Today I introduce you to “Vegan Quinoa Bowl with Almond Sauce”.
Lately, I love using almond butter for making sauces because it reminds me of Asian flavor!! In this recipe, I use lemon juice, onion powder and garlic powder for the sauce to make the recipe simpler. However, when I combine soy sauce, rice vinegar, almond butter and a hint of sesame oil, it becomes a totally Asian dish!!
In addition to the sauce, I use a little bit of warm water to adjust the consistency. You can use some olive oil but since almond butter is high in healthy fat, I don’t need to add unnecessary fat.
This dish is wonderful because you can translate the dish into a taste that fits your preference. You can use any kind of vegetables for topping. And if you are not following a vegan diet, it is good to add some cooked chicken!! Plus, you can use any kind of spice in the sauce. I like using some curry powder too!!
The recipe is so simple:
Cook quinoa. Mix the sauce ingredients. Cut vegetables (Cook them if you need. I cooked the tofu and broccoli). Place everything in a serving plate.
*Detailed and visual instructions can be found in the recipe PDF: Vegan Quinoa Bowl with Almond Sauce
Ingredients (1 serving)
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¼ cup Quinoa
½ cup Vegetable Broth
(for topping)
¼ pack (about 3 oz.) Firm Tofu
½ cup Broccoli floret
¼ cup Cooked Corn Kernel
½ Red Bell Pepper
½ cup Baby Arugula
(for sauce)
1 Tbsp. Classic Almond Butter by Justin’s
Juice of ½ Lemon
2~3 Tbsp. Warm Water
Some Salt, Pepper, Onion Powder, Garlic Powder
*Detailed and visual instructions can be found in the recipe PDF: Vegan Quinoa Bowl with Almond Sauce
