Refreshing Japanese Brunch Vegetarian Power Bowl

Allergens

Soy (soy sauce)

Ingredients

• 1 cup cooked quinoa
• 2 cups mixed baby greens
• 1 avocado, sliced
• 1/2 cup edamame, shelled and steamed
• 1/4 cup julienned carrots
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup fresh citrus segments (orange or tangerine)
• 2 tbsp black sesame seeds
• 2 tbsp toasted sesame seeds
• 1 tbsp hemp seeds
• 1 tbsp chopped fresh cilantro
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup

Instructions

1. In a large bowl, combine cooked quinoa with mixed baby greens.
2. Top the quinoa and greens mixture with sliced avocado, steamed edamame, julienned carrots, thinly sliced red bell pepper, thinly sliced cucumber, and fresh citrus segments.
3. In a small bowl, whisk together soy sauce, rice vinegar, honey or maple syrup.
4. Drizzle the dressing over the brunch bowl and sprinkle with black sesame seeds, toasted sesame seeds, hemp seeds, and chopped fresh cilantro.

Chef’s Insight

Experiment with different greens and proteins for endless customization possibilities.

Notes

Adjust dressing to taste with additional soy sauce, rice vinegar, or sweetener as needed.