Vegan recipe – Bowl of quinoa and winter vegetables
Vegangluten-free, and very easy to prepare, this bowl with quinoa, Brussels sprouts and caramelized carrots are perfect for weekday treats!
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Preheat the oven to 210°C.
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Put the cabbage and carrots in a salad bowl, add the oil, the agave syrup, the paprika, the garlic powder, salt, mix well, then place them on the oven tray covered with baking paper, put in the oven for 25 minutes, until tender.
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Meanwhile, cook quinoa in vegetable broth, according to package directions. Add the kale, mix and let it wilt by the heat.
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Prepare the vinaigrette by mixing all the ingredients with a little salt.
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Serve quinoa with roasted vegetables, avocado and drizzle with vinaigrette.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.
