Endometriosis-Friendly Anti-Inflammatory Bowl - Turmeric Roasted Veggie and Quinoa Bowl
Nutrition per Serving
450
Calories
18g
Protein
60g
Carbs
15g
Fat
This recipe includes a grocery list of quinoa, cauliflower, sweet potato, red bell pepper, olive oil, turmeric, salt, pepper, spinach, chickpeas, avocado, and lemon. The GI of quinoa is 53, sweet potato is 63, and chickpeas is 28.
Ingredients
1 cup of quinoa (170g), 2 cups of water (500ml), 1/2 head of cauliflower (300g), 1 large sweet potato (130g), 1 red bell pepper (150g), 2 tablespoons of olive oil (30ml), 1 tablespoon of turmeric (7g), Salt and pepper to taste, 2 cups of spinach (60g), 1/2 cup of chickpeas (85g), 1 avocado, Lemon juice from 1 lemon
Instructions
1. Preheat the oven to 400°F (200°C). 2. Rinse the quinoa under cold water. In a pot, bring water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes. 3. Cut the cauliflower, sweet potato, and bell pepper into bite-sized pieces. Toss in olive oil, turmeric, salt, and pepper. 4. Spread the vegetables on a baking sheet and roast for 20 minutes. 5. In a bowl, layer quinoa, roasted vegetables, spinach, chickpeas, and slices of avocado. 6. Drizzle with lemon juice and serve.
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