Vegan bowl with edamame, quinoa and tahini
~22 minon the hobFusionVeganDairy-free
651kcal
33 gprotein
52 gcarbs
29 gfat
22 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 947 | 46 g |
| Emmagetting lean | 27% | 522 | 29 g |
| Jackgrowing | 24% | 457 | 23 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Frozen edamame150 g
- Quinoa60 g
- Tahini20 g
- Carrots100 g
- Baby spinach80 g
- Avocado½
- Lemons½
- Frozen edamame300 g
- Quinoa120 g
- Tahini40 g
- Carrots200 g
- Baby spinach160 g
- Avocado1
- Lemons1
- Frozen edamame600 g
- Quinoa240 g
- Tahini80 g
- Carrots400 g
- Baby spinach320 g
- Avocado2
- Lemons2
From your store cupboard
Sesame oilSoy sauceSalt
If you can’t get it
- Frozen edamame → frozen peas or frozen green beans
- Quinoa → bulgur wheat or couscous
- Tahini → blended sesame seeds, or sunflower seed butter
Method
- Rinse the quinoa and cook it 13 minutes in salted water.
- Drop the edamame in frozen into boiling salted water for 4 minutes and pod them.
- Shred the carrot into fine strands and leave it raw — in a bowl it holds up better than cooked.
- Drop the spinach into boiling water for 30 seconds, refresh it under cold water and squeeze it out. Add a splash of soy sauce.
- Loosen the tahini with lemon, salt, a drop of sesame oil and a little water. Slice the avocado. Quinoa in the bowl, everything else arranged on it side by side, and the sauce poured over.
- Rinse the quinoa and cook it 13 minutes in salted water.
- Drop the edamame in frozen into boiling salted water for 4 minutes and pod them.
- Shred the carrot into fine strands and leave it raw — in a bowl it holds up better than cooked.
- Drop the spinach into boiling water for 30 seconds, refresh it under cold water and squeeze it out. Add a splash of soy sauce.
- Loosen the tahini with lemon, salt, a drop of sesame oil and a little water. Slice the avocado. Quinoa in the bowl, everything else arranged on it side by side, and the sauce poured over.
- Rinse the quinoa and cook it 13 minutes in salted water.
- Drop the edamame in frozen into boiling salted water for 4 minutes and pod them.
- Shred the carrot into fine strands and leave it raw — in a bowl it holds up better than cooked.
- Drop the spinach into boiling water for 30 seconds, refresh it under cold water and squeeze it out. Add a splash of soy sauce.
- Loosen the tahini with lemon, salt, a drop of sesame oil and a little water. Slice the avocado. Quinoa in the bowl, everything else arranged on it side by side, and the sauce poured over.
Allergens: Cereals containing gluten (1), Sesame seeds (11), Soya beans (6)
