Vegan Brazilian ‘Steakhouse’ BowlCourse: Main
Meatless Monday bowl uses Brazilian spices to make a tasty bowl!
1/2 Green Pepper
1/2 Orange Pepper
1 Red Onion
1 Yellow Onion
1 Summer Squash
10 small mushrooms
1 piece of fresh corn (shucked)
1 Tblsp Brazilian Steakhouse seasoning
1 tsp EVOO
1 cup cooked quinoa (prepared with vegetable bullion)
3/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp agave
1/4 tsp orange zest
1/8 tsp tumeric
chili lime spiced walnuts (find recipe here)
- For your grilled vegetables: Cut all pepper and onions in large chunks. Slice zucchini and summer squash. Break your corn in 2 – 3 pieces (depending on size). Wash and de-stem mushrooms. Place all vegetables in large bowl. Sprinkle with garlic salt and Brazilian seasoning. Toss with EVOO. Stir well to coat all vegetables. Prepare grill to medium – high heat and prepare grill pan. Grill on medium – high heat for 30 minutes until your desired of vegetable doneness.
- For quinoa: Place quinoa in small bowl. Toss with all spices, agave and orange zest.
- Assemble bowls: Place fresh lettuce or spinach in a bowl. Add grilled vegetables, quinoa, spiced nuts and anything else you would like in your bowl!