PCOS Vegan Lebanese Recipes: Dinner - Vegan Lebanese Chicken
Nutrition per Serving
450
Calories
20g
Protein
50g
Carbs
15g
Fat
This recipe includes chickpeas, cauliflower, onion, garlic, and quinoa, all of which have a low to medium GI. Grocery list: chickpeas, cauliflower, onion, garlic, olive oil, cumin, coriander, turmeric, paprika, quinoa, parsley.
Ingredients
1 cup of chickpeas (200g), 2 cups of cauliflower florets (200g), 1 large onion (150g), 2 cloves of garlic, 1 tbsp of olive oil (15ml), 1 tsp of cumin (5g), 1 tsp of coriander (5g), 1/2 tsp of turmeric (2.5g), 1/2 tsp of paprika (2.5g), Salt and pepper to taste, 2 cups of cooked quinoa (340g), Fresh parsley for garnish
Instructions
1. Preheat your oven to 400°F (200°C). 2. In a large bowl, mix the chickpeas and cauliflower with the olive oil, cumin, coriander, turmeric, paprika, salt, and pepper. 3. Spread the mixture on a baking sheet and roast for 20-25 minutes. 4. While the vegetables are roasting, sauté the onion and garlic until golden. 5. Serve the roasted chickpeas and cauliflower over the cooked quinoa, top with the sautéed onion and garlic, and garnish with fresh parsley.
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