Vietnamese Vegetarian Rainbow Bowl

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 1/2 cup mixed sliced bell peppers (red, yellow, and orange)
• 1/2 cup shredded carrots
• 1/2 cup edamame, shelled
• 1/2 avocado, sliced
• 1/4 cup fresh cilantro leaves
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges
• 1/2 cup prepared Vietnamese Vegetarian Noodle Soup broth (recipe below) Vietnamese Vegetarian Noodle Soup Broth:
• 2 cups vegetable broth
• 1/2 cup sliced shiitake mushrooms
• 1/4 cup chopped green onions
• 1 tsp grated ginger
• 1 tsp soy sauce (tamari for gluten
• free)
• 1 tsp rice vinegar
• Pinch of red pepper flakes

Instructions

1. Prepare the Vietnamese Vegetarian Noodle Soup Broth by bringing the vegetable broth to a simmer in a saucepan. Add shiitake mushrooms, green onions, grated ginger, soy sauce, rice vinegar, and red pepper flakes. Simmer for 10 minutes, then remove from heat and let cool slightly.
2. In a large bowl, layer the cooked quinoa, mixed sliced bell peppers, shredded carrots, edamame, avocado slices, fresh cilantro leaves, and toasted sesame seeds.
3. Pour the cooled Vietnamese Vegetarian Noodle Soup Broth over the bowl contents, ensuring that each layer is evenly coated.
4. Garnish with lime wedges and serve immediately.

Chef’s Insight

This dish is not only delicious but also packed with vitamins, minerals, and antioxidants that promote overall health and wellness.

Notes

Feel free to adjust the quantities of each ingredient according to your preferences.