Recently, I made a vegan Quinoa Bowl where I cooked the quinoa in turmeric and black pepper for extra nutrition, and topped it with chickpeas dressed in Olive Oil, herb roasted mushrooms and whole garlic cloves, sweet corn, red onion, and crunchy carrots. Hippie Macro Glow Bowl … 2. Greek Quinoa Buddha Bowl. First add the Onion, Celery, and Green Pepper to a large nonstick pot over Medium-High heat with ⅓ cup of Water. Cilantro lime quinoa, seasoned black beans, cherry tomato pico de gallo, pickled jalapenos, and diced avocado come together in a meal that's vegan, gluten-free, and oil-free. Did I say how yummers this bowl was and can’t wait to eat the rest tomorrow? They’re healthy and loaded with plenty of veggies and proteins. one made without fish). Toss well and bake for around 20-25 minutes. Serve as is or pair with Vegan GF Cornbread or a Kale Salad because kale for the win. Stir and cook until heated through. The bowl starts off with a base of fluffy, gluten-free quinoa and massaged kale. There’s not much to it, and it’s usually just a salad-like meal in a bowl. Besides, it’s vegan and gluten-free. I wanted to cook everything for this quinoa grain bowl on the same pan (simplify! It’s super easy to make, healthy, and packed with protein. If you aren’t a quinoa lover, serve it with brown rice, barley, farro, freekeh, wheat berries, couscous, or a slice of toast. Q uinoa bowls are so easy and versatile! Just add a drizzle of tahini sauce and sprinkle of hemp seeds, and you have a delicious, perfectly balanced meal with 15 grams of plant-based protein, healthy fats , and complex carbohydrates. It’s an easy … Recently I went to Palm Springs with a bunch of my friends & we stayed at the cutest, most incredible little private hotel called The Marley. Top with sauce of choice and serve immediately. Perfect for meal-prep! Quinoa is forever a staple going forward in my house. Serve kimchi-quinoa mixture in a bowl and top with protein (e.g. Serve the eggs any style, whether hardboiled, scrambled, or over-easy. When the vegetables and quinoa are done cooking and you have the rest of the bowl ingredients prepped, it's time to build a bowl! 4. For a vegan option, substitute eggs with tempeh or scrambled tofu. Vegan Option To make this recipe vegan, make sure you’re using a vegan kimchi (i.e. Find the recipe on the blog! Cook until all the water evaporates, stirring occasionally. The Big Vegan Rainbow Bowl with Maple Almond Butter Dressing from Fooduzzi. Optional garlic quinoa sauce: in a small bowl combine 2 tbsp tahini, 1 tsp chopped garlic, 1/4 tsp maple syrup, 1/4 tsp salt and 1/4 tsp ground coriander. This vegan fall quinoa bowl recipe is packed with roasted brussel sprouts, sweet potatoes, quinoa, pecans, and topped with an apple cider vinaigrette. Nutrition information includes quinoa and spinach. While the quinoa is cooking, heat the beans in a saucepan over the stove, and cook the peppers with the seasoning in a skillet. Top with fresh avocado, some more fresh coriander, some slices of pickled jalapeno, and a squeeze of lime juice. To assemble the bowls, place a 1/4 cup of cooked quinoa at the bottom of each bowl. The quinoa takes about 25 minutes total, so use the cook time to prepare the remaining ingredients. You can make from scratch or use microwavable rice or quinoa to make things super easy! It then gets topped with crispy roasted chickpeas and golden brown sweet potatoes. Here’s how easy… Make your grain. Use your hands to massage the vinaigrette into the kale for 1-2 minutes, or until the kale is soft and turns a darker green. Meanwhile, add the kale to a large mixing bowl along with 2 tablespoons of the vinaigrette. 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