Hey Reader,
Happy Spring! Ready to drop a recipe that’s equal parts nourishing, flavorful, and flexible? Whether you’re a sheet-pan loyalist or a sous vide skeptic-turned-enthusiast (trust me, I get it), today's Vegan Quinoa Bowl in StreetSmart Kitchen is your ticket to a vibrant, plant-powered meal.
Look, I know quinoa bowls are everywhere. But this one? It’s got roasted pumpkin that caramelizes like a dream, bell peppers with a smoky edge, and red onions that turn sweetly addictive. Plus, that tahini dressing? Creamy, tangy, and ready in 5 minutes. Oh, and did I mention two cooking methods to cook the MVP vegetables so you can pick your vibe? Let's break it down.
The Oven Method
For the traditionalists who live for crispy edges.
- Roast at 425°F (220°C): Toss veggies with oil and spices, spread ’em on a tray, and let the oven work its magic.
- Roast for 30 Minutes and broil for 5: Because caramelization = flavor bombs.
Pro Tip: Don’t crowd the tray! Give those veggies space to crisp up, not steam.
The Sous Vide Method
For the meal prep warriors and texture obsessives.
- Bag & Season: Separate onions/peppers and pumpkin into sous vide bags with oil and spices.
- Cook at 185°F (85°C): 15 minutes for onions/peppers, plus 30-45 minutes for pumpkin (until fork-tender).
So, are you team oven or team sous vide? If you ask me, I'm obsessed with sous vide's ability to lock in moisture, flavor, and nutrition, making veggies insanely tender. Plus, you can cook a big batch and chill ’em, and you’ve got meal prep sorted for days. My Sous Vide Once, Savor All Week meal prep program is all about that.
So, grab your sheet pan or set up your sous vide. Make this loaded quinoa bowl, rate it, and leave a comment on the blog to let me know what you think. I can’t wait to hear your thoughts.
​
Cheers,
​