Vermicelli Noodle Bowl with Portobello Mushrooms and Pickled Vegetables

Yield: 4 servings

Pickled Vegetables:
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp salt
1 carrot, julienned
1/2 cucumber, julienned
1/3 daikon radish, julienned

Noodle Bowl:
1 package thin vermicelli noodles
4 portobello mushrooms, cleaned
2 tbsp maple syrup
1 tbsp tamari
1 tbsp sriracha
3 cloves of garlic, minced
salt and pepper
2 tbsp olive oil
1 cup cilantro, chopped
1/4 cup thai basil, chopped
1/4 cup mint, chopped
1 chili, thinly sliced

1. In a medium bowl, whisk together the apple cider vinegar, maple syrup, and salt. Place the julienned vegetables into the bowl and submerge them in the vinegar mixture. Cover and set aside in the refrigerator for at least 30 minutes. Drain when ready to use.
2. Cook the vermicelli noodles according to package directions. Drain and set aside. 

3. Cut the portobello mushroom into quarters and set aside.

4. In a large shallow bowl, whisk together the maple syrup, tamari, sriracha, garlic, and salt and pepper. Place the portobellos into the marinade, toss to coat, and let sit for 15 minutes.

5. Heat the olive oil in a sauté pan over medium-high heat. Sear the portobellos on one side, and then flip them over to sear the other side.
6. Pour half of the marinade into the pan and simmer until reduced by at least half, stirring the mushrooms. Once the mushrooms are cooked through, remove from heat.

7. To serve, place the vermicelli noodles into a bowl, cover with pickled vegetables and cooked mushrooms. Garnish with cilantro, basil, mint, and sliced chili. Serve with vietnamese dipping sauce.


http://thefirstmess.com/2014/06/12/kimberleys-vegan-banh-mi-with-portobellos-pickled-vegetable-slaw-recipe/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:

1 package firm or extra-firm tofu, crumbled

1 tbsp olive oil

3 cloves garlic, minced

1 tbsp hummus

1/2 tsp chili powder

1/2 tsp cumin

1 tsp nutritional yeast

1/4 tsp sea salt

pinch cayenne pepper
1-3 tbsp water

1/4 cup parsley, finely chopped

Vegetables:

5 baby potatoes, chopped into bite-size pieces

1 red bell pepper, diced

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder
salt and pepper

2 cups kale, chopped

Rest:

corn tortillas

1 ripe avocado, chopped or mashed

cilantro, chopped

red or green salsa
hot sauce

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.

3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.

6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.

8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.

https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Tabbouleh Bowl

Yield: 4 servings

1 1/4 cups quinoa
2 1/2 cups water
1 tbsp olive oil
salt and pepper
1 cucumber, deseeded and chopped
3 tomatoes, deseeded and chopped
1/4 cup parsley, chopped
2 tbsp mint, chopped
3 tbsp hemp hearts
2 green onions, thinly sliced

Dressing:
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup
salt and pepper

1. Place the quinoa and water into a medium pot. Bring to a boil, then reduce heat to low and cover and cook for 15 minutes, or until water is absorbed. Remove from heat.
2. In the meantime, prepare the dressing. Add all ingredients to a small bowl and whisk to combine.
3. When quinoa is cooled, toss with olive oil and salt and pepper. Add remaining ingredients and stir gently to combine.
4. Serve with falafel-spiced chickpeas, 2 tablespoons of hummus, and sauteed zucchini.


Oh She Glows Every Day

Tahini Ginger Quinoa Bowl

Yield: 2-3 servings

1 cup quinoa
2 cups water
1 1/2 cups small cubed sweet potato
1 tbsp olive oil
1 cup finely chopped onions
1 cup chopped kale
2 cups fine chopped purple cabbage
1 tbsp chopped green onion
1 tbsp sesame seeds

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a small pot, combine quinoa and water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat.

3. Peel sweet potato and cut into evenly-sized cubes. Roast in oven for 15 to 20 minutes, or until tender. 

4. In a medium pan, heat olive oil over medium heat. Add onions and saute until translucent.
5. Add kale and cabbage and saute for 3 to 5 minutes, or until vegetables are tender but still have some crunch. 

6. Remove vegetables from heat and mix with quinoa.

7. Top with green onions and sesame seeds. Serve with tahini ginger sauce.

http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/

Chickpea and Sweet Potato Buddha Bowl

Yield: 4-6 servings

2 large sweet potatoes, diced
1/2 red onion, diced
1 small cauliflower, cut into florets
6 tbsp olive oil or coconut oil, divided
1 bunch kale, destemmed, finely chopped
1 can chickpeas, drained, rinsed, and patted dry
1 tsp cumin
3/4 tsp chili powder
3/4 tsp garlic powder
1/2 tsp oregano
1/4 tsp turmeric
salt and pepper, to taste

1. Preheat oven to 375F. Line two baking sheets with parchment paper.
2. Toss sweet potatoes and red onion in olive oil and salt and pepper on one baking sheet and place in oven.
3. Toss cauliflower in olive oil and salt and pepper on the second baking sheet. Begin baking 10 mins after sweet potatoes.
4. While vegetables are roasting, toss chickpeas with spices.
5. Heat a skillet over medium heat. Add 1 tbsp of oil. Once hot, add the chickpeas and saute, stirring frequently. Cook about 10 minutes, or until brown and fragrant. Remove from heat and set aside.
6. In a large pot over medium heat, add 1 tbsp of oil. Add kale and heat until wilted. Season with salt and pepper.
7. To serve, divide sweet potatoes, cauliflower, kale, and chickpeas into four or six dishes. Serve with lemon tahini dressing.


http://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/