Vegan Bowl with Rotini Pasta RecipeHold the meat, not the flavor. Try this vegan recipe for a pasta bowl that's packed with flavor! Edamame ensures plenty of protein while vegetables like kale, mushrooms and tomatoes bring in nutrients.
1 box rotini
6 cups baby kale
1 pound maitake mushrooms
2 cups quinoa, cooked
2 cups ripe plum tomatoes, sliced
2 lemons, juiced
1 cup edamame truffle parmesan
½ cup extra virgin olive oil
Salt and pepper to taste
1. Cook pasta and quinoa separately according to directions. Drain and toss with 1 tablespoon of extra virgin olive oil. Set aside flat on a sheet pan to cool down.
2. Cut the mushrooms in half lengthwise, sauté in a skillet with salt, pepper and enough olive oil to coat them, set aside.
3. Make a vinaigrette with extra virgin olive oil, salt, pepper and lemon juice. Cut avocado in cubes and season with half the vinaigrette, plate at the center of 10 bowls.
4. Garnish each bowl with tomatoes, pasta, kale, mushrooms and quinoa. Top with edamame and drizzle with remaining dressing before serving.
Recipe and Photo Credit: Chef Lorenzo Boni https://www.instagram.com/cheflorenzoboni/