VEGAN LUNCH BOWL WITH HOISIN SAUCE

Take a look at my new easy recipe: Vegan Lunch Bowl with Hoisin Sauce. Grilled vegetables, cooked quinoa, and delicious sauce to make it spicy.

Here is another update on my step: everything works now (hot water, yeah!) And my stuff is unloaded. Well, most of it goes into storage, but still, it's not the least that has to be put in cupboards and cupboards.

Everything's fine now. I even managed to find out how this microwave-oven combination installed in the kitchen works so that I can make recipes that require baking or roasting.

Recipes like this Vegan Lunch Bowl! Wow! Wow!

INGREDIENTS
For Hoisin Lee sauce (adapted from GOOP)

• 1/4 cup miso
• 1/4 maple
• 1 tablespoon of brown rice vinegar
• 1 teaspoon hot sauce
• 1 teaspoon canola or sunflower oil
• 1 small clove of garlic

For bowls:

• 1 cup of quinoa
• 1 handful of dried tomatoes
• 1 avocado mashed
• 1 Tbs of lemon juice
• cilantro, chopped
• 1 large cherry tomato
• 7 ounces (200 g) of mushrooms
• 1 onion
• 1 large handful of Brussels sprouts
• olive oil
• salt and pepper, to taste

INSTRUCTIONS

1. Mix all ingredients in a small saucepan and bring to a boil.
2. Let it boil for 4-5 minutes, then set aside to cool.

For bowls:

1. Preheat the oven to 390 ° F (200 ° C) and prepare a baking sheet with baking paper.
2. Cook quinoa according to the manufacturer's instructions.
3. Prepare brussel sprouts and place on a baking sheet with a little olive oil and season with salt and pepper. Bake in the oven for about 15 minutes.
4. Clean and cut mushrooms, onions, and tomatoes. Heat a little oil in a large skillet and saute mushrooms and onions for about 10 minutes. Season with salt and pepper.
5. In a small bowl, mash roughly the avocado with lemon juice and chopped coriander leaves.
6. Next arrange everything in a bowl and sprinkle with the hoisin sauce.

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