Vegan Blossom Bowl

"The Vegan Blossom Bowl is a combination of roasted vegetables, flavourful mushrooms, and fresh salad, creating a balanced and nutritious meal. Feel free to adjust quantities and seasonings to your preference. You're also welcome to substitute the riceberry for brown rice, the Thai eggplant for any eggplant and the king oyster mushrooms for any hearty mushroom variety - you can really put anything into this bowl - it can be a great way to use up leftover foods or the final remnants of vegetables in the fridge." ~ Amanda Rootsey, Shine From Within founder

Serves 2 | Prep time: 20 mins | Cooking time: 30 minutes

INGREDIENTS

  • 2 medium potatoes, cubed
  • 1 cup riceberry (black rice)
  • 1 Thai eggplant, sliced
  • 200g king oyster mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 2 Tbsp soy sauce
  • 2 Tbsp pickled ginger
  • Mixed salad greens
  • 1/4 each red, yellow, green capsicum, diced
  • 1 tomato, diced
  • Handful of sprouts
  • 2 Tbsp pickled beetroot
  • 2 Tbsp olive oil
  • Salt and pepper to taste

Dressing

  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp maple syrup
  • Salt and pepper to taste

METHOD

  1. Preheat oven to 200°C (400°F).
  2. Toss potato cubes with 1 Tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.
  3. Cook riceberry according to package instructions.
  4. Grill Thai eggplant slices on a grill pan or under the broiler until charred and tender.
  5. In a pan, heat 1 Tbsp olive oil. Sauté garlic and ginger for 1 minute. Add sliced king oyster mushrooms and cook until golden. Add soy sauce and cook for another minute.
  6. Prepare the salad by mixing greens, capsicum, tomato, sprouts, and pickled beetroot in a bowl.
  7. Make the dressing by whisking olive oil, lemon juice, maple syrup, salt, and pepper.
  8. Assemble the bowl: Place a portion of riceberry in the center. Arrange roasted potatoes, grilled eggplant, and sautéed mushrooms around the rice. Add the salad on the side.
  9. Top the rice with pickled ginger as a garnish.
  10. Drizzle the salad with the prepared dressing.

Serve and enjoy your Vegan Blossom Bowl!

Vegan Blossom Bowl

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