Vegan Power Bowl
Sarah Heckler, MS, RD, LDN, CISSN
To make sure you get all of your servings of colorfuel, give this recipe a try! This recipe can be modified to include your favorite sauce, such as a Thai peanut sauce. However, when using a sauce be mindful of the serving size and the amount of added sugar in the sauce. Remember not to drown your food in sauce!
Pro tip: I used Trader Joe’s brown rice and quinoa pasta and the entire package is 1 pound, therefore I used half of the package.
Find us on social media and tag us in your food photos @theenduranceedge or #thefuelingedge. We would love to see what you’re cooking tonight!
A Bowl Full of Color
Servings 4
Calories
Ingredients
- 1/2 pound brown rice and quinoa pasta cooked
- 1 cup Edamame shelled, cooked
- 1 cup Red Cabbage shredded
- 1 Each Yellow bell pepper sliced
- 1 Each Red Bell Pepper sliced
- 1 Each Orange bell pepper sliced
- 1/2 cup cashews
Instructions
- Fill a pot 3/4 of the way with water and bring to a boil
- Cook pasta according to package directions
- While pasta is cooking, slice all bell peppers into thin strips (as seen in picture above)
- Once pasta is done cooking, remove from stove and drain excess water.
- Now that all of the ingredients are prepped and cooked assemble bowl and finish with your favorite flavorfuel aka sauce
