Tuesday, March 31, 2015


Little bowls are my go-to dinner choice when I have some veggies that I need to use. I can make up so many variations, and they are so flavorful and filling.
Here I decided to give my bowl a little Asian flair with a satay style dressing. I was literally scrapping the blender with veggies to catch all the dressing left in it before washing it as it tasted so good!
That dressing would taste pretty awesome on almost everything I can think of. Okay maybe not everything, but you get the point!!


For the dressing:

1/4 cup of peanut butter
1/4 cup of fresh lime juice
2 tablespoons of tamari sauce
1 1/2 tablespoon of sesame oil
2 tablespoon of miso ( I used chickpea miso, but white miso would work too)
1 tablespoon of rice vinegar
2 garlic cloves
2 teaspoons of fresh ginger, chopped
3 dates, pitted (if they are hard, soak them in warm water for 30 minutes to soften)
1/2 teaspoon of red Thai chili curry paste
3/4 cup of water
Sea salt and pepper to taste

For the bowl:

3/4 cup of dried quinoa, rinsed
1 1/2 cups of veggie broth
2 cups of spinach
8 broccoli florets, end trimmed (about 2 cups)
1 tablespoon coconut oil
1/2 package of organic tempeh (8 oz), sliced into 8 thin slices
1 avocado, skin removed, pitted, and sliced
1/4 cup of raw cashews
2 tablespoons of hemp seeds
Sea salt and pepper to taste


For the dressing:

Place all the ingredients in a high speed blender, and mix until very smooth.

For the bowls:

In a small saucepan put the rinsed quinoa along with the veggie broth, and bring to boil on medium-high heat.  Reduce and simmer for 20 minutes. Turn off the heat, cover, and let it stand for 5 minutes.
Fluff with a fork, and split into two separate bowls.
In the meantime, bring about an inch of water to a boil into which your steamer basket fits. Put the broccoli in the basket, set over the boiling water,  and cover and steam for 5-7 minutes until the broccoli is tender. Remove the broccoli from the basket, split into two portions, and add on top of the quinoa. Repeat the process with the spinach.
Meanwhile, heat up the coconut oil in a pan under medium-high heat. Add the tempeh and saute 3-5 minutes on each side until lightly browned. Split into two portions, and add on top of the quinoa.
Separate the avocado slices, the raw cashews, and the hemp seeds and place on top of each bowls.
Season with sea salt and pepper to taste, and drizzle with the dressing.

Bon appetit!


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