Rotini Pasta Vegan Power Bowl Recipe
Hold the meat, not the flavor. Try this pasta recipe for a satisfying, yet delicious vegan power bowl! Combine rotini pasta, kale, mushrooms, quinoa, tomatoes, edamame and avocado for a veggie bowl that is packed with nutrients. Try it as a healthy dinner or as an easy meal prep idea that will give you lunches for the full week!
1 box rotini
6cups 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