Rainbow Nourish Bowl with Quinoa and Veggies

1. Rinse the quinoa thoroughly under cool running water and drain, then toast it in a saucepan while stirring constantly for about 2 minutes.

2. Add 2 cups of water and salt to the quinoa, cover, and cook on low heat for 15 minutes.

3. Remove the quinoa from heat, keep it covered, and let it stand for 5 minutes.

4. 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.

5. Trim the hard part from the bottom of the shiitake mushroom stems, heat 1 teaspoon oil in a pan, and add the mushrooms along with 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.

6. Cook the mushroom mixture on low heat for about 5 minutes.

7. Clean and slice the cucumbers, purple cabbages, carrots, and pea sprouts.

8. Arrange the cooked quinoa, baked sweet potato, stir-fried mushrooms, and sliced vegetables in a bowl.

9. Drizzle the lemon tahini sauce over the arranged bowl and serve.

Sauce

1. Whisk together 4 tablespoons tahini, 2 teaspoons sweetener, 2 tablespoons lemon juice, 3 tablespoons water, and season with salt and pepper to taste.