Asian-Inspired MVP E Bowl
Ingredients
- 1 cup cooked quinoa
- 1 cup edamame beans, shelled
- 1 cup sliced shiitake mushrooms
- 1 small red bell pepper, thinly sliced
- 1 small carrot, julienned
- 1/2 cup shredded purple cabbage
- 2 tablespoons tamari or low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon sesame seeds
- Fresh cilantro, for garnish
- Sliced green onions, for garnish
Instructions
In a large skillet, heat sesame oil over medium heat. Add shiitake mushrooms and cook until browned, about 5 minutes.
Add edamame beans, red bell pepper, and carrot to the skillet. Cook for another 3-4 minutes until vegetables are slightly tender.
In a small bowl, whisk together tamari, rice vinegar, ginger, and garlic. Pour the sauce over the vegetables in the skillet and stir to combine.
Add cooked quinoa to the skillet and mix well to coat the quinoa with the sauce.
Divide the quinoa and vegetable mixture into serving bowls.
Top each bowl with shredded purple cabbage, sesame seeds, fresh cilantro, and sliced green onions.
Serve hot and enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 45 |
| Fiber (g) | 10 |
| Sugar (g) | 6 |
| Saturated fat (g) | 1 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 0 |