Eat the rainbow! @foodpassionical’s quinoa bowl is topped with roasted sweet potatoes, shaved purple cabbage, Cucumbers and Pea Sprouts!
- 1 cup quinoa
- 1 medium sweet potato, chopped into bite-sized pieces
- 8 shiitake mushrooms
- 1 tablespoon vegan hoi xin sauce
- 1 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1/ 2 teaspoon sesame oil
- 1/ 4 cup water
- 4 tablespoons tahini
- 2 teaspoons agave
- 2 teaspoons lemon juice
- 3 tablespoons water
- salt and pepper, to taste
- 1 cucumber, sliced `
- 1 carrot, spiralized or thinly sliced
- 1 cup purple cabbage, thinly sliced
To Cook the Quinoa
Rinse throughly under cool running water and drain. Toast the quinoa in a saucepan and stir constantly to let the water to evaporate, about 2 minutes. Pour 2 cups of water and season with 1 tsp of salt.
Cover and cook for 15 minutes with low heat. Once cooked remove from the heat. Keep covered and let it stand for 5 minutes.
For the Veggies and Tahini Dressing
Preheat the oven 375°F
For the sweet potatoes drizzle with olive oil, salt and pepper. Bake in a preheated oven until golden and ensure it’s cook through.
To prepare the mushrooms cut off the hard part from the bottom of the stem. Heat 1 tsp oil in a skillet and add in the mushrooms. Add vegan hoi xin sauce, garlic powder, soy sauce, sesame oil and water. Cook for about 5 minutes with low heat.
For the sauce, whisk together tahini, agave, lemon juice, water, salt and pepper for taste.
Assemble cooked quinoa and vegetables in a bowl and drizzle with tahini dressing