Vibrant Vietnamese Rainbow Bowl

Allergens

Soy (from coconut aminos)

Ingredients

• 1 cup mixed cooked quinoa and brown rice
• 1/2 cup edamame, steamed
• 1/4 cup shredded carrots
• 1/4 cup red cabbage, thinly sliced
• 1/4 cup red bell pepper, diced
• 1/4 cup cucumber, sliced
• 1/4 cup avocado, sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 lime, juiced
• 2 tbsp rice vinegar
• 1 tbsp coconut aminos
• 1 tsp honey or maple syrup (optional)
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked quinoa and brown rice. Add edamame, shredded carrots, red cabbage, bell pepper, cucumber, avocado, mint leaves, and cilantro leaves. In a small bowl, whisk together lime juice, rice vinegar, coconut aminos, honey or maple syrup (if using), salt, and pepper. Pour the dressing over the salad and mix well.

Chef’s Insight

This dish can be enjoyed hot or cold, depending on your preference.

Notes

Enjoy this dish for a refreshing, energizing meal that nourishes both your body and spirit.