Rejuvenating Japanese Brunch Bowl

Allergens

Soy (in soy sauce or tamari), sesame

Ingredients

• 1 cup cooked quinoa
• 1/2 avocado, sliced
• 1/2 cup edamame, shelled
• 1/4 cup cucumber, thinly sliced
• 1/4 cup shiitake mushrooms, sliced
• 1/4 cup red cabbage, finely shredded
• 1 tablespoon pickled ginger, chopped
• 2 tablespoons nori seaweed, thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 tablespoon soy sauce or tamari (gluten
• free)
• 1 tablespoon rice vinegar

Instructions

1. In a bowl, combine the cooked quinoa with the avocado, edamame, cucumber, shiitake mushrooms, red cabbage, and pickled ginger. Drizzle with soy sauce or tamari and rice vinegar, tossing gently to coat. Top the bowl with nori seaweed and toasted sesame seeds for added flavor and crunch.

Chef’s Insight

This Rejuvenating Japanese Brunch Bowl is a harmonious blend of flavors, textures, and nutrients that will leave you feeling refreshed and energized.

Notes

Feel free to customize this brunch bowl with additional ingredients like tofu or tempeh for added protein or toss in some mixed berries for an extra burst of antioxidants.