vegan work lunch recipe: Kale Caesar Salad with Oil-Free Croutons

Vegan Asian Quinoa Buddha Bowl

Total Time 20 minutes


For the bowl

  • ¼ cup quinoa
  • 1/2 cup water
  • ¼ cup non-GMO frozen edamame
  • ¼ medium onion purple or sweet, chopped
  • 7 chopped mushrooms about 2 cups mushrooms, chopped
  • 2 cups red cabbage chopped and vigorously massaged
  • 1 green onion
  • Top with: some cilantro optional

For the Asian sauce

  • 2 tablespoons raw unroasted almond butter
  • 1 tablespoons chia seeds
  • 6 cherry tomatoes
  • 1 tablespoons maple syrup
  • 2 teaspoons Eden organics brown mustard this brand makes the best mustard, but you can use whatever you have too
  • Large piece of ginger start with a small piece and add more until you enjoy the taste, but it’s not bitter


For the quinoa and edamame

  • Boil water, and add quinoa and edamame in a steaming basket when water is boiling. Cook quinoa for 20 minutes, and frozen edamame beans for 5-6 minutes.

For the mushrooms and onions

  • Place chopped mushrooms and onions on a very hot non-stick skillet, and cook for 10 minutes, without adding any liquids. You can stir a few times, but it's not necessary.
  • Chop cabbage using a sharp knife or in a food processor. Massage vigorously with your hands until it starts to release some liquids (about 5 minutes).
  • Chop the green onion and some cilantro (optional)

For the Asian sauce

  • Blend all ingredients until completely smooth.

To assemble

  • Place quinoa, edamame, mushrooms and onions, red cabbage, and sauce in a bowl, and top with green onion and cilantro.