Healthy Vegetarian Dinner

Vegetarian Soy Ginger Bowl

Vegetarian Soy Ginger Bowl

This meal was inspired by my friend Kelly, who’s a fun loving vegan! Last Sunday, we watched the Super Moon together and cooked this delicious meal! I tried it and knew right away I had to make it for myself . . you’ll know once you try it, trust me!

It may look like there’re a lot of components to this, but I can promise you this meal is really easy to make. Oh, and did I mention how it feeds 4 – 5 people (depending on serving size) for only $11 for the entire meal! AMAZING!

Sauce Items:

  • 2 – 3 cups of low sodium vegetable broth
  • 1 tablespoon of ground garlic
  • 1 tablespoon of ground ginger
  • 1 tablespoon of soy sauce
  • 1 tablespoon of maple syrup
  • 1 tablespoon of virgin coconut oil
  • 1 tablespoon of sriracha
  • Half of a lemon, squeezed
  • 2 green onions, thinly sliced
  • 1 tsp of salt
  • 1tsp of garlic powder

Main Dish Items:

  • 1 cup of quinoa
  • 1 bag of frozen cauliflower
  • 1 bag of fresh butternut squash (Trader Joe’s)
  • ¼ cup of raw pumpkin seeds
  • 1 can of low sodium chickpeas
  • 1 bag of organic kale (Trader Joe’s)
  • 1 extra firm tofu
  • Garlic salt
  • Garlic Powder
  • Ghee (Trader Joe’s)
  • Vegetable broth
  • Salt
  • Non-stick spray
  • Olive Oil

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The Sauce:

  1. You will want to first turn a small/medium size sauce pan to medium high heat and add in the vegetable stock first
  2. Next, one by one, add in all the components for the sauce and stir
  3. Cover on medium to low heat until everything else is ready to serve, you do not want it to get to a boil. So it’s recommended to keep it at a low heat, covered

Main Dish:

  1. Preheat oven to 350 for later steps
  2. Now, let’s make the quinoa cauliflower rice. Measure out a cup of quinoa and place in a sauce pan, turn to high, add in 2 cups of water and let it come to a boil. Lower the heat to medium once it’s come to a boil
  3. Next, take a bag of cauliflower, I get mine from Target. Place in the microwave until it appears to be steamed and soft and set aside. I’d say for about 5 minutes or so but poke the bag with a knife a few times, so the bag doesn’t explode. *you want to be sure all of the cauliflower is soft though before mixing with the quinoa
  4. Lastly, once the water seems to be evaporated, add in another cup of water and repeat with 1 more cup of vegetable broth
  5. Once the all of the liquid is gone, add in a tablespoon of ghee and a good amount of garlic salt, to taste (its clarified butter from Trader Joe’s) (if you are vegan, add in coconut oil) and now add in the steamed cauliflower and mash until everything is mixed together to look like rice and turn to a low heat and cover
  6. Next, on a large baking sheet, covered with foil. Place in three separate areas: the butternut squash, chickpeas and pumpkin seeds (all on the same pan though)
  7. Cover the tops with olive oil, salt and a bit of garlic powder and mix around with your hands *but do not mix the items together, if possible
  8. Place in the oven at 350 degrees for 20 minutes or so, until golden brown and crisped
  9. Now you will want to take the tofu out of the package and drain all of the water. I do this by taking it out, placing it on a few paper towels and press gently to squeeze all of the water out (this allows for a better crisp on the tofu, so it’s nice and golden brown)
  10. Next, you’ll want to cut the tofu into cubes and place in a non-stick pan that’s been pre-heated to high, and now add in the garlic powder to the top of the entire pan
  11. Once the tofu appears to be turning golden brown, cover and turn to low until you’re ready to serve
  12. Now that all the main items are cooking, cooked or ready to go . . it’s now time to cook the final item, the kale
  13. Place an entire bag of fresh kale on a baking sheet that’s covered with foil. Coat the kale with olive oil and salt, mix around with your hands and bake for about 15 min. or so until it appears to be crisped and golden brown
  14. Now it’s time to make the bowl! First add in the rice mixture to the bottom, then the squash, chickpeas, pumpkin seeds, tofu and lastly the kale
  15. Top with the sauce, a good amount until soaked and top with a bit of salt and chopped green onions

Voila, I know that may seem like a lot but trust me, it’s very simple to make this dish. Once you make it and try it I know you’ll be hooked, just like I am. That sauce though is, ahhhmazing!

Enjoy! Also, let me know if you have any questions! ☺

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