Energizing Vietnamese Vegetable Protein Bowl

Allergens

Peanuts, soy

Ingredients

• 1. 2 cups cooked quinoa 2. 1 cup fresh mixed vegetables (bell peppers, cucumber, carrots) 3. 1 can (15 oz) chickpeas, drained and rinsed 4. 1/4 cup chopped cilantro 5. 1/4 cup chopped mint leaves 6. 2 tbsp roasted peanuts, roughly chopped 7. 1 avocado, sliced 8. 3 tbsp rice vinegar 9. 2 tbsp tamari or soy sauce 10. 1 tbsp lime juice 11. 1 tsp maple syrup (optional) 12. 1 tsp sriracha (optional)

Instructions

1. In a large bowl, combine cooked quinoa, mixed vegetables, and chickpeas.
2. In a separate small bowl, whisk together rice vinegar, tamari or soy sauce, lime juice, maple syrup, and sriracha (if using).
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Top the bowl with chopped cilantro, mint leaves, roasted peanuts, and avocado slices.
5. Serve immediately.

Chef’s Insight

This recipe is perfect for meal prep, offering a delicious balance of protein, healthy fats, and fiber to keep you feeling full and energized throughout the day.

Notes

This dish is high in fiber and protein, making it a satisfying meal for those following a plant-based diet.