Revitalizing Japanese Lunch Bowl – A Vegan Delight

Allergens

Soy (in soy sauce and edamame)

Ingredients

• 1 cup sushi rice 2 cups mixed vegetables (bell peppers, zucchini, carrots) 4 oz firm tofu 1/2 cup edamame 1 avocado 2 tbsp pickled ginger 1/2 cup shiitake mushrooms 3 cups vegetable broth 2 tbsp soy sauce 1 tsp rice vinegar 1/2 lemon 1/4 cup chopped scallions Sea salt and pepper to taste

Instructions

1. Cook sushi rice according to package instructions.
2. In a pan, heat 1 tbsp of oil over medium heat. Add shiitake mushrooms and cook until tender. Remove from pan and set aside.
3. In the same pan, add 1 tbsp of oil and sauté mixed vegetables until slightly softened. Season with salt and pepper.
4. Slice avocado and firm tofu into thin strips. Set aside.
5. In a small saucepan, combine vegetable broth, soy sauce, rice vinegar, and juice from half a lemon. Heat until simmering.

Chef’s Insight

Use organic, non-GMO ingredients whenever possible for maximum nutritional benefits.

Notes

This recipe is designed to be a nutritious and energizing meal that supports overall well-being. The combination of proteins, healthy fats, and fiber ensures sustained energy levels throughout the day.