Warm or cold, this simple bowl with satisfy your senses and tastebuds
Veggie Stir Fry Crunch Bowl
Savory, Sweet, Tangy and Delish!
This bowl has it all going on… a little savory, a little sweet, a little tangy… cooked veggies and raw, plus a while lot of CRUNCH!
Recipe inspired by and adapted from The Veggie Chick, it’s Stir-fried broccoli, snow peas, and bok choy, quinoa, purple cabbage, radishes, crispy chickpeas, roasted cashews and pea shoots, served with the yummiest Asian Sweet & Tangy Dressing.
The dressing deserves a little more attention because has the best flavor! It’s a combo of white miso, lemon juice, gluten-free tamari, rice wine vinegar, ginger, and honey and it is delicious!
This bowl is great warm or cold and leftovers are great the next day.
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.
Author: Healthy Gluten-Free Family
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
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)
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
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.
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.
Whisk all ingredients together is a small bowl or liquid measuring cup until well combined.
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...