Make-Ahead Vegan Lunch Bowls Recipe; How to prepare it? What are the ingredients? Cooking tips and more. Here is the best "Make-Ahead Vegan Lunch Bowls" recipe we have found so far.
Make-Ahead Vegan Lunch Bowls
⇓ Scroll down to see full recipe instructions. ⇓
- 2 cups dry quinoa , soaked for 15 minutes and rinsed
- 1 pound leafy greens , such as arugula, spinach, or romaine
- 1 large cucumber , chopped
- 1 or 2 bell peppers , chopped
- 1 pint cherry tomatoes , sliced in half
- 2-3 radishes , thinly sliced
- Green onions , chopped, for garnish
- Cooked beans (optional)
CREAMY ITALIAN DRESSING:
- 1/4 cup water (plus 1-2 tablespoons to thin)
- 1/2 cup raw tahini
- 1/2 teaspoon salt
- 1 teaspoon raw apple cider vinegar
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
Drain the quinoa and transfer it to a saucepan over high heat with 4 cups of fresh water. Bring it to a boil, then lower the heat to a simmer and cover to cook until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork and set aside.
While the quinoa is cooking, chop the vegetables and prepare the dressing. I like to store each vegetable individually in its own glass container in my fridge, because then they can double as salad toppings each night. (In that case you may want to double the amount of veggies you chop so that you don’t run out during the week!) You might also want to roast your vegetables for variety, such as roasted red onions, zucchini, or beets. The options really are endless.
To prepare the dressing, add all of the dressing ingredients to a blender and blend until completely smooth. (Or whisk them together in a mason jar.) Do be sure to use raw tahini, as the toasted one that is more commonly found in stores tastes much stronger and more bitter to me. The final result should taste closer to Italian dressing!
Once everything is chopped, blended, and cooked, all you need to do is assemble your bowl. I like to start with about 1/2 to 3/4 cup of cooked quinoa, 2 to 3 cups of leafy greens (I used arugula this week), and then a handful of each of your favorite chopped toppings. Drizzle the top generously with your favorite dressing and enjoy.
Saturated Fat: 1g
Vitamin A: 8145IU
Vitamin C: 72.2mg
This recipe was featured on BestRecipeFinder.
View original post on Make-Ahead Vegan Lunch Bowls