With 5 kids at our house, cooking meals that work for everyone can get very complicated. Juggling work, school, sports, and a thousand other things make prepping a complicated meal almost impossible.

Over the years we’ve learned from that chaos that there are three important questions to ask about every meal:

Is it simple? Is it healthy? Is it yummy?

Dum, da, da dum….enter “The Nourishing Bowl”.

What Is A Nourishing Quinoa Bowl?

Only one of the simplest and most delicious ways to eat healthy. Sometimes called a “Buddha Bowl”, these one-dish wonders are infinitely customizable and full of flavorful ingredients that nourish your body and soul.

In this version, protein-packed quinoa is topped with sautéed cabbage, caramelized carrots, edamame, fresh sliced pears, and toasted sesame seeds in these nourishing and nutritious bowls!

A marble table with bowls of carrots and beans surrounded by other fruits, vegetables, and grains

Asian flavors are added throughout for a cohesive and delicious experience that will surprise you with every bite.

A huge flavor pop comes from a sweet and savory ginger sauce that gets drizzled over top. This sauce is actually thickened and slightly sweetened from 1/2 of the same pear that is used as a topping!

A bowl of yellow sauce next to a bowl of brown sauce on a marble table

📋 Recipe

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Yield: 2 bowls

Ingredients

  • 1/3 cup frozen shelled edamame
  • 3/4 cup dry quinoa
  • 1 1/2 cups vegetable stock
  • 5 tablespoons water, divided
  • 4 teaspoons reduced-sodium tamari soy sauce, divided
  • 3 teaspoons sesame oil, divided
  • 2 cups shredded red cabbage
  • 2 teaspoons honey, divided
  • 8 ounces baby carrots
  • 1 red pear
  • 2 teaspoons fresh ginger or ginger paste
  • 1 teaspoon toasted sesame seeds

Instructions

  1. Set out frozen edamame to thaw as you prepare the rest of the bowls
  2. In a saucepan, bring quinoa and vegetable stock to a boil over high heat. Cover, reduce heat to low, simmer 15 minutes. Remove from heat and let sit 5 minutes
  3. Place 1 tablespoon water, 2 teaspoons tamari, and 1 teaspoon sesame oil in a skillet over medium-high heat. Add shredded cabbage and sauté 4 minutes until wilted and starting to brown. Remove and wipe skillet clean
  4. In cleaned skillet, place 3 tablespoons water, 1 teaspoon sesame oil, and 1 teaspoon honey over medium heat. Add baby carrots and sauté 10 minutes until tender and browning
  5. For sauce: Peel and chop 1/2 of the pear. Blend with 1 tablespoon water, 2 teaspoons tamari, 1 teaspoon sesame oil, 1 teaspoon honey, and 2 teaspoons ginger until smooth
  6. Slice remaining 1/2 of pear for topping
  7. Assemble bowls: Divide quinoa between 2 bowls. Top with equal amounts of sliced pear, thawed edamame, wilted cabbage, and caramelized carrots. Sprinkle with toasted sesame seeds and drizzle with pear sauce

Notes

  • To toast sesame seeds: Place in dry skillet over medium heat, shaking constantly for 4 minutes until fragrant
  • All components use same pantry ingredients for cohesive flavor
  • Pear adds natural sweetness to the sauce without added sugar

Storage

Store components separately in refrigerator for up to 3 days