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Ingredient
Stuffed Tomatoes (Vegan/Vegetarian/Clean Eating)
Introduce
Chef :
Nikki AliciaStuffed Tomatoes (Vegan/Vegetarian/Clean Eating)
2xTomatoes=1Srve
Approx 325 Calories per serve (Approx 51gms Carbs, 10gms Fat, 13gms Protein)
I was surprised with this concoction.. It was gooood!!!
Ingredient
200 gms
Broccoli (finely chopped)
300 grms
Canned Chickpeas
1 tbs
Olive Oil
1 tsp
Sweet Paprika
2 tsp
Salt
1 tsp
Ground Black Pepper
1 tsp
Chili Flakes
3 tsp
Dried Oregano
Cooking instructions
* Step 1
Cook the lentils and quinoa as per packet instructions. Drain well.
* Step 2
In the meantime preheat oven to 180°C. Spray a non-stick saucepan with olive oil and heat. Add onion, garlic and Oregano, Paprika & Chili Flakes. Stir and cook until onion is soft. Add the broccoli and cook until soft. Remove from heat and break up broccoli into fine pieces. Add the cooked quinoa, zucchini, cooked lentils, chickpeas, Parmesan and feta. Season with salt and pepper and stir to combine.
* Step 3
Cut a thin slice off the top of the tomatoes, keeping the tops. Hollow the tomatoes using a teaspoon. Fill the tomatoes with the broccoli mixture and press down firmly. Top with cheeses and replace tops. Bake for 20 minutes. Serve
Note: if there is a photo you can click to enlarge it
Tag
Clean Eating
Vegetarian
Tomatoes (cut off tops and spoon out seeds)
Broccoli (finely chopped)
Medium Zucchini (grated)
canned chickpeas
raw lentils (cooked to packet instructions)
raw quinoa (cooked to packet instructions)
Medium Onion -Finely chopped
Garlic Clove (crushed)
olive oil
Parmesan Cheese (I used Vegan Parmesan)
Feta Crumbled (I used Vegan coconut Feta)
Sweet paprika
Salt
Ground Black Pepper
chili flakes
dried oregano
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1. Start Small
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