1400 700 9b0b vegan quinoabowl hero 2

Autumn Quinoa Bowl

with Brussels Slaw and Warm Coconut "Bacon"

dinner

American Dinner Grain Bowl Nuts Hearty Vegetables Fruit Leafy Greens Gluten-Free Seasonal Menu Winter Recipes Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
690
FAT
34g
CARBOHYDRATES
85g
PROTEIN
19g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. ¼ cup walnuts
  3. 5 oz Brussels sprouts
  4. 1 scallion
  5. 1 apple
  6. 2 oz napa cabbage
  7. 1 tbsp white miso paste
  8. 1 tbsp maple syrup
  9. ¼ tsp liquid smoke
  10. ½ cup coconut chips
  11. 2 tbsp tahini
  12. 1 tbsp apple cider vinegar
  13. 1 oz pomegranate seeds
  14. 1 tsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Tree Nuts, Soy, Coconut

TOOLS

  • Parchment paper
  • Small skillet
  • Small saucepan
  • Baking sheet

INSTRUCTIONS

1
Cook the quinoa

Rinse and dry the produce. Preheat oven to 300°F and line a baking sheet with parchment paper. In a small saucepan combine the quinoa, 1¼ cups water, and a pinch of salt and place over high heat. Bring to a boil, reduce heat to a simmer, cover, and cook quinoa until water is absorbed and spirals start to burst, about 12 to 15 minutes.

2
Prepare the slaw

Chop the walnuts. Place a small skillet over medium-high heat and add the walnuts. Cook until toasted, shaking the pan occasionally, about 3 to 5 minutes, and remove from heat. Thinly slice the Brussels sprouts, scallion, and apple. In a large bowl combine the sliced vegetables, apple, toasted walnuts, and napa cabbage.

3
Make the coconut “bacon”

In a medium bowl, mix the white miso paste and just 2 tsp maple syrup into a thick paste. Add liquid smoke, a pinch of black pepper, and 1 tsp olive oil and stir to combine. Gently fold in the coconut chips until they are completely coated with miso mixture. Spread the coconut evenly onto the baking sheet and bake until golden brown, stirring halfway through to avoid sticking, about 5 to 7 minutes.

4
Mix the tahini dressing

In a small bowl combine the tahini, apple cider vinegar, and remaining 1 tsp maple syrup. Add a pinch of salt, 3 tbsp water, and whisk tahini dressing until smooth.

5
Toss the slaw

Add the tahini dressing to the Brussels slaw. Season with salt and pepper and toss slaw well to combine.

6
Build your bowls

Divide the cooked quinoa between large bowls. Top with Brussels slaw and warm coconut “bacon.” Sprinkle with pomegranate seeds and dig in!