Asian Buddha Bowl is a flavorful combination of Asian veggies with quinoa that is perfect for lunch or dinner. It is highly nutritious, especially in plant protein, yet low in carbs.
Chinese eggplant and Bok Choy are one of my favorite vegetables and I make them quite often. Other recipe I have with these vegetables on my blog is SWEET AND SPICY THAI and VEGGIE RAMEN SOUP. You may take a look, if you are Asian food and veggie lover.
Speaking of Asian veggies, there are few other that I like, for example Napa cabbage and Chinese broccoli. However, even more that I have not even tried yet. Well I am planning to, I just have to do a research, so I know more about them. Eventough I live in Canada, we are lucky having available fruits and veggies from all parts of the World. I am always amazed when I walk into an Asian supermarket but also clueless.
Although, I must say that my knowledge and cooking skills of Asian food is much broader since I am vegan. It is mainly because Asian cuisine is primary plant based and flavorful without the need of any animal products. As you can see, this Asian Buddha Bowl is even free of processed food. Yet it is delicious and high in protein.
Thank you so much for visiting and feel free to contact me anytime. Please watch the short video to help you with the process. I wish you a wonderful week.
ASIAN BUDDHA BOWL
- 2 Frying pan
- 1 Tongs
- 1 Knife
- ¼ cup of quinoa follow the instructions on the packaging
- 1 Chinese eggplant cut into wedges
- 1 Shanghai Bok Choy
- ½ cup edamame
- Microgreens optional
- 2 tbsp avocado oil for frying or oil of your choice
- Pink salt to taste
- Garlic powder to taste
- 1 tbsp low sodium tamari
- 1 tbsp maple syrup
- Sesame seeds
- 1 tsp sesame seed oil for the quinoa
- 2 tbsp low sodium Tamari
- 2 tbsp maple syrup
- Juice from ½ lime
- 1 tsp garlic powder
- ½ tsp ginger powder or grated
- ½ tbsp of hot chili sauce optional
- Mix all well.
- Make a sauce by mixing Tamari with maple syrup. You may add little bit of garlic powder if you like.
- Toss all the eggplant wedges on heated oil and add the sauce.
- Sauté for about 30 seconds on each side on medium heat. When ready, sprinkle with sesame seeds.
- Trim the ends and cut the Bok choy in half.
- Sauté for about 30seconds on heated oil. First the cut side down, then flip over, add salt with garlic powder and ½ cup of water.
- Cover with lid, reduce the heat and steam for 2 to 3 minutes.
- Cook the edamame in 1 cup of water also for abut 2 to 3 minutes. Drain the water and set aside.
- Mix quinoa with sesame seed oil.
- Arrange the bowl, top with scallions and serve with microgreens and other veggies of your choice. I added some radishes. Drizzle with dressing.