10 Minute Asian Power Bowl - Quick Easy Healthy Vegan Recipe

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.

EASY          Servings: 1 Massive Serving                          Ready In: 10 minutes

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

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

 Chef's Tip:  This bowl is great on its own, but you can also enjoy extras over steamed brown rice or quinoa

Chef's Tip:  This bowl is great on its own, but you can also enjoy extras over steamed brown rice or quinoa

  Chef Katie’s Plant-Based Protein Tips:  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.

Chef Katie’s Plant-Based Protein Tips: 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.

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*


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Procedure

To make the Asian Power Bowl:  Preheat a medium saute 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 Plant-Based Protein Tips: 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.

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


Nutrition Facts

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%