Balsamic Strawberry Banana Quinoa Crunch Bowl
Try this Balsamic Strawberry Banana Quinoa Crunch Bowl recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 cup rolled oats
- for the balsamic strawberries
- 1 tsp vanilla extract (optional)
- for serving
- 6 pitted medjool dates (i used natural delights)
- 1/2 cup + 2 tbsps water
- 1 lb strawberries (i used frozen)
- 2 tbsps balsamic vinegar
- for the quinoa crunch
- 1/4 cup uncooked quinoa
- 2 tbsps liquid sweetener (bee free honee coconut nectar, maple syrup, etc.)
- 6 bananas (2 per person or more if you want)
- Carbohydrate 21.1160333333333 g
- Cholesterol 0 mg
- Fat 2.01326666666667 g
- Fiber 2.67016671816508 g
- Protein 4.41098333333333 g
- Saturated Fat 0.281636666666667 g
- Serving Size 1 1 bowl (183g)
- Sodium 1.74333333333333 mg
- Sugar 18.4458666151683 g
- Trans Fat 0.23823 g
- Calories 120 calories
FOR THE BALSAMIC STRAWBERRIES: Preheat the oven to 375F.Blend the dates, water, and vanilla extract (if using) on high to make a date paste.Mix together the strawberries, vinegar, and dates paste in a large bowl.Spread into a shallow baking dish lined with parchment paper.Bake for 30 minutes at 375F.FOR THE QUINOA CRUNCH: Mix together all the ingredients with a fork until clumpy.Spread on a lined baking sheet and bake for 10 minutes at 375F.Let it cool, then break apart.TO SERVE: Slice the bananas. Layer them in bowls. Spoon the balsamic strawberries over the bananas. Top with the quinoa crunch.
