Ingredients
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1 cup uncooked white rice or quinoa (whole grain or pre-cooked works too)
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2 cups water or veggie broth
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1/4 cup brown or white rice vinegar
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1 tsp salt
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1 tbsp sesame oil
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1 tbsp grated ginger
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For the sauce:
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2 tbsp unsweetened almond butter or cashew butter
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1/4 cup low-sodium tamari or soy sauce
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1 tbsp apple cider vinegar
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1 tbsp maple syrup
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1 tsp arrowroot powder
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2 tbsp water
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2 tbsp chopped green onions (optional)
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For the toppings:
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1/2 cup sliced button mushrooms
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1/2 cup thinly sliced red bell pepper
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1/2 cup thinly sliced yellow bell pepper
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1 medium sweet potato, cubed and tossed with 1 tbsp olive oil, salt, and pepper
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1 medium carrot, cut into matchsticks
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1/2 cup shelled edamame, thawed if frozen
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Optional toppings: cooked chicken breast, avocado, pickled ginger, kimchi, etc.
Directions
Sub_title: A nutritious and filling vegetarian dinner recipe inspired by Korean bibimbap.
Description: This easy and delicious quinoa bowl features sauteed mushrooms, crunchy roasted sweet potatoes, carrots, and peppers, all tossed together with a creamy miso sauce. It’s perfect for meal prep and can be customized to your taste preferences.
Ingredients:
* 1 cup uncooked white rice or quinoa (whole grain or pre-cooked works too)
* 2 cups water or veggie broth
* 1/4 cup brown or white rice vinegar
* 1 tsp salt
* 1 tbsp sesame oil
* 1 tbsp grated ginger
For the sauce:
* 2 tbsp unsweetened almond butter or cashew butter
* 1/4 cup low-sodium tamari or soy sauce
* 1 tbsp apple cider vinegar
* 1 tbsp maple syrup
* 1 tsp arrowroot powder
* 2 tbsp water
* 2 tbsp chopped green onions (optional)
For the toppings:
* 1/2 cup sliced button mushrooms
* 1/2 cup thinly sliced red bell pepper
* 1/2 cup thinly sliced yellow bell pepper
* 1 medium sweet potato, cubed and tossed with 1 tbsp olive oil, salt, and pepper
* 1 medium carrot, cut into matchsticks
* 1/2 cup shelled edamame, thawed if frozen
* Optional toppings: cooked chicken breast, avocado, pickled ginger, kimchi, etc.
Instructions:
1. Cook the quinoa or rice according to package directions using 2 cups of water or broth instead of 1 1/2 cups. Rinse and set aside.
2. In a small bowl, whisk together the ingredients for the sauce until smooth. Set aside.
3. Heat 1 tbsp of sesame oil in a large skillet over medium heat. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir occasionally.
4. Add the remaining 1 tbsp of sesame oil to the same skillet. Stir in the bell peppers and sweet potato mixture. Cook for another 5 minutes or until the sweet potatoes are tender.
5. Pour the sauce over the vegetables and stir to combine. Simmer for 2-3 minutes to thicken slightly. Remove from heat.
6. Divide the cooked quinoa among four serving bowls. Top each one with the creamy mushroom and vegetable mixture, roasted edamame, sliced green onions, and optional toppings. Serve immediately.
Note: You can also prepare this recipe as a grain-free meal by skipping the quinoa or rice altogether and doubling the amount of vegetables.
Steps
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1
Done
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Cook the quinoa or rice according to package directions using 2 cups of water or broth instead of 1 1/2 cups. Rinse and set aside. |
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2
Done
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In a small bowl, whisk together the ingredients for the sauce until smooth. Set aside. |
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3
Done
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Heat 1 tbsp of sesame oil in a large skillet over medium heat. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes. Stir occasionally. |
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4
Done
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Add the remaining 1 tbsp of sesame oil to the same skillet. Stir in the bell peppers and sweet potato mixture. Cook for another 5 minutes or until the sweet potatoes are tender. |
|
5
Done
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Pour the sauce over the vegetables and stir to combine. Simmer for 2-3 minutes to thicken slightly. Remove from heat. |
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6
Done
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Divide the cooked quinoa among four serving bowls. Top each one with the creamy mushroom and vegetable mixture, roasted edamame, sliced green onions, and optional toppings. Serve immediately. |
