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!
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!
Ingredients for Nourishing Quinoa Bowls
Edamame – AKA soybeans, this legume is high in protein and relatively low in calories.
Quinoa – technically a seed, even though it’s classified as a grain, quinoa is a great source of plant protein and fiber while being naturally gluten-free.
Vegetable stock – steeps the quinoa in a hearty rich flavor.
Water – thins out that delicious ginger sauce.
Tamari soy sauce – adds an umami flavor complexity to the cabbage and carrots.
Sesame oil – a neutral but slightly nutty oil that is essential for Asian cooking.
Red cabbage – is almost 4.5 times higher in antioxidants than green cabbage. Heart and bone healthy, plus really tasty.
Honey – here’s where the sauce gets its sweetness.
Baby carrots – sauteed and browned, they add a delightful naturally sweet crunch.
How to Make a Nourishing Quinoa Bowl
First, set the frozen edamame out to thaw as you prepare the rest of the bowls.
Then, in a saucepan, bring the quinoa and vegetable stock up to a boil over high heat. Cover, reduce heat to low, and let simmer 15 minutes. Remove from heat and let sit 5 minutes.
Meanwhile, place 1 tablespoon of the water, 2 teaspoons of the tamari, and 1 teaspoon of the sesame oil in a skillet over medium high heat. Add the shredded cabbage and sauté 4 minutes, just until wilted and starting to brown. Remove from skillet and wipe skillet clean.
Next, in the cleaned skillet, place 3 tablespoons of water, 1 teaspoon of sesame oil, and 1 teaspoon of honey and place over medium heat. Add the baby carrots and sauté 10 minutes, until carrots are tender and browning.
Now, create the sauce by peeling 1/2 of the pear and chopping. Place into a blender or food processor alongside 1 tablespoon water, 2 teaspoons tamari, 1 teaspoon sesame oil, 1 teaspoon honey, and 2 teaspoons ginger. Blend until smooth.
And slice the remaining 1/2 of the pear to top the bowls.
Finally, create the bowls by spooning half of the quinoa into each of 2 bowls. Top with an equal amount of the sliced pear, thawed edamame, wilted cabbage, and caramelized carrots. Sprinkle toasted sesame seeds over top and serve drizzled with the blended pear sauce.
Notes:
** While there are a few different elements you will have to juggle to make these bowls come together, they all use the same pantry ingredients of tamari (gluten-free soy sauce), sesame oil, and honey for flavor and all results in a final dish that is truly satisfying and as nourishing as its name.
** On toasting sesame seeds: Place in a dry skillet over medium heat and, shaking the skillet constantly, let cook for 4 minutes, just until fragrant.
Interested in other simple, healthy, & yummy recipes? Try one of these…
Nourishing bowls are one of the simplest and most delicious ways to eat healthy. These one-dish wonders are infinitely customizable and full of flavorful ingredients that nourish your body and soul.
Set the frozen edamame out to thaw as you prepare the rest of the bowls.
In a saucepan, bring the quinoa and vegetable stock up to a boil over high heat. Cover, reduce heat to low, and let simmer 15 minutes. Remove from heat and let sit 5 minutes.
Meanwhile, place 1 tablespoon of the water, 2 teaspoons of the tamari, and 1 teaspoon of the sesame oil in a skillet over medium high heat. Add the shredded cabbage and sauté 4 minutes, just until wilted and starting to brown. Remove from skillet and wipe skillet clean.
In the cleaned skillet, place 3 tablespoons of water, 1 teaspoon of sesame oil, and 1 teaspoon of honey and place over medium heat. Add the baby carrots and sauté 10 minutes, until carrots are tender and browning.
As the carrots cook, create the sauce by peeling 1/2 of the pear and chopping. Place into a blender or food processor alongside 1 tablespoon water, 2 teaspoons tamari, 1 teaspoon sesame oil, 1 teaspoon honey, and 2 teaspoons ginger. Blend until smooth.
Slice the remaining 1/2 of the pear to top the bowls.
Create the bowls by spooning half of the quinoa into each of 2 bowls. Top with an equal amount of the sliced pear, thawed edamame, wilted cabbage, and caramelized carrots. Sprinkle toasted sesame seeds over top and serve drizzled with the blended pear sauce.
Notes
** While there are a few different elements you will have to juggle to make these bowls come together, they all use the same pantry ingredients of tamari (gluten-free soy sauce), sesame oil, and honey for flavor and all results in a final dish that is truly satisfying and as nourishing as its name.
** On toasting sesame seeds: Place in a dry skillet over medium heat and, shaking the skillet constantly, let cook for 4 minutes, just until fragrant.
