Vegetarian Grain Bowl

Vegetarian Grain Bowl

Vegetarian Grain Bowl

Yield 2
Author Judy Doherty
Prep time
10 Min
Cook time
15 Min
Total time
25 Min

Start with a base of quinoa and add groups of delicious veggies and tempeh.

Cook modePrevent screen from turning off

Ingredients

  • 1.5 cups cooked quinoa
  • 1/2 cup shredded purple cabbage
  • 1 carrot, shredded
  • 1/2 cup garbanzo beans, drained
  • 2 oz tempeh
  • 2 tablespoons barbecue sauce
  • 1/2 avocado
  • 1/2 cup kale
  • 1 slice red onion

Instructions

  1. Cook quinoa according to package directions.
  2. Toss the tempeh with a tablespoon of BBQ sauce in a skillet
  3. Toss the red cabbage with oil and vinegar.
  4. Place the quinoa in 2 bowls and top them with all of the ingredients.
  5. Sprinkle with your favorite dressing or a little oil and vinegar.

Nutrition Facts

Calories

423

Fat

14 g

Sat. Fat

2 g

Carbs

60 g

Fiber

12 g

Net carbs

48 g

Sugar

12 g

Protein

17 g

Sodium

229 mg

Cholesterol

0 mg

Freeze any leftover flour for another use.

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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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