Directions
Sub_title: Healthy, Whole Foods, Gluten-Free, and Zero Waste Option Available!
Description: This delicious vegan bowl combines the bold flavors of Thailand and Japan in one hearty meal. It’s packed with protein from tofu and tempeh, high-fiber vegetables, and a creamy tahini sauce that will leave you feeling satisfied. Plus, it’s budget-friendly, oil-free, nut-free, seasonal, and whole foods plant-based!
Ingredients:
For the Spicy Veggies:
1 large onion (diced)
2 cloves garlic (minced)
1 green bell pepper (diced)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
1 small head cauliflower (cut into florets)
2 carrots (peeled and sliced)
1 zucchini (sliced)
2 celery stalks (diced)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
1/2 cup unsweetened coconut milk beverage (optional)
For the Creamy Tahini Sauce:
1/2 cup unsalted, raw almond butter
1/4 cup water
1/4 cup low-sodium tamari or soy sauce
1 tablespoon rice vinegar
1 teaspoon maple syrup
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional Garnish: sliced avocado, thinly sliced scallions, chopped cilantro, lime wedges
Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine spices and soy sauce in a mixing bowl. Add vegetables and toss until evenly coated.
3. Place vegetable mixture on prepared baking sheet. Roast for 20 minutes, stirring halfway through.
While the vegetables are roasting, prepare the tahini sauce:
4. In a high-speed blender, combine almond butter, water, tamari, rice vinegar, maple syrup, salt, and black pepper. Blend until smooth and creamy. If desired, add more liquid to reach your desired consistency.
Assembly:
5. Once the vegetables are done roasting, allow them to cool slightly. Transfer to serving bowls and top with cooked brown rice or quinoa.
6. Pour the creamy tahini sauce over the vegetables and rice. Serve immediately garnished with optional toppings.
Nutrition Facts per serving (without optional garnish):
Calories: 431kcal | Carbohydrates: 56g | Protein: 14g | Fat: 21g | Saturated Fat: 1.5g | Polyunsaturated Fat: 13.5g | Monounsaturated Fat: 3.5g | Trans Fat: 1mg | Cholesterol: 0mg | Sodium: 1043mg | Potassium: 723mg | Fiber: 11g | Sugar: 10g | Vitamin A: 218% | Vitamin C: 120% | Calcium: 10% | Iron: 16%
