One of our favorite meals. It's quick to make and super versatile. We switch from using quinoa, couscous or rice, with whatever veggies we have in the fridge. If it's cold outside we'll fry/roast/boil some onions, carrots, zuccini, sweet potato and layer it with kale/spinach (grain, then greens, then veggies, topped with sauce), and if it's warm out, we'll go more raw with shredded carrots, beets, peppers, bok choy, and occasionally some fried tofu or tempeh. You can pretty much put this sauce over anything. I often cook by color, making sure I have a combination of reds, yellows, greens, etc.
On the side, we'll have brussel sprouts, dumplings, spring rolls, or Jason likes fake ginger chicken from Yuan.
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| Dragon Bowl served with red quinoa and dumplings |
Dragon Bowl recipe from Jae Steele's Ripe from Around Here vegan cookbook