10 Minute Asian Shiitake Power Bowl

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10 Minute Asian Power Bowl – Healthy, Plant-Based, Oil-Free, Gluten-Free, Grain-Free Vegan Dinner Recipe

5 Minute Lemon Tahini Potato Bowl – Healthy, Gluten-Free, Oil-Free, Quick, Easy, Microwave, Vegan, Dinner for One Recipe

Easy |  Servings: 1  |  Ready In: 5 minutes |  Yield: 1 Massive bowl

Healthy sweet potatoes, bok choy, and shiitake mushrooms come together in this delicious Asian Power Bowl.  Low-fat flavor comes from ginger, red chili, and gluten-free tamari for a quick, satisfying dinner for one.  Enjoy leftovers over rice or quinoa for a satisfying lunch.  This oil-free, plant-based vegan recipe is a must-have for your healthy-eating lifestyle.

Ingredients

  • 2 small Sweet Potatoes
  • 3.5 oz container Shiitake mushrooms
  • 1 bunch Bok Choy (about 7-8 stalks)
  • 1 thumb of ginger (about 1 inch)
  • 1 teaspoon red chili flake
  • 1 teaspoon tamari*

How it’s Done

To make the Asian Power Bowl:  Preheat a medium sauté pan over high heat.  While the pan pre-heats, trim the ends off the sweet potatoes and cut into bite-sized chunks.  Once the pan is hot, add the sweet potato to the pan. Spread into a single layer.  While the sweet potatoes brown, remove the stems off the shiitake mushrooms and cut into ½-inch strips.   Add to the pan with the sweet potatoes, stir to combine, and spread everything into a single layer.  Peel the ginger and chop into small pieces.  Trim the base (root end) off the bok choy and discard.  Cut the leaves off the bok choy and set aside.  Slice the bok choy stalks into 1/2-inch strips, about the same width as you sliced the mushrooms.   Add the chopped ginger, bok choy stalks, and red chili flake to the pan.  Stir well to combine.

Add about 1 cup of water, enough to come ½-inch up the side of the pan.  Cover loosely with a lid.  Reduce to a simmer and cook 7-8 minutes, until the sweet potatoes are tender.

While this simmers, roughly chop the bok choy leaves into bite-sized pieces.

When the sweet potatoes are tender, remove the lid.  Increase the heat to high.  Add the chopped bok choy leaves and tamari. Stir well, until the bok choy leaves have wilted.  Taste to adjust seasoning.  Remove from heat and enjoy!

Chef Katie’s Tips

Plant-Based Protein: For extra protein and sustenance, you can add in shelled edamame, frozen green peas, or diced firm tofu during the last minute of cooking, when you add in the bok choy leaves.  You can also serve over a pre-cooked Quinoa and Rice blend.

Gluten-Free Tamari:  Tamari is simply gluten-free soy sauce.  You can use regular soy sauce if that’s what you have on-hand

 

Watch the Cooking Video:


Nutrition Facts

Amount Per Serving (1 recipe)

Serving size: Entire recipe (1 bowl)

Calories 195.14
Calories From Fat (5%) 10.12
% Daily Value

  • Total Fat 1.21g 2%
  • Saturated Fat 0.12g <1%
  • Cholesterol 0mg 0%
  • Sodium 599.15mg 25%
  • Potassium 1507.86mg 43%
  • Total Carbohydrates 41.46g 14%
  • Fiber 9.47g 38%
  • Sugar 11.41g
  • Protein 9.31g 19%
  • Calcium 129.72mg 13%
  • Iron 338.1mg 1878%
  • Vitamin A 30953.5IU 619%
  • Vitamin C 0mg 0%

Shopping and Gear List

  • McFadden Farm Organic Chili Flakes Herbs
  • San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce
  • Minsley Organic Cooked Brown Rice with Quinoa Cup, 4.2 Ounce (Pack of 12)

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