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Yogi Bowls

Yogi Bowls

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Ingredients

  • 1 cup quinoa cooked
  • ½ cup organic broth (vegetable or chicken) or water
  • 1 cup shiitake mushrooms
  • 1 cup carrots grated
  • 1 cup red cabbage sliced
  • 1 cup kale sliced thin
  • 1 tsp olive oil
  • 1 pickle large, sliced thin (we love Bubbie’s brand) or ¼ cup kimchi
  • ¼ cup edamame shelled and cooked (optional)
  • 1 inch ginger peeled and grated
  • 2 tbsp tamari
  • Ginger Miso Sauce optional (see Ginger Miso Sauce recipe)

Instructions

  • In a skillet add the broth or water and the shiitake mushrooms and gently cook for 2-3 minutes. Scoop out with a slotted spoon and set aside on a plate, and lightly cover with foil.
  • Continue that process, steaming the carrots and cabbage, setting aside with the mushrooms. Repeat with the kale and edamame.
  • Add your cooked quinoa to a bowl. Spoon the veggies over the quinoa then add the sliced pickles or kimchi and the ginger to the bowl.
  • Dress the bowl with a little tamari or Ginger Miso Sauce for a huge flavor kick.
  • Toss well to mix. Make it your own!

Notes

Make ahead tip: Have the grains and veggies pre-cooked to make throwing this together a breeze! Simply reheat and top with the pickle, ginger and sauce.
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