Pink Protein Bowl
Quinoa and sautéed vegetables in a pink sauce of roasted tomato, carrot and hemp seeds.
- Prep
- 15 min
- Roast
- 20–25 min*
- Cool
- 5 min
- Sauté vegetables
- 5 min*
- Serves
- 2 bowls (est.)
Ingredients
For the Roasted Sauce Base
- 2 large tomatoes, halved
- 1 small onion, quartered
- 1 medium carrot, roughly chopped
- 4 cloves garlic, unpeeled
- 1 tbsp olive oil
- 1/2 tsp salt
- Chili flakes, to taste (optional)
For the Sauce Blend
- 3 tbsp hemp seeds
For the Bowl
- 1 cup cooked quinoa
- 1–2 cups sautéed vegetables of choice (green beans, asparagus, broccoli)
- 1 tbsp olive oil (for sautéing)
- Salt & black pepper, to taste
Nutrition
Per bowl (1/2 of batch), estimated
- Calories
- 405 kcal
- Protein
- 13.6 g
- Carbohydrates
- 41.6 g
- Fat
- 23.3 g
- Fibre
- 9.2 g
Method
- 1
Roast tomatoes, onion, carrot, and garlic with olive oil and salt at 200°C for 20–25 minutes until soft. Let cool and peel the garlic.
- 2
Blend roasted vegetables with hemp seeds until smooth, adding a little water if needed. Season to taste.
- 3
Sauté vegetables in olive oil for 4–5 minutes until tender-crisp.
- 4
Mix quinoa with the sauce, fold in sautéed vegetables, and serve warm.
Roast the tomatoes and carrot until soft, then blend with the hemp seeds. Keep the sautéed vegetables slightly crisp for contrast with the creamy sauce.
Notes
Nutrition basis: Estimated yield: 2 bowls; 1½ cups mixed vegetables; includes both tablespoons of olive oil. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Sauté vegetables 5 min alongside. Quinoa already cooked.