VEGAN LUNCH BOWL
See my new clean recipe: Vegan Lunch Bowl with Hoisin Sauce. Grilled vegetables, cooked quinoa, and harty sauce for very tasty dishes.
Here is another update in my circulation: everything works now (warm water, yeah!) And my stuff is unloaded. Well, that maximum goes into storage in any case but still, it's not a little that has to be positioned into cabinets and cupboards.
Everything is very good now. I even managed to find out how this microwave-oven mixture installed in the kitchen works so that I can make recipes that require baking or roasting.
Recipes like this Vegan Lunch Bowl! Wow! Wow!
Ingredients
- For Hoisin Lee sauce (made from GOOP)
- 1/4 cup miso
- 1/4 maple
- 1 tablespoon of brown rice vinegar
- 1 teaspoon hot sauce
- 1 teaspoon canola or sunflower oil
- 1 small garlic clove
- For bowls:
- 1 cup of quinoa
- 1 solar dried tomato
- 1 avocado mashed
- 1 Tbs of lemon juice
- coriander, chopped
- 1 large cherry tomato
- 7 ounces (2 hundred g) of mushrooms
- 1 onion
- 1 large handful of Brussels sprouts
- olive oil
- salt and pepper, to taste
Steps
- Mix all the components in a small saucepan and bring to a boil.
- Let it boil for about four-five minutes, then set aside to cool.
- For bowls:
- Preheat the oven to 390 ° F (two hundred ° C) and collect the baking sheet with baking paper.
- Cook quinoa according to manufacturer's instructions.
- Prepare brussel sprouts and position them on a baking sheet with a little olive oil and season with salt and pepper. Bake in the oven for about 15 minutes.
- Clean and cut mushrooms, onions, and tomatoes. Heat a piece of oil in a large skillet and saute mushrooms and onions for about 10 minutes. Season with salt and pepper.
- In a small bowl, mash roughly the avocado collectively with lemon juice and chopped coriander leaves.
- Arrange whole in a bowl and sprinkle with hoisin sauce.
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