About the Recipe
Nutrition Profile
Cal: 233 cal
Macros: Fat 6.9 g
| Carbs 36.8 g | Protein 8 g
If not this, then that...
⬇️ 🥑 To decrease fat, omit sliced almonds.
⬆️ 🥩 To increase protein, add 1.25 cups of cooked red lentils or 12 oz of grilled chicken.
⬇️ 🥖 To lower carbs, make dish with riced cauliflower.
Ingredients
For the fonio bowl (serves 4):
[Cal: 178 | F: 2.9g, C: 35.1g, P: 4.7g]
137g fonio (dry)
206g chopped cucumber
70g sliced almonds
132g chopped Roma tomato
157g green beans, ends removed
5ml lemon juice
Spices: garlic & herb, black pepper, dill weed, parsley, paprika, onion powder (salt optional)
For vegan sauce (serves 14):
[Cal: 55 | F: 4g, C: 1.7g, P: 3.3g]
350g extra firm silken tofu
76g sliced cashews
30ml apple cider vinegar
15ml lemon juice
14g shaved Parmesan, Romano, & Asiago blend
6ml extra virgin olive oil
Spices: garlic & black pepper, dill weed
Preparation
In medium pot, bring 2 cups of water to boil.
Add fonio and cover, cooking for 5 min.
Once fonio is done, take off heat and fluff with fork, then let cool for 5 min.
Sauté green beans in small pan with 2 tbsp of water, adding more as needed; coat in spices and cook until soft; set aside when done.
In meantime, chop cucumbers and tomatoes; add to large bowl.
Add cooled Fonio and mix, then stir in almonds, lemon juice, and spices; set aside.
In food processor, add all of ingredients for vegan feta cheese; purée until creamy.
Using 2-section prep containers, scoop Fonio bowl into large part and beans into smaller one; divide equally among 4 containers.
Add dollop of cheese (30g) to each green bean side; store rest in a medium mason jar.
Cover meals and store in fridge.