Korean Low-Carb Power Bowl

Allergens

Soy (from soy sauce or tamari) - Nuts (optional, if using almond flour in quinoa preparation)

Ingredients

• 1/2 cup cooked quinoa
• 1/4 cup shredded carrots
• 1/4 cup julienned cucumber
• 1/4 cup julienned daikon radish
• 1/4 cup thinly sliced bell pepper
• 1/4 cup fresh spinach, chopped
• 1/2 avocado, sliced
• 1 tbsp sesame seeds
• 1 scoop protein powder (optional)
• 1 tbsp low
• sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp honey or maple syrup
• 1/4 tsp garlic, minced
• 1/4 tsp ginger, minced
• A pinch of black pepper

Instructions

1. In a bowl, combine cooked quinoa, shredded carrots, julienned cucumber, daikon radish, thinly sliced bell pepper, and chopped fresh spinach.
2. In a separate small bowl, whisk together low sodium soy sauce or tamari, rice vinegar, sesame oil, honey or maple syrup, minced garlic, ginger, and black pepper to make the dressing.
3. Pour the dressing over the quinoa mixture and mix well.
4. Top with sliced avocado and sprinkle sesame seeds. If desired, add a scoop of protein powder for added protein boost.
5. Enjoy your Korean Low Carb Power Bowl with renewed energy and vitality!

Chef’s Insight

Balance is key when creating this energizing dish. Be sure to use a variety of colors and textures for a visually appealing and satisfying meal.

Notes

Feel free to customize the bowl with your favorite vegetables and proteins.