Vitality Vietnamese Bowl: A Rejuvenating Energy Boost

Find the perfect vegan dish to awaken your senses with our Vitality Vietnamese Bowl! This rejuvenating recipe is packed with fresh ingredients, citrus flavors, and crunchy textures that deliver a burst of energy. Fuel your glow with this vibrant meal.

🕒 Prep Time: 15 minutes - Cook Time: 5 minutes (for quinoa) - Total Time: 20 minutes

🍽 Servings: 2

🔥 Difficulty: Intermediate

🌎 Cuisine: Vietnamese

Allergens

Soy (in tofu), Tree Nuts (in peanuts)

Ingredients

1 cup cooked quinoa
1 cup mixed baby greens
1/2 cup grilled tofu, sliced
1/2 cup shredded carrots
1/2 cup julienned cucumber
1/2 cup edamame, shelled and cooked
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/4 cup chopped peanuts
1/4 cup zesty citrus vinaigrette (lemon juice, lime juice, orange juice, rice vinegar, olive oil, garlic, ginger, honey or agave syrup)

Instructions

In a large bowl, combine the cooked quinoa, mixed baby greens, grilled tofu, shredded carrots, julienned cucumber, edamame, fresh mint leaves, and fresh basil leaves.
Drizzle the zesty citrus vinaigrette over the salad, tossing gently to evenly coat.
Top with chopped peanuts for an extra crunch.

Chef’s Insight

This Vitality Vietnamese Bowl is a delicious and nutritious choice for those seeking a quick, yet nourishing meal. It combines a variety of textures and flavors to create a satisfying dining experience that leaves you feeling refreshed and energized.

Notes

This recipe is vegan, but be sure to check the vinaigrette ingredients for any hidden sources of animal products.

Substitutions

For a gluten-free option, use certified gluten-free quinoa and ensure the vinaigrette is free of gluten-containing ingredients. - Replace grilled tofu with baked or pan-fried tempeh for an alternative protein source.

Alternative Preparations

Add cooked brown rice instead of quinoa for a slightly different texture and nutritional profile. - Include fresh avocado for added healthy fats and creaminess. - Substitute cilantro for basil or add both for a more complex flavor.

Alternative Methods

Instead of grilling tofu, you can bake or pan-fry it for a different texture.

Best Storage Practice

Store cooked quinoa in the refrigerator for up to 5 days. - Keep separate components of the salad in air-tight containers in the fridge until ready to assemble and serve.

Shelf Life

Quinoa: 12 months when stored properly - Tofu: 7-10 days in the refrigerator - Vegetables: 3-5 days in the refrigerator

Plating Tips

Arrange the salad ingredients artfully in a large bowl or on a flat plate, creating a dynamic composition. - Drizzle vinaigrette in a spiral pattern for an eye-catching presentation.

Nutrition Facts

Calories per serving: 450 kcal - Total Fat: 25 g - Saturated Fat: 3 g - Trans Fat: 0 g - Cholesterol: 0 mg - Sodium: 150 mg - Total Carbohydrates: 50 g - Dietary Fiber: 8 g - Sugars: 9 g - Protein: 20 g