Mix-and-Match Grain & Veggie Bowl

By Gluten Free & More

Updated Jun 26, 2018, Published Apr 15, 2013

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Ingredients

For the sauce:

¼ cup smooth natural almond butter
¼ cup water (or more to reach desired consistency)
1 tablespoon Bragg’s aminos or gluten-free tamari or soy sauce 5-10 drops plain liquid stevia or 2 teaspoons agave nectar or maple syrup, to your taste
1 teaspoon freshly grated ginger root
½ teaspoon mild curry powder (or more, to your taste)
1 small garlic clove, minced

For the bowls:

2 cups vegetable broth or stock
1 cup dry quinoa, rinsed in a fine sieve and drained
2 teaspoons extra-virgin olive oil
1 medium Chinese eggplant, zucchini, or sweet potato, cut diagonally into 1-inch slices
1 small red pepper, cut in 1-inch strips
1 small bunch broccoli raab (rapini), broccoli, or curly kale, steamed
½ cup sunflower or pumpkin seeds, lightly toasted, or 1/3 cup hemp or sesame seeds
2 green onions, trimmed and cut into strips lengthwise
Pinch of chili flakes, optional

Directions

Prepare the sauce:

In a small bowl, whisk together the almond butter and water until smooth and creamy. Stir in the remaining ingredients. Set aside.

Prepare the bowls:

Bring the broth to a boil in a medium saucepan. Add the quinoa, lower heat to simmer, and cover. Cook, undisturbed, for at least 20 minutes before checking to see if all the liquid has been absorbed. If not, cover again and continue to cook, checking every 5 minutes, until the liquid has evaporated and quinoa is fully cooked. Meanwhile, brush the eggplant slices and red pepper with olive oil and grill until just tender.(Alternately, you may roast the vegetables at 400ºF for about 15 minutes, until just tender).

Assemble the bowls:

Divide the quinoa evenly among 4 large bowls. To each bowl, add ¼ of the broccoli raab, ¼ of the grilled vegetables, and 2 tablespoons of sunflower seeds. Garnish with a strip or two of green onion, then drizzle with ¼ of the sauce. Sprinkle with chili flakes, if using.