Nutrient-Packed Vegan Power Bowl
Ingredients
Bowl
- spring greens
- baby spinach
- lemon pepper cauliflower
- garlic mushrooms
- chipotle broccoli
- shelled edamame
- celery
- vidalia onion
- cucumber
- dill
- avocado
- lime juice
- sea salt
- cilantro
Coconut quinoa
- 1 cup dry quinoa, rinsed and dried
- 1 can full fat coconut milk (should yield 1 1/2 cups)
- 1/2 cup water
- 1 tablespoon neutral tasting oil
- 1 teaspoon sea salt
Preparation
Coconut quinoa
Heat up the oil on medium low and once shimmering add the quinoa. Let the quinoa toast, stirring to avoid scorching until it turns lightly golden and smells nutty, about 2 minutes.
Add the coconut milk, water and salt and turn the heat up to bring everything to a boil.
Lower heat to a simmer, cover and cook until no liquid remains, but quinoa is still moist, about 20 minutes.
Remove from heat, let sit covered for 5 minutes then fluff with a fork.
Bowl assembly
Blister the lemon pepper cauliflower.
Sauté the garlic mushrooms.
Char the chipotle broccoli.
Mix celery, vidalia onion, cucumber, dill, smashed avocado, lime juice, and sea salt to make the salad.
If necessary, cook the shelled edamame.
Assemble the bowl with a base of spring greens and baby spinach.
Add the prepared cauliflower, mushrooms, broccoli, edamame, and coconut quinoa.
Top with the salad mixture and garnish with cilantro and additional dill.
