We make a vegan bowl at least once, if not twice a week around here. They are so easy to whip up and the possibilities are endless. All you really need is a grain or starch, a protein, some veggies, some greens, and a sauce.
When I saw watermelon radish at the store, I was immediately inspired by this gorgeous vegetable. It’s tasty on its own, but I thought it would give a vegan bowl the perfect crunch.
The sauce was also delicious. I’m glad I made extra because my son and I ended up eating half the radish dipped in the sauce before dinner was even ready! A very pretty and delicious dinner that was super easy.
Radish and Zucchini Quinoa Bowl
Ingredients:
- 2 cups cooked quinoa
- 4 small zucchini, chopped
- 2 1/2 cups chickpeas
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups chopped kale
- 1 watermelon radish, sliced
- salt and pepper, to taste
- 2 Tbsp olive oil
- Tahini Soy Sauce:
- 1/4 cup tahini
- 2 Tbsp olive oil
- 2-4 Tbsp tamari
- 1 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- water, if needed
Directions:
- Prepare quinoa and set aside (bring 1 cup uncooked quinoa and 2 cups water to a boil, reduce to simmer and cook covered until water is absorbed). Prepare the sauce by whisking together all the sauce ingredients in a small bowl and set aside. Preheat oven to 400 degrees F.
- Put the zucchini, onion, garlic, and chickpeas in a baking dish. Coat with olive oil and season with salt and pepper. Bake for about 20 minutes, or until the vegetables are tender.
- Arrange the quinoa in a bowl and top with the zucchini mixture, kale, and radish. Drizzle the sauce on top and enjoy!
