This Purple Carrot dish was a perfect, healthy, summer meal! I love bowls and I’ve found that Purple Carrot has such a wide variety of yummy bowls. I’ve also recently been making a simple recipe of vegan ahi tuna that is so amazingly delicious! You would never be able to tell it’s watermelon if you were doing a blind taste test! You can eat it by itself, or in a bowl like this one. It’s a completely optional add-on, but regardless you should try it sometime!
You can use this link along with the discount code of “LIVELEAN” for $30 off your 1st box of meals!
- ¾ cup quinoa speckled rice
- 2 red radishes
- 1 Persian cucumber
- ¼ cup macadamia nuts
- 1 mango
- 1 avocado
- 4 oz gai lan
- 1 tbsp sesame oil
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp kibbled nori
- 1 tsp (2 tsp) vegetable oil
- Salt and pepper
Add quinoa speckled rice, 1¼ cups (2½ cups) water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes.
Trim and thinly slice the radishes. Thinly slice the cucumber(s) into rounds. Roughly chop the macadamia nuts. Peel the mango(es) and thinly slice the flesh. Halve the avocado(s), and remove the pit(s), and slice the flesh. Roughly chop the gai lan.
In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and just half the kibbled nori. Sprinkle the sea lettuce dressing with salt and pepper.
Heat 1 tsp (2 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the chopped gai lan and cook until wilted, 3 to 4 minutes. Sprinkle with salt.
Divide the quinoa speckled rice into shallow bowls. Top with gai lan, sliced radish, sliced cucumber, sliced mango, and sliced avocado. Sprinkle mango poke bowls with chopped macadamia nuts and remaining kibbled nori. Drizzle with sea lettuce dressing. Top with the optional watermelon recipe.