People freak out about vegan meals all the time. “Where is the protein? Where is the calcium? Where’s the vitamin D?” Guys, it’s all right here, and much better sources for each of these necessary nutrients. Quinoa is a huge source of protein, along with kale and mushrooms. Also, avocado has protein, and even tomatoes have protein! Not to mention the calcium found in kale and quinoa, and the Vitamin D in mushrooms, literally one of the best sources for vitamin D! Plus, look at this amazing quinoa bowl I had for lunch! I needed a dish so big that I used a glass pie bowl! Eating vegan is NOT hard, people! You get more than enough nutrients, and from FAR better, cleaner, ethical sources.
I wasn’t planning on posting this recipe as the ingredients are pretty much what you see in the picture, but I got such positive feedback and responses from posting this picture on my social media sites, that I decided to add it to my blog!
So…let us begin!
You will need:
- 3 pounds uncooked organic sweet potato
- 1/2 bunch kale (or make a whole bunch, which will give you enough for another full meal the next day!
- 1/2 pack mushrooms of your choice
- 1 cup uncooked quinoa
- about 1/2 cup chopped onion
- 1 large or 2 small garlic cloves
- 1 fresh tomato
- 1 avocado
- 1 lime
- 1 tbsp coconut oil
- salt and pepper to taste, or if you don’t want salt, use a salt free seasoning
First prepare the sweet potatoes for baking. Preheat your over to 400 degree farenheit, and chop up the sweet potatoes into 2 inch cubes. If you are using organic sweet potatoes, leave the peel on! There is so much nutrients in the sweet potato peel! After chopping, put the sweet potatoes on a baking sheet sheet to bake for about 30-40 minutes
Next, prepare the quinoa according to the package instructions. Like rice, the measurements are 1 cup quinoa to 2 cups water. Cook on high, and when the water comes to a boil turn down to medium low heat and cook until the grains have sprouted.
As the quinoa is cooking, you want to chop your onions and garlic first, so you can saute them before adding in the mushrooms and kale. Heat your pan on medium high heat and add the 1 tablespoon of coconut oil. Once the pan is heated, add in the garlic and onions to brown them, about 2 minutes.
Next add in the mushrooms to cook for a couple minutes as well, then lastly add in the kale. Turn the heat down to medium and saute until the leaves are tender. Or, if you like some crunch like I do, saute until the leaves are wilted, but still very green and crunchy. If you need more liquid for cooking, add a couple tablespoons of water.
As you are sauteing the kale and waiting for the potatoes and quinoa to cook, make your simple guacamole. Cut open the avocado and scoop into a bowl, squeeze the lime juice from the lime and mash together. Of course, you can make a full on guacamole if you want, but I like to keep it simple with just lime and avocado.
By this time, everything should be almost done cooking. Your quinoa should be ready and potatoes ready. So now all you need to do is plate everything!
Take out a large deep dish bowl or serving dish, and add the quinoa. Go around in a circle, adding each dish next to each other, leaving guacamole for the end. Slice the tomato and add on either side of the quinoa, or wherever you prefer. Lastly, top the quinoa with the guacamole, and voila! Your fabulous, colorful, healthy, filling quinoa bowl is complete!
The good thing about this dish is that you can keep on eating until you are full! I personally was completely satisfied after eating the entire plate in this picture. There was no reason for me eat anymore, and it kept me filled and satisfied the rest of the day!
Quinoa bowls make a great lunch or dinner. They are complete meals and provide more than enough protein, minerals and vitamins that you need. Remember, the more color you add to your dish, the better! This means that you are filling your plate with all the nutrients needed to give your body a perfectly healthy, satisfying meal.