By Anonymous Sriracha
Carrot-ginger apple cider vinaigrette on a sweet potato avo bowl
Updated at: Thu, 17 Aug 2023 03:14:37 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
43
High
Nutrition per serving
Calories458.2 kcal (23%)
Total Fat10.1 g (14%)
Carbs76.2 g (29%)
Sugars7.5 g (8%)
Protein15.2 g (30%)
Sodium454.4 mg (23%)
Fiber12.6 g (45%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings

3 cupsquinoa
cooked

½ cupkale
shredded

½ cupsweet potatoes
roasted, cut into 1-inch cubes

0.5avocado
ripe, pitted, peeled, and cubed

½ cupvegetables
leftover roasted, optional

apple cider vinaigrette
For the carrot-ginger

1.5carrots
peeled and roughly chopped

1 Tbspyellow onion
roughly chopped

¼ cupapple cider vinegar

1 Tbspreduced-sodium tamari soy sauce

1 Tbspwater

1 Tbspfresh ginger
peeled and roughly chopped
Instructions
Step 1
1. In two individual serving bowls, add the quinoa. Top each with an equal amount of avocado cubes, sweet potato, shredded kale, and leftover roasted veggies, if available.
Step 2
2. For the vinaigrette, combine all of the ingredients in a blender and blend until smooth.
Step 3
3. Top each serving bowl with the carrot-ginger vinaigrette and mix with a fork. Serve at room temperature, or heat as desired.
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