This is surely a Next-Level Vegan Asian Bowl that packs a punch of nutrients, vitamins, and minerals. It’s also completely gluten-free.
I’ve been on this quest to eat more plant-based for over a year now and I am loving it. Although I am not entirely vegan or plant-based, I believe incorporating whole foods and fresh fruits and veggies in my diet. I feel so much better when I eat this way and incorporate animal products into my diet 2-3 times a week.
In fact, this past winter break, my parents were in town and I indulged like no other. I ate all things gluten, dairy, desserts, and of course…meat, meat, meat. I became so sluggish, tires, barely able to keep my eyes open, lazy, and hungry for more sugar and bad carbs. It was time for a reset, and after the New Year, I went right back to my regular whole foods, plant based diet with minimal animal product and felt sooo much better. My energy was back.
Anyways, not to bore you with my story but after the New Year, I wanted to create more healthy meatless vegan meals, and this one right here…it’s a winner. When I say it’s next-level, it’s definitely next-level.
Key Ingredients
- Miso Tahini Sweet Potatoes: Never will I eat sweet potatoes without this sauce. So simple and easy to whip up by mixing miso paste, tahini, and honey (or agave/maple syrup) together and slathering it on top of the sweet potato.
- Cabbage: I love sauteed cabbage. It’s so healthy and detoxifying. add a subtle delicious crunch.
- Quinoa: I love to add a grain into a vegan bowl and with this one, I chose quinoa but and grain you prefer will work.
- Mushrooms: Sautee sliced mushrooms in coconut aminos and bam! delicious mushrooms packed with flavor. You can use a variety of different mushrooms like shiitake, portobello, etc…
- Baby Bok Choy: This was a last-minute addition. I bought way too much bok choy for another recipe I was making later in the week and decided to roast some up for this dish. You can even grill it and it would be amazing. Lately, I have been using broccoli rabe or regular broccoli and it’s amazing.
This dish is truly amazing! Each bite from all the different veggies and grains you get is packed with flavor.
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XO,
Natale
Next-Level Vegan Asian Bowl
Next-Level Vegan Asian Bowl
Ingredients
- 1 small-medium head green cabbage shredded
- 2-3 sweet potatoes halved
- 2 baby bok choy halved
- 2 cups cooked quinoa
- 1 box mushrooms sliced
- 2 tbsp coconut aminos
- 1 tsp plus 1/2 tsp of rice wine vinegar
- 1 tbsp olive oil
- 2 tbsp sesame oil
- black and white sesame seeds optional
- cilantro optional
- Miso Tahini Sauce
- 1 tbsp chickpea miso or white miso paste
- 2 tbsp tahini
- 1 tsp agave or honey
- 1/4 tsp sesame oil
- sesame seeds
Instructions
- Preheat oven to 375
- Place the halved sweet potatoes cut side down on one side of a baking sheet. Drizzle with olive oil and salt.
- On the other side of the baking sheet, add the bok choy, drizzle about 1 tsp of olive oil, and a pinch of salt and pepper. Bake for about 40 minutes removing the bok choy if it finishes before the sweet potatoes.
- In a large skillet, add 1 tbsp sesame oil and the shredded cabbage. Cook until soft for about 6 minutes. Then add in the 1 tbsp of coconut aminos, 1 tsp of rice wine vinegar, salt, pepper, and sesame seeds. Cook for 1 more minute and remove and set aside.
- In the same skillet, add the remaining sesame oil and 1/2 tsp olive oil and sautee the mushrooms for about 5 minutes. Once soft, add in 1 tbsp of coconut aminos, 1/2 tsp rice wine vinegar, and salt and pepper to taste.
- For the Miso Tahini Sauce, mix all the ingredients together and set aside.
- Assemble the bowl with all the veggies. Top each sweet potato with the miso tahini sauce and top each plate with a sprinkle of black and white sesame seeds, and cilantro.
- Serve and enjoy!