A True Treasure for Blood Sugar Management: Low-Glycemic Plate Recipe

1 cup steamed broccoli
1 cup roasted sweet potatoes (cubed)
1 medium zucchini, grilled or sautéed
½ cup cherry tomatoes, halved
Healthy Fats:
1 ripe avocado, sliced
2 tbsp olive oil (for dressing or cooking)
1 tbsp sunflower seeds or chopped almonds
Dressing:
Juice of 1 lemon
1 tsp Dijon mustard
1 clove garlic, minced
1 tbsp apple cider vinegar
Salt and pepper to taste
Instructions
1. Prepare the Base
Cook the quinoa or brown rice according to package instructions.
Arrange the mixed greens on the plate as the foundation.
2. Cook the Protein
Grill or roast the chicken, tofu, or salmon with a pinch of salt, pepper, and paprika.
Slice or flake the protein into bite-sized pieces.
3. Roast and Steam the Vegetables
Toss the sweet potato cubes with olive oil, paprika, and a pinch of salt. Roast at 400°F (200°C) for 20–25 minutes.
Steam the broccoli until tender but still vibrant green.
Sauté or grill the zucchini slices until lightly browned.
4. Make the Dressing
In a small bowl, whisk together lemon juice, Dijon mustard, garlic, apple cider vinegar, olive oil, salt, and pepper.
5. Assemble the Plate
Layer the quinoa or rice and roasted sweet potatoes on top of the greens.
Add the steamed broccoli, grilled zucchini, and cherry tomatoes.
Arrange the protein of choice and avocado slices on the plate.
Drizzle with the prepared dressing and sprinkle with sunflower seeds or chopped almonds.
Why It’s Great for Blood Sugar:
Balanced Macronutrients: