Sweet and Spicy Power Bowl

Course Snack

Diet Gluten Free, Vegan, Vegetarian

Calories

Author Sophia DeSantis

Notes

A protein bowl packed with nutrient rich plant-based ingredients and filled with flavor!

Ingredients:

2 cups quinoa
1 cup brown rice (optional or you can do an extra cup of quinoa)
3 cups veggie broth to cook quinoa/rice (can sub water)
2 cans black beans
1 bunch kale, chopped
2 cups sliced mushrooms
½ of a red onion, chopped
Veggie broth for sautéing (or your favorite oil if using oil)
drizzle of Miso Sauce (see below)
drizzle of your favorite hot sauce (optional)

Miso Sauce

4 tablespoons chickpea miso (or can use a white miso for a soy version)
1 tablespoon sesame oil (for oil free version, omit or add sesame seeds for taste)
2 tablespoons rice vinegar
½ teaspoon fresh chopped garlic
½ cup water

note: Miso is a paste found at most health food stores and some larger grocery stores that have a variety of ethnic ingredients. You may have extra miso sauce depending on how much you put on top, but it makes a great salad dressing and dip for things like veggies or these summer rolls.

Instructions:

Rinse and cook the quinoa/rice in a rice cooker or on stovetop using the veggie broth (or water).

Wash and clean beans and veggies. Cut veggies.

Sauté mushrooms and red onion in oil, or broth, in a pan over medium heat for a few minutes until just cooked but not too soft, do not over cook. Steam kale for 1-2 minutes until you begin to see the bright green color, remove from heat. Again, do not overcook.

Prepare miso sauce by putting everything in a food processor, blender or high speed blender and blend well.

Assemble ingredients in a bowl and drizzle miso sauce and your favorite hot sauce over the top.