Vegan Ranch Sauce Veggie Bowl
Ingredients
Ranch sauce
- 4 tablespoons tahini
- juice of 1/2 lemon
- 3-4 tablespoons filtered water
- small handful of finely chopped fresh dill
- small handful of finely chopped fresh chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt to taste
Veggie bowl components
- arugula
- red quinoa
- Brussel sprouts
- mushrooms
- cherry tomatoes
- tofu
Preparation
Mix all ranch sauce ingredients together in a bowl until well combined
Cook red quinoa according to package instructions until tender
Roast Brussel sprouts in the oven at 200°C for 20-25 minutes until crispy, tossing with oil and salt beforehand
Sauté mushrooms in a pan with oil over medium heat until softened and browned
Air fry tofu cubes at 180°C for 15-20 minutes until golden and crispy, seasoning as desired
Assemble the bowl by placing arugula as the base, adding cooked quinoa, roasted Brussel sprouts, sautéed mushrooms, cherry tomatoes, and air-fried tofu, then drizzle with the ranch sauce
