Crunch Bowl

Crunch Bowl
  • Carrot(s)
  • Celery
  • Cucumber
  • Kale
  • Roasted Almonds
  • Snap Peas
  • Vegano Caesar Dressing
  • Vegano Cashew Butter
  • White Quinoa
  • Green Pepper
25 mins
Contains Allergens:
  • - Nuts (cashews, almonds),
  • - Mustard,
  • - Sesame

Quinoa topped with fresh green veggies, a creamy sauce, and roasted almonds to provide a delicious and nutritious crunch bowl!

1
Step 1: Boil Water

Fill a medium sized pot halfway with water. Cover and heat on high until water comes to a boil.

2
Step 2: Prep the quinoa

Wash the quinoa by rinsing it in a bowl and straining the water. Once the pot of water is boiling, add the quinoa, reduce heat to a simmer, and cook uncovered for about 20 minutes; stirring occasionally. Once cooked, strain any excess water and set aside. Chef’s tip: If available, use a colander with small holes to rinse the quinoa. Rinsing the quinoa reduces bitterness.

3
Step 3: Prep the vegetables

Peel carrot(s), remove the core and seeds from the green pepper, remove top of the stem and root of the celery. Cut carrot(s), celery, green pepper, cucumber, and snap peas into bite sized pieces.

4
Step 4: Mix the vegetables

Place all in a mixing bowl and toss with Vegano Caesar Dressing. Set aside.

5
Step 5: Prep the kale

Peel and mince garlic clove. Add a drizzle of olive oil to a large saucepan and heat on high until the oil is sizzling. Add garlic to the pan and cook for 30 seconds, constantly stirring around garlic. Coarsely chop kale leaves and add to the pan (be careful as hot oil may splatter). Cook for 1 minute. Add 2 Tbsps of water and cook until kale is soft. Chef’s Tip: Add a squeeze of lemon juice to kale while cooking for a zesty flavour.

6
Step 6: Assemble your meal

To assemble your bowl, begin with cooked kale in the bottom. Add cooked quinoa over top of kale. Add mixed vegetables, Vegano Cashew Butter and garnish with roasted almonds and more dressing if needed.

Per Serving
Calories 405
Fat 22g
Carbohydrates 44g
Protein 16g
  • - Garlic
  • - Salt and pepper
  • - Olive oil
  • - Lemon (optional)

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