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Japanese • Vegetarian

Quinoa roasted vegetable bowl — Japanese — pantry-friendly

A wholesome family version that turns pantry staples into a colourful meal, with simple swaps and clear doneness cues.

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13 minPrep
25 minCook
38 minTotal
4Serves
Quinoa roasted vegetable bowl — Japanese — pantry-friendly

Serves 4

Ingredients

  • 3 cups cooked quinoa
  • 4 cups vegetables for roasting
  • 1 can (398 ml) chickpeas, rinsed
  • 1/3 cup pumpkin seeds
  • 1 tbsp toasted sesame oil
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp grated ginger
  • Fine salt and black pepper, to taste
  • 1 cup extra vegetables, fresh or frozen
  • Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

  1. Prepare the grain component and keep it warm.
  2. Cook the main ingredient with half the seasonings until safely cooked through.
  3. Cook or blanch the vegetables just enough to keep their colour and a little bite.
  4. Whisk the remaining seasonings with 2 tbsp water into a light sauce.
  5. Divide among four bowls, spoon over the sauce, and serve right away.