I love this meal. Made it for dinner the other night and it is so versatile. This recipe is similar to an Udon bowl or a rice bowl, which would “traditionally” be Asian, but you can easily make it Mexican or Greek. In addition, this recipe was approved by the Ginger – when he says, he would do the whole meal again just like it was – it has to be good. Now, he is still a little unsure of quinoa, which I love because it is a complete protein and I love the slightly nutty flavor it naturally has. I keep the quinoa/rice mix simple and don’t add any spices while it cooks, but it could easily be tailored to fit your taste. So for this recipe we used a quinoa/rice blend, but it would work well with just plain quinoa or rice. It was enough for the two of us, with enough for leftovers for me for lunch the next day. If you want to feed, 4 people – double everything. This recipe is also fairly simple and has very little cook time/preparation. I cut all the veggies while the sweet potatoes and quinoa were cooking.
You will need:
1 cup Quinoa/Rice Blend (I used Truroots wild rice and quinoa) – cook according to package directions. This is about 20 minutes (You can use vegetable broth or chicken stock in place of the water if you like)
1 medium to large sweet potato – cut into 1/4 circles or rounds, place on a cookie sheet and slightly drizzle with oil – I used almond oil. If you get to much oil, they will become soggy and greasy so go light, as you can see in the picture below. You can use a brush and spread the oil on the sweet potato rounds if you like. Then sprinkle with your seasoning of choice, we used salt on half and cinnamon on the other half.
You will bake these for 30 minutes at 350 degrees. They will be tender to the touch when finished.
1 sliced orange, yellow or red pepper
1 cup of edamame – steamed according to package – about 2-3 mins
1 medium carrot cut into slices
1/4 cup diced red onions
sprouts – we used alfalfa
1 sliced ripe avocado
6 cut in half black olives
Braggs amino acids – this helps bring out the nutty flavor of the quinoa, while adding a slight smoky saltiness to the dish
the Ginger pan seared one chicken breast with pepper shallot seasoning; however you could easily use tofu, beef or fish or like me, just add more veggies!
To assemble the dish:
Take 1 cup of the cooked quinoa/rice mixture and place in the bottom of the bowl. Drizzle about 2 tablespoons of Braggs amino acids onto the quinoa/rice mixture. Arrange sweet potatoes, peppers, onions, avocado, carrots, black olives and edamame, sprouts and if using chicken or your other protein of choice on top of the quinoa/rice mixture.
Here are some pics of the finished product with the veggies hiding the quinoa/rice mixture.
Top with either hummus, guacamole or a Thai peanut sauce, mix and enjoy! (Look for these recipes soon)
For other variations: You can add cilantro, salsa or corn for more of a Mexican flavor. Drizzle oil olive and lemon for Greek. Or an orange miso sauce in place of the Thai peanut. Also feel free to add hemp seeds or sesame seeds for an added crunch and more protein.
This recipe is full of powerful nutrients. You have quinoa which is a complete protein and is a good source of amino acids. Lots of raw veggies which helps boost your immune system and because they have not been cooked are full of their healthy good nutrients, including the avocado which is a good fat. This dish will not leave you feeling sluggish; instead you will be full, satisfied and energized.
So give it a try, leave us a comment and let us know what you think. Hope you enjoy our latest creation.
Until next time sweeties,
May blessings abound,