Robust Vegan Asian-Inspired Side Dish

• vegan
• asian-cuisine
• side-dish
• healthy
• quinoa
• Hiroshi

Introduction

Today's recipe is a delightful blend of textures and flavors, featuring a robust vegan side dish that promises to be a heartwarming addition to any meal. Embrace the taste of veganized Asian cuisine with this unique and nourishing creation.

Ingredients

• 1 cup of cooked quinoa
• 1 medium sweet potato, cubed and roasted
• 1 cup of chopped kale, massaged
• 1/2 cup of shredded purple cabbage
• 1/4 cup of pickled radishes
• 2 tablespoons of toasted sesame seeds
• 2 tablespoons of chopped fresh cilantro
• For the dressing:
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sesame oil
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of maple syrup
  • 1 clove of garlic, minced
  • 1 teaspoon of grated ginger

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with a bit of oil and a pinch of salt, then spread them on the baking sheet. Roast for 25-30 minutes until tender and slightly caramelized.
3. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, massaged kale, shredded cabbage, and pickled radishes.
4. In a small bowl, whisk together the ingredients for the dressing.
5. Pour the dressing over the salad and toss to coat evenly.
6. Garnish with toasted sesame seeds and fresh cilantro before serving.

Enjoy this vibrant and healthful dish as a standalone treat or as a complement to a larger meal. Its combination of flavors and textures will surely make it a new favorite in your culinary repertoire.

Hiroshi

Additional Information

Nutritionfacts	Calories: 300, Fat: 10g, Carbohydrates: 45g, Protein: 8g
Preparation Time	45 minutes
Allergy Information	Soy, Sesame