Muhammara Bowl with Veggies & Quinoa
Quinoa and sautéed vegetables layered with muhammara, a red pepper and walnut dip.
- Prep
- 15 min
- Roast peppers
- 25–30 min*
- Sauté vegetables
- 10 min*
- Serves
- 4 bowls (est.)
Ingredients
For the muhammara
- 2 roasted red bell peppers
- ½ garlic clove
- 1 cup walnuts
- 1 tbsp sumac
- 2–3 tbsp olive oil
- 1–2 tbsp water
- Juice of ½ lemon
- Salt to taste
For the bowl
- Cooked quinoa
- Sautéed vegetables of choice
Optional Add-ons
- Toasted seeds or chopped herbs
- Chilli flakes
- A spoon of vegan yogurt
Nutrition
Per example bowl (1/4 of batch), estimated
- Calories
- 450 kcal
- Protein
- 11.1 g
- Carbohydrates
- 34.8 g
- Fat
- 32.1 g
- Fibre
- 8.2 g
Method
- 1
Blend all muhammara ingredients until smooth and creamy. Adjust consistency if needed.
- 2
Add a layer of quinoa to a bowl.
- 3
Spoon muhammara over it.
- 4
Top with sautéed vegetables.
- 5
Add another spoon of muhammara and finish with a squeeze of lime or lemon.
Muhammara is nutrient-dense but can be energy-dense because of nuts and oil, so use it as the flavour component alongside plenty of vegetables, quinoa and a clear protein source.
Notes
Nutrition basis: Example yield: 4 bowls using all muhammara, 2 cups cooked quinoa, 400 g vegetables and 2 tsp sautéing oil in total. Quinoa/vegetable quantities were unspecified; these are calculation assumptions. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Roast peppers 25–30 min plus cool 10 min if starting raw. Quinoa already cooked.