Vegan BLT Quinoa Bowls

By Peggie

Ingredients

• prep ahead of time:
• prep ahead of time:
• prep ahead of time:
• 1 1 1 cup quinoa, rinsed and drained well
• 1 1 1 cup quinoa, rinsed and drained well
• 1 1 1 cup quinoa, rinsed and drained well
• 1 1/2 1 1/2 1 1/2 1 1/2 OR 1 1/2 cups water + 1 1/2 tsp mushroom broth powder
• 1 1/2 1 1/2 1 1/2 1 1/2 OR 1 1/2 cups water + 1 1/2 tsp mushroom broth powder
• 1 1/2 1 1/2 1 1/2 1 1/2 OR 1 1/2 cups water + 1 1/2 tsp mushroom broth powder
• Rice paper bacon
• Rice paper bacon
• Rice paper bacon
• 1 1 1 tbsp oil
• 1 1 1 tbsp oil
• 1 1 1 tbsp oil
• 1 1 1 can chickpeas (15 oz/425 mL), rinsed and drained (reserve that aquafaba for other recipes!)
• 1 1 1 can chickpeas (15 oz/425 mL), rinsed and drained (reserve that aquafaba for other recipes!)
• 1 1 1 can chickpeas (15 oz/425 mL), rinsed and drained (reserve that aquafaba for other recipes!)
• 1 1 1 tsp garlic powder
• 1 1 1 tsp garlic powder
• 1 1 1 tsp garlic powder
• 1/2 1/2 1/2 tsp smoked paprika
• 1/2 1/2 1/2 tsp smoked paprika
• 1/2 1/2 1/2 tsp smoked paprika
• 1/2 1/2 1/2 tsp liquid smoke
• 1/2 1/2 1/2 tsp liquid smoke
• 1/2 1/2 1/2 tsp liquid smoke
• 1 1 1 tbsp tamari
• 1 1 1 tbsp tamari
• 1 1 1 tbsp tamari
• 1 1 1 tbsp dark soy sauce (you can just add a bit more of tamari instead)
• 1 1 1 tbsp dark soy sauce (you can just add a bit more of tamari instead)
• 1 1 1 tbsp dark soy sauce (you can just add a bit more of tamari instead)
• 2 2 2 tbsp nutritional yeast
• 2 2 2 tbsp nutritional yeast
• 2 2 2 tbsp nutritional yeast
• 1 1 1 tbsp maple syrup
• 1 1 1 tbsp maple syrup
• 1 1 1 tbsp maple syrup
• Chipotle-Lime Mayo
• Chipotle-Lime Mayo
• Chipotle-Lime Mayo
• 1/4 1/4 1/4 cup vegan mayo
• 1/4 1/4 1/4 cup vegan mayo
• 1/4 1/4 1/4 cup vegan mayo
• 1/2 1/2 1/2 lime, juiced
• 1/2 1/2 1/2 lime, juiced
• 1/2 1/2 1/2 lime, juiced
• 1/4 1/4 1/4 tsp chipotle powder
• 1/4 1/4 1/4 tsp chipotle powder
• 1/4 1/4 1/4 tsp chipotle powder
• 1/4 1/4 1/4 tsp kosher salt
• 1/4 1/4 1/4 tsp kosher salt
• 1/4 1/4 1/4 tsp kosher salt
• To assemble
• To assemble
• To assemble
• 1/4 1/4 1/4 cup SUNSET® Wild Wonders (grape tomatoes)
• 1/4 1/4 1/4 cup SUNSET® Wild Wonders (grape tomatoes)
• 1/4 1/4 1/4 cup SUNSET® Wild Wonders (grape tomatoes)
• 1 1 1 cup green leaf lettuce, cut into bite sized pieces
• 1 1 1 cup green leaf lettuce, cut into bite sized pieces
• 1 1 1 cup green leaf lettuce, cut into bite sized pieces

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Prep:
Cook the quinoa by combining quinoa and broth in a covered pot over medium high heat until boiling. Once you see steam coming out of the pot, lower the heat to a medium low and let cook covered for 15 minutes. Do not lift the lid to peek until after 15 minutes otherwise you'll lose the steam needed to cook the quinoa. After 15 minutes, remove from heat and fluff with fork. Set aside.

Make your rice paper bacon. I used this recipe for the prep shots of the rice paper bacon, but I used smoked paprika, 1 tbsp tamari and 1 tbsp dark mushroom soy sauce in the batch in the assembled bowls.

To make the chickpea bacon, I used an adaptation of Shannon's rice paper bacon marinade. Pan-fry chickpeas in 1 tbsp oil until the outside is kind of dry and slightly browned. In a separate bowl, whisk together garlic powder, smoked paprika, liquid smoke, tamari, dark soy sauce, nutritional yeast, and maple syrup. Pour over chickpeas and continue to stir and cook until beans are well coated and dry.

Make the mayo by whisking together mayo, lime, chipotle powder, and kosher salt. To drizzle like in my photo, transfer to a plastic zippered bag and snip a tiny corner.


To assemble the bowls:
Add 1 cup of lettuce to each bowl.

Add 1/2 cup of cooked quinoa on top, 1/4 cup of chickpeas, and a few pieces of the vegan rice paper bacon.

Add the quartered SUNSET® Wild Wonders on top and drizzle chipotle lime mayo on top.

Enjoy!