Vegan Bento Bowl Recipe
Vegan Bento Bowl Recipe
This vegan bento bowl will make you feel a sense of Zen as you enjoy an organised meal full of nourishing gluten-free ingredients.
Servings
Prep time
Cook time
Recipe
Ingredients
- Dressing
- ⅔ cup vegan mayo
- 1 tbsp tahini
- 2½ tbsp rice vinegar
- 2 tbsp plum vinegar
- 1 tbsp lemon juice
- 1 tsp toasted sesame oil
- 1 tsp wasabi
- 4 tbsp water
- 1 tsp black sesame seeds, to garnish
- Bowl
- 8 fresh shiitake mushrooms, sliced
- Salt & pepper, to taste
- 2 cucumber, cut into thin ribbons
- 2 carrots, cut into long thin strips
- 2 cups wombok, shredded
- 1 Nashi pear, thinly sliced
- 1 cup edamame, cooked
2 cups cooked brown-rice noodles
4 tbsp nori strips
2 lime, cut into quarters
4 tbsp pink ginger
1 bunch mint - 1 bunch coriander
- 1 bunch Vietnamese mint
Method
- Place all dressing ingredients into a bowl except the black sesame seeds and stir to combine. Place into 4 small bowls (that can fit inside larger bowls) and top with black sesame seeds.
- Heat a frying pan on a high heat, add the mushrooms and sauté until brown on both sides. Add and a tbsp of water and salt and pepper, to taste. Set aside.
- Place the dressing bowls in the centre of four larger bowls and arrange all the other ingredients around the bowl.
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