Energizing Japanese Vegan Lunch Bowl

Allergens

Soy (in edamame)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 cup shelled edamame, cooked and salted
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 cups mixed baby greens (spinach, arugula, kale)
• 1/4 cup pickled radishes
• 1/4 cup toasted sesame seeds
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon honey or agave syrup (optional)
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring quinoa and water or vegetable broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and has absorbed all the liquid. Remove from heat and let it stand, covered, for 5 minutes. Then, fluff with a fork.
2. In a small bowl, whisk together rice vinegar, lime juice, honey or agave syrup (if using), salt, and pepper to taste. Set aside.

Chef’s Insight

This dish is not only visually appealing but also packed with nutrients and antioxidants that promote overall health and well-being.

Notes

Feel free to adjust the vegetables and proteins according to your personal preferences or dietary needs.