Vegan Lunch Bowl with Hoisin Sauce | #vegan

Vegan Lunch Bowl

  • Author: Contentedness Cooking
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Lunch, Dinner
  • Cuisine: Vegan, Gluten Free


Check out my new easy recipe: Vegan Lunch Bowl with Hoisin Sauce. Roasted vegetables, cooked quinoa and a harty sauce to spicy things up.



  • For Lee’s Hoisin sauce (adapted from GOOP)
  • 1/4 cup miso
  • 1/4 maple
  • 1 tablespoon brown rice vinegar
  • 1 tsp hot sauce
  • 1 tsp canola or sunflower oil
  • 1 small clove garlic
  • For the bowl:
  • 1 cup quinoa
  • 1 handful sun dried tomatoes
  • 1 avocado mashed
  • 1 Tbs lemon juice
  • cilantro, chopped
  • 1 large handful cherry tomatoes
  • 7 oz (200 g) mushrooms
  • 1 onion
  • 1 large handful brussels sprouts
  • olive oil
  • salt and pepper, to taste


  1. Mix all ingredients in a small sauce pan and bring to a boil.
  2. Let it simmer for about 4-5 minutes, then set aside to cool.
  3. For the bowl:
  4. Preheat oven to 390°F (200°C) and prepare a baking sheet with parchment paper.
  5. Cook the quinoa according to the manufacturer’s instructions.
  6. Prepare the brussels sprouts and put them on the baking sheet with a dash of olive oil and season with salt and pepper. Roast in the oven for about 15 minutes.
  7. Clean and chop the mushrooms, onion, and tomatoes. Heat a bit of oil in a large pan and sauté the mushrooms and onion for about 10 minutes. Season with salt and pepper.
  8. In a small bowl, coarsely mash the avocado together with lemon juice and chopped cilantro.
  9. Arrange everything in a bowl and sprinkle with the hoisin sauce.