Rainbow Nourish Bowl with Vegetables
Ingredients
- 1 cup quinoa
- 2 cups water (for quinoa)
- 1 medium sweet potato
- Olive oil (for drizzling)
- Salt
- Pepper
- 8-10 shiitake mushrooms
- 1 teaspoon vegetable oil (for mushrooms)
- 1 tablespoon vegan hoisin sauce
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 cup water (for mushrooms)
- Cucumbers
- Purple cabbage
- Carrots
- Pea sprouts
Sauce
- 4 tablespoons tahini
- 2 teaspoons sweetener
- 2 tablespoons lemon juice
- 3 tablespoons water (for sauce)
- Salt and pepper to taste
Preparation
Rinse and drain 1 cup of quinoa. Toast it in a saucepan for 2 minutes, stirring constantly. Add 2 cups of water and salt, cover, and cook on low heat for 15 minutes. Let it stand covered for 5 minutes after cooking.
Cut the sweet potato into bite-sized pieces, drizzle with olive oil, salt, and pepper, and bake in a preheated oven until golden and cooked through.
Remove the hard stem ends from 8-10 shiitake mushrooms. Heat 1 teaspoon of oil in a pan, add the mushrooms, and stir in 1 tablespoon vegan hoisin sauce, 1 teaspoon garlic powder, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon white pepper, and 1/4 cup water. Cook on low heat for 5 minutes.
Clean and slice the cucumbers, purple cabbage, carrots, and pea sprouts. Arrange all the cooked and raw ingredients in a bowl.
Whisk together 4 tablespoons tahini, 2 teaspoons of sweetener, 2 tablespoons lemon juice, 3 tablespoons water, and salt and pepper to taste to make the sauce. Drizzle it over the bowl before serving.
Notes
This recipe serves 2 people and is a simple, healthy vegan dish.
