Roasted Pepper Garlic Smoky Tempeh Burrito
A roasted pepper garlic take on smoky tempeh burrito, with measured ingredients and simple home cooking.
Quinoa & Feta Stuffed Courgettes
A satisfying lunch featuring zucchini, quinoa, feta.
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- 30 min
- Calories
- 450 kcal
- Protein
- 22.4 g
- Carbohydrates
- 51.5 g
- Fat
- 18.3 g
- Fiber
- 8.1 g
Ingredients
- 230 g zucchini
- 60 g quinoa
- 65 g feta
- 70 g spinach
- 10 g lemon juice
Instructions
- Preheat the oven to 190°C (375°F). Halve and hollow the large vegetables, saving the edible flesh.
- Cook grains and raw protein completely; mix with beans, vegetables, seasoning and any cheese.
- Fill the vegetable shells and bake 20–30 minutes until the shells are tender and the filling is hot.
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