QUINOA RECIPE: Easy Quinoa Bowl | Vegan + Gluten-free

Peel the sweet potato and cut it into half-inch diced pieces.

Drizzle the sweet potato with about 1 tablespoon of extra virgin avocado oil.

Season the sweet potato with 1 teaspoon onion powder, 0.5 teaspoon garlic powder, and black pepper to taste.

Toss the sweet potato with your hands and roast it in a 425°F oven for 30 minutes.

In a pot, add 1 cup of quinoa and 2 cups of water or vegetable broth.

Bring the quinoa to a boil over high heat, then reduce to a simmer on low for 15 to 20 minutes covered.

Mince 2 cloves of garlic and slice 1 onion for the sautéed vegetables.

In a large skillet, heat 1 tablespoon of avocado oil and add the sliced onion, sautéing for 1-2 minutes.

Add 16 ounces of sliced button mushrooms to the skillet and season with a little salt.

Cover the skillet with a tight-fitting lid to help the mushrooms release moisture, cooking for a few minutes on medium heat.

Slice the ends off the zucchini, cut it in half lengthwise, and then slice into half moons.

Add the garlic, corn, and zucchini to the skillet with the mushrooms and onions, stirring to combine.

Season the mixture with salt and black pepper to taste, cover, and cook for 1-2 minutes.

In a bowl, combine 2 tablespoons tahini, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, sea salt to taste, and the juice of 1 orange to make the dressing.

Cut the avocado in half, remove the pit, and score it in each direction.

If not serving immediately, toss the avocado with lime or lemon juice to prevent browning.

Build the bowls starting with a scoop of quinoa, followed by a portion of kidney beans, sautéed vegetables, and sweet potato.

Add a small scoop of raw sauerkraut as a bonus ingredient.

Clean up the edges of the bowl if needed and top everything off with the dressing and fresh parsley.

Equipment Needed

Dietary

Allergens