RECIPE
Vegan poke bowl
This poke bowl is packed with tasty and nutritious ingredients and makes the perfect healthy summer treat .
2 sweet potatoes , diced 2 cups baby spinach 4 cups quinoa , cooked and cooled 20 cherry tomatoes , cut in half or quarters 2 cups arugula 1 can chickpeas , drained 2 ripe avocados 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 1 / 2 cup maple syrup 1 / 4 cup olive oil 1 / 4 cup soy sauce Salt and pepper , to taste 1 tablespoon sriracha sauce ( optional )
1 . Preheat the oven to 350 F . 2 . Place the sweet potatoes on a baking sheet with a little bit of olive oil and bake for 30 minutes or until tender . Season with salt and pepper . 3 . Place the baby spinach in the bottom of four serving bowls . Arrange the quinoa , cherry tomatoes , cooked sweet potatoes , arugula and chickpeas in separate sections . Set aside in a cool place . 4 . Cut the avocados in half lengthwise . Remove the pit and skin . Place one avocado half on a cutting board . Cut into thin slices crosswise , taking care to maintain the shape . Using your hands , fan out the slices . Make sure to keep them stuck together to create a straight line . Take one end of the line and roll it over itself until it becomes an avocado flower . Repeat with the other halves . 5 . Gently lift each avocado flower and place one in the middle of each bowl . Sprinkle a quarter of the white and black sesame seeds over each bowl . 6 . Combine the maple syrup , olive oil and soy sauce in a separate bowl . Pour a quarter of the sauce over each bowl or serve separately . Serves 4
Do you like spice ? Give your recipe a kick by coating the chickpeas in sriracha .
44 Valdosta Scene | August 2022