Sesame Ginger Tahini Veggie Bowl

Hi everyone! I'm so sorry that I haven't been blogging lately. The last 6 months have been super busy for me. I've been traveling and hosting various cooking workshops and retreats as well as working on my next cookbook called Alkaline Fresh which comes out next month!!! You can get a preview here

Now on to the recipe......This recipe is super easy to make an you can pretty much use whatever leftover scrap veggies you want, which is exactly what I did. I literally had a little red bell pepper, snow peas, red cabbage, pea shootts and king oyster mushrooms. As well as some left over rice and quinoa.

Cook Time is about 20 minutes or more if you don't have any leftover rice/quinoa

Makes 2-3 servings

What you need:

4 cups of cooked rice or quinoa

4-5 cups of fresh thinly sliced veggies - I used cabbage, red pepper, snow peas, pea shoots and king oyster mushrooms

2 tbs of fresh basil chopped

1 - 2 inch nib of fresh ginger grated. Use more or less depending on your taste.

2 tbs of tahini paste

1/4 cup of coconut aminos (I use coconut aminos as a soy sauce alternative. You can find it at whole foods or in most other natural food stores as well as in the organic section in most super markets. You can also purchase it online at here).

Juice of 1 lime

1-1/2 tsp of sesame oil

3 tbs of oil for cooking

salt and pepper to taste

1 tsp of sesame seeds


First prepare the sauce by mixing the Tahini, soy sauce, lime juice, 1/2 the ginger and 1/2 a tsp of the sesame oil in a small bowl. Add salt to taste and set aside.

Next place a large skillet over medium heat and add in the oil for cooking. Add in the veggies and cook for 8-9 minutes. Then add in the sesame oil and basil and stir while cooking for an extra 3-4 minutes. Now add salt to taste.

Then simply pour the veggies over rice and or quinoa and pour on as much or as little sauce as you desire and sprinkle with sesame seed. Enjoy!


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