Go Back
Vegan Asian Bowl

Next-Level Vegan Asian Bowl

This is seriously a Next-Level Vegan Asian Bowl packed with so much flavor, colors, nutrients, and completely gluten-free.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Ingredients Method

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

Method
 

  1. Preheat oven to 375
  2. Place the halved sweet potatoes cut side down on one side of a baking sheet. Drizzle with olive oil and salt.
  3. 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.
  4. 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.
  5. 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.
  6. For the Miso Tahini Sauce, mix all the ingredients together and set aside.
  7. 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.
  8. Serve and enjoy!