinch of salt until smooth.
4
Season the cooked quinoa with remaining 1/8 tsp salt and black pepper. Spread as base. Arrange roasted tomatoes, diced cucumber, and sliced avocado on top. Scatter chopped parsley and mint over the bowl. Drizzle dressing and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g cooked quinoa
- 11 ripe avocado (160g)
- 7 oz200g cherry tomatoes
- 11 medium cucumber (195g)
- 2 tbsp2 tbsp fresh flat-leaf parsley
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp olive oil, for roasting
- 1/2 tsp1/2 tsp salt, divided
- 1/4 tsp1/4 tsp black pepper
- 4 tsp4 tsp tahini
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp olive oil
- 2 tbsp2 tbsp water
- 22 small garlic clove
