my-diet-bowls

Roasted Zucchini White Bean Buddha Bowl with Sun Dried Tomato Basil Vinaigrette

Name: Roasted Zucchini White Bean Buddha Bowl with Sun Dried Tomato Basil Vinaigrette
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 220 g barley, cooked; 160 g white beans, cooked and drained; 220 g zucchini, sliced into half-moons; 22 g sun dried tomatoes (not oil-packed), chopped; 20 g lemon juice; 12 g olive oil; 1 g dried basil; 1 g salt

This roasted dish pairs white beans, cooked and drained with zucchini, sliced into half-moons, sun dried tomatoes, chopped and dried basil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

111 g Carbohydrates

14 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g barley, cooked 271 kcal
160g white beans, cooked and drained 222 kcal
220g zucchini, sliced into half-moons 37 kcal
22g sun dried tomatoes (not oil-packed), chopped 4 kcal
20g lemon juice 6 kcal
12g olive oil 106 kcal
1g dried basil 0 kcal
1g salt 0 kcal

Cooking instructions

zucchiniolive oilsalt
Roast the zucchini: heat oven to 425F. Toss zucchini with olive oil and salt; roast 14-18 minutes until browned at the edges.
barleywhite beans
Warm the beans and barley: microwave together with a splash of water until hot, 60-90 seconds; drain any excess water.
sun dried tomatoes (not oil-packed)lemon juiceolive oildried basilsalt
Make the vinaigrette: finely chop sun dried tomatoes. Whisk with lemon juice, olive oil, dried basil, and a pinch of salt.
barleywhite beanszucchinisun dried tomatoes (not oil-packed)
Assemble the bowl: add barley, white beans, roasted zucchini, then drizzle with the sun dried tomato vinaigrette.
lemon juicesalt
Taste and adjust salt and lemon; serve warm or at room temperature.