Vibrant Vegan Asian Bowl
Introduction
Embrace the essence of a wholesome, plant-based lunch with this vibrant and nourishing dish. Perfectly balanced with flavors and textures, it captures the spirit of Asian cuisine with a fresh vegan twist.
Ingredients
- 1 cup cooked brown rice
- 1/2 cup shredded purple cabbage
- 1 small carrot, julienned
- 1/2 bell pepper, thinly sliced
- 1/4 cup edamame, shelled and cooked
- 1/4 cup thinly sliced radish
- 1/2 avocado, sliced
- 2 tbsp chopped green onions
- 1 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup
- 1 clove garlic, minced
- 1 tsp grated ginger
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, minced garlic, and grated ginger to create the dressing.
- Arrange the brown rice as the base of the bowl.
- Top the rice with purple cabbage, carrot, bell pepper, edamame, radish, and avocado in separate sections for a colorful presentation.
- Drizzle the dressing over the bowl.
- Garnish with chopped green onions and sesame seeds.
Enjoy the delightful harmony of flavors in this dish, a testament to the beauty and versatility of vegan cooking. Perfect for a nourishing lunch that doesn't compromise on taste or tradition.
Hiroshi
Nutritionfacts | Calories: 350, Fat: 15g, Carbs: 45g, Protein: 10g |
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Preparation Time | 20 minutes |
Allergy Information | Soy, Sesame |