Veggie Stir Fry Crunch Bowl
Warm or cold, this simple bowl with satisfy your senses and taste buds. A little savory, a little sweet, a little tangy....stir fried veggies and raw... and a whole lot of Crunch! Recipe inspired and adapted from The Veggie Chick.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan, Vegetarian
Veggie Stir Fry
  • 2 tablespoon sesame oil, divided
  • 1 head of broccoli, broken into florets (about 2 cups)
  • 1½ cups shredded carrots
  • 1 cup snow peas, trimmed
  • 5-6 baby bok choy, ends cut off and cut lengthwise if leaves large
Other Veggies
  • 2 cups quinoa, cooked
  • 1 15 oz can Chickpeas, rinsed and drained
  • 1½ cups red (or purple) cabbage, chopped (about ¼ of a cabbage head)
  • 3-4 radish, rinsed and sliced
  • 1 cup pea shoots
  • ½ cup salted and roasted cashews
  • 1 tablespoons white miso paste
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh ginger
  • 2 tablespoons gluten-free tamari
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey
  • ⅛ teaspoon sea salt (optional)
  1. Preheat oven to 400 degrees. Gently toss chickpeas with a touch of avocado oil and kosher salt. Bake 15-20 minutes or until crisp.
Veggie Stir Fry
  1. In a large skillet over medium-high heat, heat 1 tablespoon sesame oil. Add broccoli and cook for 3 minutes, stirring frequently. Add carrots and snow peas, cook an additional 3-5 minutes until tender-crisp. Cook longer for softer vegetables. Remove from heat and set aside.
  2. In the same skillet, heat second tablespoon of sesame oil over medium high heat. Add bok choy and saute for 5-7 minutes, until it wilted and tender. Cook longer for softer vegetables. Remove from heat and set aside.
  1. Whisk all ingredients together is a small bowl or liquid measuring cup until well combined.
  1. In a bowl, add a scoop of quinoa to the center then place around it the stir fried veggies, chickpeas, cabbage, radishes, pea shoots and cashews. Spoon dressing over bowl as desired.
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