Japanese Vegan Energy Bowl with Creamy Edamame Hummus and Sesame Ginger Dressing

Allergens

Soy (in the sesame ginger dressing and edamame hummus)

Ingredients

• 1 cup quinoa, uncooked 2 cups water 2 cups shelled edamame, fresh or frozen 1 medium avocado, pitted and peeled 1 small cucumber, thinly sliced Fresh cherry tomatoes, halved 1 tbsp sesame seeds, toasted Fresh cilantro leaves for garnish

Instructions

1. a. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer until all the water is absorbed, about 15 minutes. Set aside to cool slightly. b. Meanwhile, prepare the edamame hummus by combining edamame, avocado, 2 tbsp of fresh lemon juice, 1/4 cup water, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Set aside. c. In a separate bowl, whisk together tahini, rice vinegar, soy sauce, honey, grated ginger, and sesame oil to create the sesame ginger dressing. Set aside. d. Assemble the energy bowls by dividing quinoa among four bowls. Top each with edamame hummus, cucumber slices, cherry tomatoes, and a sprinkle of toasted sesame seeds. Drizzle with sesame ginger dressing and garnish with fresh cilantro leaves.

Chef’s Insight

The combination of quinoa and edamame provides a complete source of plant-based protein, making this dish an excellent choice for vegans and non-vegans alike.

Notes

Feel free to add additional vegetables or toppings as desired.