High protein Aztec veggie bowl

High Protein Aztec Veggie Bowl

Simple wholefoods, clever protein combinations and a healthy amount of good fats make this a powerfully sustaining meal that provides a variety of macro and phyto-nutrients.  Really easy to prepare and truly delicious to share, definitely this is a good veggie bowl recipe to have in the arsenal!
Veggie Bowl Ingredients
  • 100g Quinoa, soaked for one hour
  • 200g beans (any beans will do, my favourites are black or black-eyed beans)
  • 1 small sweet potato, cubed
  • 1 red pepper, seeded and sliced
  • 12 baby tomatoes on or off the vine
  • 1 red onion cut into wedges
  • Broccoli spears
  • 1 large red chilli
  • 2 large cloves of garlic
  • 1/2 avocado
  • 3 tablespoon olive oil
  • 1 lime
  • Handful chopped coriander
  • Salt & Pepper to taste
Veggie Bowl Method
Wash and chop the sweet potato, red peppers and onions.  Cut lime in half and place in a roasting tin with the chopped veggies, tomatoes, whole chilis, garlic cloves and 1 tablespoon of oil plus salt and pepper to taste.  Roast in a hot oven for 30 minutes or until the veggies are just starting to char on the edges.Rinse the quinoa and put onto boil in 2 cups fresh salted water.  When cooked (after approx 10 minutes) drain, but keep the water and use it to warm up the beans.Steam the broccoli for a few minutes until tender but still bright green.Divide the quinoa and beans between two bowls and arrange the roasted veggies and broccoli on top.Squeeze the juice from the roasted limes (which should have caramelised slightly).  Chop the roasted chilli finely and mix with the lime juice, soft roasted garlic cloves and remaining olive oil.  Add salt and pepper to taste and mix thoroughly (or blend) to create a rich zingy dressing.Arrange avocado slices on each bowl and drizzle with the dressing and sprinkle chopped coriander on top.And there you have it!  One great big bowl of healthy!

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