Name: Pickled Cabbage Quinoa Bowls
Prep time: 4 h
Cook time: 15 min
Total time: 4 h 15 min
Cuisine: Vegan
Ingredients: 2 cups cooked white toasted quinoa; 1 bunch kale, rinsed and torn into shreds; 2 cups frozen green peas; 1 1/2 cups pickled cabbage (recipe below); 1 cup sliced white button mushrooms; splash of balsamic vinegar; splash of tamari lite; 1/4 cup veggie broth; 16 oz. firm tofu or protein of choice; 1/4 tsp dried basil; white sesame seeds; ¼ cup pistachios; ½ cup cooked green peas; 1/4 tsp garlic powder; 1 cup packed fresh spinach (or sub basil); ¼ cup fresh mint or herbs of choice; 2 TBSP fresh lemon juice; 2 TBSP runny tahini; Himalayan sea salt; Black pepper; 1/2 head purple cabbage, shredded with mandoline slicer; 1 cup filtered water; 1 cup apple cider vinegar; 2-3 tsp pure maple syrup

Description

Plant-based bowls with pickled cabbage, pea pistachio pesto, toasted quinoa, and herbed tofu. The perfect nourishing bowl for spring lunch.

Ingredients

Pickled Cabbage Quinoa Bowls

2 cups cooked white toasted quinoa
1 bunch kale, rinsed and torn into shreds
2 cups frozen green peas
1 1/2 cups pickled cabbage (recipe below)
1 cup sliced white button mushrooms
splash of balsamic vinegar
splash of tamari lite
1/4 cup veggie broth
16 oz. firm tofu or protein of choice
1/4 tsp dried basil
white sesame seeds

Pea Pistachio Pesto

¼ cup pistachios
½ cup cooked green peas
1/4 tsp garlic powder
1 cup packed fresh spinach (or sub basil)
¼ cup fresh mint or herbs of choice
2 TBSP fresh lemon juice
2 TBSP runny tahini
Himalayan sea salt
Black pepper

Easy Pickled Cabbage

1/2 head purple cabbage, shredded with mandoline slicer
1 cup filtered water
1 cup apple cider vinegar
2–3 tsp pure maple syrup

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Instructions

Before beginning the recipe, prepare your pickled cabbage 3-4 hours in advance. In a large glass airtight container (I love these Weck jars!) combine the shredded purple cabbage, apple cider vinegar, filtered water, and maple syrup. Cover the mixture and refrigerate it for 3-4 hours or overnight.
Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice the tofu into 1″ cubes and toss them with dried basil in a bowl. Spread the cubes in an even layer on the baking sheet bake for 15-20 minutes, until lightly browned. Set aside.
If you haven’t already done so, cook your quinoa according to package instruction.
Make your pea pesto by blending together ingredients pistachios through black pepper until well combined, adding more lemon juice as needed to thin everything out. The consistency should be thick and creamy with some texture.
Heat a large skillet over medium heat with a splash of veggie broth. Add the sliced mushrooms to the pan with a dash of Himalayan sea salt. Toss to coat and then let the mushrooms cook for 3-5 minutes. Once your mushrooms start to soften and release their juices, add a splash of balsamic vinegar and Tamari lite and stir to combine. Cook for 2-3 more minutes then remove from heat.
Steam the green peas for 2-3 minutes on stove top, until vibrant green and tender.
To assemble, divide the quinoa and kale between bowls and top with warm mushrooms, baked tofu, pickled cabbage, green peas, a dollop of pea pesto, and white sesame seeds.
Store leftovers separately in the refrigerator for up to one week and reassemble before serving. The pickled cabbage will stay good for several weeks!

Notes

Recipe adapted from Love & Lemons: Pickled Chard Quinoa Bowls

Prep Time: 4 hours
Cook Time: 15 mins
Category: Power Bowl, Entree
Method: Stovetop, Oven
Cuisine: Vegan, Gluten-Free, Oil-Free