Vibrant Vietnamese Vegetarian Bowl

Allergens

Soy (in edamame)

Ingredients

• 1 cup cooked quinoa
• 1 cup shredded carrots
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 2 cups mixed greens
• 1/2 cup edamame, shelled and steamed
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint
• 1/4 cup fresh basil leaves
• 1 lime, juiced
• 2 tbsp coconut aminos
• 1 tsp honey (or agave for vegan)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine cooked quinoa, shredded carrots, red cabbage, mixed greens, edamame, and chopped herbs.
2. In a separate small bowl, whisk together lime juice, coconut aminos, honey (or agave), olive oil, salt, and pepper to create the dressing.
3. Toss the salad with the dressing, ensuring all ingredients are evenly coated.
4. Serve immediately, garnishing with avocado slices.

Chef’s Insight

To maximize nutrients, allow vegetables to cool after steaming before adding them to the salad.

Notes

This recipe is designed to be light, energizing, and full of life.